Gluten-Free Sichuanese Liang Mian (Noodles with Sesame Chili Dressing)
sichuanese cold noodles, known as liang mian, are zingy, fiery and packed with flave! they should really be called BIG FLAVOUR NOODLES as the sesame chili dressing leaves a party in your mouth after every bite.
I personally like to eat these noodles warm or at room temp, but if it’s a particularly hot day, you can refrigerate them for 20 minutes before consuming for a refreshingly punchy treat.
you can be pretty flexible with the additions in terms of vegetables and proteins, as the sesame chili dressing will enhance the flavour of just about anything.
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Gluten-Free Dan Dan Mian
‘dan dan mian’, a symbol of sichuanese food, translates to ‘street vendor noodles’ or more literally to ‘carry carry noodles’ as this iconic bowl was sold off of bamboo shoulder poles back in the day.
consequently, it is not a soupy dish and relies on the incredibly savory ground pork for most of its flavour. these are the types of dishes that I want to make more accessible to reid as traditional restaurants will always make it the way its been made. with some minor tweaks to ingredients, asian dishes like this can easily be made gluten free.
we use soba king millet and brown rice noodles as they have the same ‘al dente’ springy texture as ramen.
you can sub the pork for ground round and the chicken stock for veg stock for a vegan version.
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