Make your favorite takeout Sour Spicy Cold Noodles at home with this easy recipe. The only thing I love more than the concoction of spicy and sour sauce on a tangle of chewy noodles is how I make it in the summer: adding refreshing cucumber. Did you know you can use spaghetti instead of wheat noodles for Asian dishes? Just make sure you cook your spaghetti al dente, then drain them and rinse with cold water.
This easy recipe is ready and on the table in about 20 minutes, making it a great option for those busy weeknights. The secret to making this dish so flavorful is the addition of Sichuan pepper powder to the sauce. There’s also a touch of MSG, aka monosodium glutamate, which you can buy in Asian food stores and even supermarkets. But if you’d rather leave it out, you can, or sub with mushroom powder, which is optional, too.
To make the Sour Spicy Cold Noodles, you will need the following ingredients:
Cook 12 ounces dried spaghetti or wheat noodles in a pot of boiling water according to package instructions until al dente. Reserve ½ cup of the cooking water. Transfer the spaghetti to a colander and rinse under cold water.
In the meantime, add 3 ½ tablespoons light soy sauce 3 ½ tablespoons Shanghai rice vinegar or seasoned/regular rice vinegar, 1 tablespoon chili oil (or to taste), 1 tablespoon sugar, ½ to 1 teaspoon Sichuan peppercorn powder, ¾ teaspoon sesame oil, ½ teaspoon dark soy sauce, ¼ teaspoon salt, ¼ teaspoon MSG (or mushroom powder, if using), 1 finely minced clove garlic to a serving bowl.
Add the noodles, 1 chopped scallion, 1 julienned cucumber, and ⅓ cup of the reserved cooking water to the bowl with the prepared sauce and toss to coat. Add some more of the cooking water if the spaghetti looks too dry.
To serve, divide between bowls and serve. Enjoy!
Refreshing and satisfying, these Sour Spicy Cold Noodles pack a lot of flavor and come together in less than 20 minutes. Made it? Let us know! Tag @cookmerecipes on Instagram and hashtag it #cookmerecipes
With spaghetti? It's interesting and delicious! Thanks for sharing the recipe!
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