Sichuan-style Cold Noodles

I make these noodles at work as a rapid-fire staff meal when I’m particularly busy. So simply thrown together using pantry staples and some fresh vegetables, this salad-esque cold noodle dish is a warm-weather favourite. In Chinese cuisine, raw dishes are often seasoned with oil that has been heated to a very high temperature and then cooled, imparting a ‘cooked’ flavour to what would otherwise be a bright and fresh dish. These noodles require making a quick and easy chilli oil that offers