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2013.07.19 : Cold Schezuan noodles

I haven’t actually made this one before. I think I was going to when I was living in Beijing but couldn’t find the torigara soup at the Japanese supermarket near my work (something that still confuses the hell out of me (they probably had it in the Chinese ingredient section but my Chinese is horrible))

Sakamoto Masayuki’s Cold Schezuan noodles
Recipe type: Main
Cuisine: Chinese
Prep time: 
Cook time: 
Total time: 
Serves: 2 servings
  • Tomatoes (2)
  • Sesame sauce (1 packet)
  • Soy milk (100cc)
  • Soy sauce (2tsp)
  • Torigara soup (1tsp)
  • Sesame seeds (ground, totasted, white - 3tbsp)
  • Chinese chili oil (between 1 and 2 tsp)
  • Sesame oil (appropriate amount)
  • Ginger, minced (1tsp)
  • Garlic, minced (1tsp)
  • Ground pork (120g)
  • Miso (1tbsp)
  • Soy sauce (1tsp)
  • Sugar (1tsp)
  • Cucumber (1/3 one, chopped into ~8mm pieces)
  • Noodles (2 piles)
  • Leeks, cut into super fine strips (5cm of one)
  1. Halve the tomatoes, then slice them length-wise. Chop half of one of the halves into tiny pieces (~8mm)
  2. Combine the sesame sauce, soy milk, soy sauce, torigara soup (which you should have let dissolve in 1tbsp of super hot water), sesame seeds, and Chinese chili oil, and mix. Leave it in the fridge until everything else is done.
  3. Add some sesame oil to the pan, drop in the garlic and ginger, and add in the pork. Cook until the pork is done.
  4. Mix together the miso, soy sauce, and sugar, add to the cooked pork.
  5. When that’s coated, add in the tiny tomato bits from before and cucumber, mix until those are all coated. When coated, remove from heat.
  6. Boil the noodles.
  7. When the noodles are done, drain, rinse, plate amongst the tomato slices from before. Top with sauce, meat, and leeks and enjoy!

For the sesame sauce, if you don’t have any, use this

2013main dish

tokaikko • November 26, 2014

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