Sichuan (Szechuan) Cold Noodle

• 3 cloves garlic, minced
• 1 pinch kosher salt
• 1 tablespoon dark soy sauce
• 2 teaspoons red chile oil
• 1 teaspoon Szechuan peppercorn oil
• 1 teaspoon rice vinegar
• 1/2 teaspoon sesame oil
• 1 cup soybean sprouts
• 1 cup Chinese noodles (La mian)
• 1 teaspoon vegetable oil

1. Combine garlic and kosher salt together in a small bowl or mortar. Grind the garlic mixture with a wide spoon or pestle until paste is formed.
2. Combine garlic paste, soy sauce, red chile oil, peppercorn oil, rice vinegar, and sesame oil in a small bowl; stir until sauce is well mixed.
3. Fill a bowl with cold water. Bring a pot of water to a boil; stir in bean sprouts. Cook and stir until softened slightly, about 2 minutes; drain. Submerge bean sprouts in the cold water until cool. Transfer to a serving bowl.
4. Bring water to a boil in a pot; stir in noodles. Cook and stir until noodles are softened, about 3 minutes; drain. Submerge noodles in the cold water until cool. Transfer noodles to a bowl; mix in vegetable oil. Place noodles on top of the bean sprouts. Pour sauce onto noodles; mix until thoroughly combined.

garlic, kosher salt, soy sauce, red chile oil, peppercorn oil, rice vinegar, sesame oil, soybean sprouts, chinese noodles, vegetable oil

Taken from www.allrecipes.com/recipe/254741/sichuan-szechuan-cold-noodle/ (may not work)