Sichuan-Style Cold Udon Noodles with Pickled Vegetables

2 min read

Pickled vegetables are a specialty of Sichuan Province—the most popular is zha cai (literally ―pressed vegetable‖), a type of pickled mustard stem. Feel free to use your favorites in the following recipe, perfect for a buffet, as it holds up well at room temperature. To reduce the heat and spiciness, omit the Chinese hot oil and use half the amount of Sichuan peppercorns. Try to use fresh udon noodles— known as cu mian in China—which can be located in the refrigerated section of Asian markets.

MAKES 4 SERVINGS

1 tablespoon toasted (dark) sesame oil

1 tablespoon peanut oil

1 tablespoon reduced-sodium soy sauce

1 tablespoon cider vinegar

1⁄2 tablespoon whole Sichuan peppercorns, crushed into small pieces

2 large cloves garlic, finely chopped

1 teaspoon Chinese hot oil

1⁄4 teaspoon coarse salt, or to taste

1⁄4 teaspoon crushed red pepper flakes, or to taste

2 scallions, white and green parts, finely chopped

8 ounces fresh udon noodles, cut in half, cooked according to package directions until al dente, drained and rinsed under cold running water until cool, drained well

1⁄2 cup chopped fresh cilantro (leaves and stems)

1⁄4 cup pickled Chinese vegetables, preferably mustard stems or tubers, rinsed, drained, and cut into julienne pieces

1⁄4 cup shredded fresh carrots (optional)

In a large bowl, whisk together the sesame oil, peanut oil, soy sauce, vinegar, Sichuan peppercorns, garlic, hot oil, salt, and red pepper flakes until blended. Stir in the scallions and let stand a few minutes to allow the flavors to blend. Add the noodles, cilantro, pickled vegetables, and carrots (if using); toss well to thoroughly combine. Cover and refrigerate a minimum of 1 hour or up to 2 days and serve chilled, or return to room temperature.

{PER SERVING} Calories 249 • Protein 7g • Total Fat 9g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 35g • Dietary Fiber 2g • Sodium 324mg