Sichuan Cold Noodles (Liang Mian) — Summer Sesame Tradition

Bring a large pot of water to a full rolling boil. Add the fresh noodles and cook until just tender with a slight resilience at the centre. Drain immediately and rinse under cold running water to arrest cooking. Toss the drained noodles with 1 tsp sesame oil. Spread them in a single layer on a tray and fan or air-dry until the surface is no longer wet and the strands are visibly dry and separate — this is the condition that gives liang mian its characteristic chewy surface and prevents the dressing from slipping off.

Once the noodles are dry, transfer to the refrigerator and chill thoroughly. The noodles must be cold before dressing is applied.

In a small bowl, work the sesame paste together with the sesame oil, stirring steadily until the mixture becomes smooth and fluid enough to pour in a thin ribbon — it must be loose enough to coat every strand of noodle. A thick paste that holds a stiff peak will clump and must be thinned further.

Assemble the dressing directly in each serving bowl before adding noodles: spoon in the thinned sesame paste, soy sauce, Chinkiang vinegar, chili oil, sugar, and minced raw garlic. Stir to combine. This is where the dish lives or dies — the ratio of sesame paste to chili oil is the cook's signature, and the garlic must not be omitted; its raw pungency is essential to the Chengdu flavour profile. Taste and adjust: in warmer conditions, lean the balance toward vinegar for refreshment; in cooler conditions, toward chili oil for warmth.

Place a portion of the cold noodles into each dressed bowl and toss thoroughly until every strand is coated and the dressing is evenly distributed with no pooling at the base.

Lay julienned cucumber over the noodles, scatter sliced scallions and crushed roasted peanuts across the top. Serve immediately: the cucumber must remain crisp and the noodles cold at the point of eating.