Spicy Szechuan Noodles Recipe
Authentic spicy Szechuan noodles recipe with chili oil, garlic, and numbing peppercorns – bold, fiery, and ready in 20 minutes.
Print Pin Servings: 4 servings
Calories: 420kcal
Cost: $10
Equipment
- 1 Wok or large pan Heavy-bottomed for even heat
- 1 Mortar & pestle To grind toasted peppercorns
- 1 Fine-mesh strainer To drain noodles completely
- 1 Sharp knife For garlic and green onions
- 1 Small Bowl To mix sauce
Ingredients
- 12 oz Fresh wheat noodles Or dried lo mein noodles
- 2 tablespoon Szechuan peppercorns Toasted & ground
- 3 tablespoon Chili oil with sediment Adjust to spice level
- 4 cloves Garlic Minced
- 2 Green onions Chopped
- 1 tablespoon Sesame oil
- 3 tablespoon Soy sauce Dark soy preferred
- 2 tablespoon Chinese black vinegar
- 1 tablespoon Sugar
- 1 teaspoon Salt
- 2 tablespoon Chicken or vegetable broth
- 1 cup Cooked chicken (optional) Shredded
- ½ cup Bean sprouts (optional)
- 2 tablespoon Crushed peanuts (optional) Garnish
- Fresh cilantro (optional) Garnish
Instructions
- Toast peppercorns.
- Grind peppercorns.
- Heat chili oil & garlic.
- Boil noodles.
- Drain & reserve water.
- Mix soy, vinegar, sugar.
- Add peppercorns, oils.
- Toss noodles with sauce.
- Garnish & serve.
Notes
- Nutrition information is automatically calculated, so should only be used as an approximation.
Nutrition
Serving: 250g | Calories: 420kcal | Carbohydrates: 55g | Protein: 12g | Fat: 18g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 8g | Cholesterol: 15mg | Sodium: 950mg | Potassium: 300mg | Fiber: 4g | Sugar: 6g | Vitamin A: 250IU | Vitamin C: 5mg | Calcium: 40mg | Iron: 2.5mg