Cold Noodles with Pickled Beans and Chili Oil

Name: Cold Noodles with Pickled Beans and Chili Oil
Total time: 22 min
Yield: 2 servings
Cuisine: Northern snack
Ingredients: wheat noodles (fresh or dried); pickled long beans (suan dou jiao); chili oil (homemade or high-quality store-bought); Chinese black vinegar; roasted peanuts

酸豆角拌面 · suān dòu jiǎo bàn miàn

家庭快手版 · Home version: Family version uses hand-pulled wheat noodles boiled al dente, dressed with house-made chili oil and minimal vinegar—no sugar or sesame paste, unlike Sichuan-style versions.

Every summer in Beijing, my grandmother hung wet noodles on bamboo poles across our courtyard to cool. She’d mix them with sour beans, crushed roasted peanuts, and chili oil she made from last autumn’s chilies—never store-bought.

Recipe author: HǎoWèi Test Kitchen

Home-cooking research team

Reviewed by HǎoWèi editorial team · Last updated 2026-08-29

More noodle dishes →Quick & Easy

Ingredients

wheat noodles (fresh or dried)小麦面条（鲜面或干面）🛒 local300 g
pickled long beans (suan dou jiao)酸豆角🏮 asian80 g
chili oil (homemade or high-quality store-bought)辣椒油🏮 asian30 ml
Chinese black vinegar陈醋🏮 asian15 ml
roasted peanuts烤花生仁🛒 local40 g

wheat noodles (fresh or dried): Use alkaline noodles (like 'lamian' or 'youmian') for authentic chew. Dried spaghetti works if boiled 1 min less than package says.

pickled long beans (suan dou jiao): Rinse only if salty. Pat dry thoroughly—excess water dilutes dressing.

chili oil (homemade or high-quality store-bought): Must contain visible chili flakes and aromatic oil. Sub: 15 ml neutral oil + 1 tsp crushed red pepper flakes, heated 1 min.

Chinese black vinegar: Substitute balsamic vinegar only if aged ≥6 years and unsweetened.

roasted peanuts: Unsalted, skin-on preferred. Crush coarsely with mortar or rolling pin.

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Instructions

1Boil noodles in plenty of salted water until just tender (al dente). Drain, rinse under cold running water, then shake vigorously in colander.
甩干防坨
🔍 Look for High heat 水沸后煮1–2分钟 · 1–2 minutes after boiling resumes
Visual: 面条泛光但滤盆中无积水。Noodles glisten with moisture but no puddles form in colander.
You know it's right when: 面条弯折后迅速回弹——不软塌。Noodle bends but snaps back when bent—no floppy bend.
2Toss noodles with 10 ml (2 tsp) neutral oil in a large bowl. Set aside uncovered.
拌油防粘
🔍 Look for 1分钟 · 1 minute
Visual: 每根面条裹薄亮油膜；不结团。Each strand coated with thin, glossy film; no clumping.
You know it's right when: 倾斜碗时面条自由滑动。Noodles slide freely when bowl tilted.
3In small bowl, whisk chili oil, black vinegar, and 2 g (½ tsp) light soy sauce until emulsified.
乳化酱汁
🔍 Look for 30秒 · 30 seconds
Visual: 酱汁微稠，不见油水分离。Dressing thickens slightly; no oil separation visible.
You know it's right when: 打蛋器划痕停留2秒不消失。Whisk leaves faint trail that holds for 2 seconds.
4Add pickled beans and half the peanuts to noodle bowl. Pour dressing over top.
先放料再浇汁
🔍 Look for 10秒 · 10 seconds
Visual: 豆角花生卧于面上；酱汁微聚碗底。Beans and peanuts rest atop noodles; dressing pools lightly at bottom.
You know it's right when: 酱汁未立刻被吸走，保持独立形态。No immediate absorption—dressing stays distinct.
5Toss vigorously with two chopsticks or tongs until noodles gleam and beans coat evenly. Top with remaining peanuts and extra chili oil if desired.
大力拌匀
🔍 Look for 1分钟 · 1 minute
Visual: 面条顺滑盘绕；每粒豆角吸附面身不脱落。Noodles coil smoothly; each bean sticks to strands without sliding off.
You know it's right when: 表面均匀油亮——无干斑或油洼。Surface glistens uniformly—no dry patches or pooling oil.

Tips

· Never refrigerate noodles before tossing—they harden and won’t absorb dressing.
· For true Beijing style, add 1 tsp shredded preserved mustard tuber (zha cai) — check Asian grocers for ‘Sichuan preserved vegetable’.
· If using dried noodles, soak 10 min in cold water first to reduce boil time and improve texture.

Sources & references

Quantities, technique notes, and substitution ratios are cross-checked against established Chinese cookery references and standard food-science sources.