How to make cold noodles with Sichuan shallot and garlic chilli sauce, a fiery vegan dish
- The Chinese believe in fighting fire with fire, so when it’s hot outside these spicy noodles are a perfect way to cool down
- Although this recipe is meat free, omnivores can add strips of chicken and pork if they so desire
It may be cool in other parts of the world, but Hong Kong’s weather is warming up fast, and soon it will be uncomfortably hot and humid (think 32 degrees Celsius and 90 per cent humidity).
The Chinese philosophy is to fight fire with fire: when it is sweltering outside, eat foods that are hot, either in temperature or spice levels – or sometimes both – in the belief that sweating cools you down. (I still prefer air conditioning.)
Cold noodles with Sichuan shallot and garlic chilli sauce
This cold noodle dish requires a bit of preparation work – at least, if you make your own Sichuan shallot and garlic chilli sauce. One batch will last about six months at room temperature, or longer in the fridge. Once you have the sauce on hand, it takes just a few minutes to make subsequent batches of cold noodles.
The chilli sauce can be used for other dishes, too – it is a great condiment with plain meats, and a spoonful mixed with soy sauce and a little sugar to temper the heat is delicious on boiled or pan-fried dumplings. But if you find a brand of Sichuan shallot and garlic chilli sauce (or something similar) you like, use that instead.
This dish is vegan, but vegetarians can add a shredded egg crepe and omnivores can add strips of chicken or pork.
For the shallot and garlic chilli sauce: