Chengdu Sweet Water Noodles

Prepare the aromatics: Finely mince the garlic and ginger. Chop the scallions, separating the white and green parts. Crush the roasted peanuts into coarse pieces.

In a large serving bowl, combine the light soy sauce, dark soy sauce, Chinkiang vinegar, brown sugar, minced garlic, grated ginger, toasted sesame paste, ground Sichuan peppercorn, and sesame oil. Stir well until the brown sugar is dissolved and all ingredients are thoroughly mixed to form the sauce base.

Bring a large pot of water to a rolling boil. Add the thick wheat noodles and cook according to package instructions until al dente, usually 8-10 minutes for fresh noodles or longer for dried.