I was flipping through the LA Times recently and came across a simple recipe for Sichuan Summer Noodles that made me stop and stare. It’s not that these cold noodles are particularly photogenic. You can see by the photo I did that it’s hard to get noodles to smile for the camera. No, it’s not their aesthetic charisma that made me stop and stare. It was the simple realization that though I may eat Sichuan Summer Noodles (or some sesame splashed, peanutty cousin) at almost every Asian restaurant I stop into, I never make them at home. Which is surprising because it’s an incredibly easy dish to prepare and you can serve it as a main course or appetizer.
When the weather gets hot, the noodles get cold.
The other thing I took notice of in this recipe was the fact that these Sichuan Summer Noodles are served chilled. Most Asian noodles I’ve come across are served in steaming bowls of broth, tossed with spicy sauce. However, when the weather is blazing hot it’s perfectly acceptable to cool down your noodles. Sure, these noodles may never be Instagram stars, but I promise they’re mysteriously yet profoundly refreshing – and just spicy enough to zip across your palate. GREG