Sichuan cold noodles - Liang mian

Mix together the sauce ingredients in a pot. Add a little water if it's too thick. Adjust sweetness, hotness, numbness and tartness to taste

Shred the vegetables and slice the tofu

Boil the noodles according to instructions. When 2 minutes remain add the vegetables and tofu (if using) and mix thoroughly

Drain and toss with a little sesame oil to prevent the noodles from sticking together

Let cool then refrigerate (large batches can be prepared and kept ready). I tend to have the first serving hot though!

Chop the garnishes roughly

Divide the sauce in 4 bowls. Add the noodle-vegetable-tofu mix, then sprinkle the garnishes on top

Serve with extra chilli flake oil. Have each guest mix their noodles with the sauce thoroughly before eating!