Yunnan-Style Cold Rice Noodles (Liang Mixian)

Then prep

• Mince the garlic until you have 2 tsp.
• In a large bowl, whisk the 2 tbsp soy sauce, 2 tbsp black vinegar, 2 tbsp chili oil, 1 tsp sugar, 1 tsp sesame oil, the 2 tsp garlic and 1/4 tsp Sichuan pepper until the sugar dissolves. This is the sauce. The noodles get tossed in this bowl.
• Julienne the cucumber until you have 1 cup.
• Blanch the 1 cup bean sprouts.
• Roughly chop the 1/2 cup cilantro.
• Thinly slice the 2 scallions.
• Chop the 3 tbsp pickled mustard greens.
• Put the cucumber, bean sprouts, cilantro, scallions and pickled mustard greens on one plate. These are the toppings.
• Crush the 3 tbsp peanuts. Keep them in their own small bowl. They go on last.
• Set a colander in the sink.
• Everything is ready. Wash the board and put the knife away.

Ingredients

• 7 ozdried rice vermicelli or thick rice noodles
• 2 tbspsoy sauce
• 2 tbspChinese black vinegar (Zhenjiang)
• 2 tbspchili oil, with the crispy bits
• 1 tspsugar
• 1 tsptoasted sesame oil
• 2 tspgarlic, finely minced
• 1/4 tspground toasted Sichuan pepper (optional)
• 1 cupcucumber, julienned
• 1 cupbean sprouts, blanched
• 1/2 cupcilantro, roughly chopped
• 2scallions, thinly sliced
• 3 tbsproasted peanuts, crushed
• 3 tbsppickled mustard greens or zha cai, chopped

Steps

1. Add the 7 oz noodles to the boiling water.
2. Cook per the package, about 5 minutes, until just tender. Set a timer. Nothing to do until the timer goes.
3. When the timer goes, drain the noodles in the colander.
4. Rinse under cold running water until fully cold.
5. Drain very well. Wet noodles make the sauce watery.
6. Add the noodles to the sauce bowl. Toss until coated.
7. Pile on the plate of toppings.
8. Finish with the 3 tbsp peanuts.
9. Serve cold and toss at the table.

Notes

It should taste tangy first, spicy second. For a hiyashi chūka feel, add a soft-boiled egg and shredded chicken.