These Sichuan noodles are unbelievably quick and easy to make, making them the perfect weeknight dinner! Featuring Sichuan peppercorns, fresh chilis, and aromatic seasonings, the sauce is packed with bold, fiery, and intense flavors. Serve it over your favorite noodles!
Sichuan noodles require little effort yet taste even better than takeout! Seriously, everything comes together in about 20 minutes from start to finish. For another easy and delicious noodle meal, try my Gochujang noodles.
Why I love this recipe
Sichuan noodles are one of my favorite weekday dinners to make, especially when I’m short on time. They’re so quick and easy but always turn out incredible.
Fresh vegetables, like bell peppers and mushrooms, and tender noodles are tossed in a Sichuan peppercorn sauce. With fresh garlic, ginger, serrano peppers, dark and light soy sauce, and tomato paste this sauce is packed with bold, spicy, and umami elements.
Everything comes together in one pan (or wok), making cleanup an absolute cinch. Whether you’re a busy college student or a mom feeding a large family, this recipe caters to everyone!
Ingredient notes
Here’s a breakdown of everything you’ll need for this simple Sichuan noodles recipe:
- Noodles: You can choose any type of noodle you prefer, including fresh noodles, rice noodles, and udon noodles.
- Sichuan peppercorns: These are not true peppercorns but berries that offer a uniquely bold flavor. Find them at your local Asian food market or order some online. These also come in powder form.
- Avocado oil: I prefer avocado oil for its neutral flavor and high smoke point.
- Serrano peppers: These spicy peppers add crisp, moderate heat and a subtle, fresh flavor to the noodles.
- Spring onion: Adds a mild, crunchy texture and sweet oniony flavor.
- Garlic: Brings a pungent, zesty flavor that helps build the base flavor profile of this dish.
- Ginger: Provides a warm, spicy bite that balances the savory elements of the sauce.
- Tomato paste: Thickens the sauce and adds a rich, umami and slightly sweet flavor.
- Rice vinegar: Offers a mild acidity that brightens the other flavors in the dish.
- Soy sauce: Dark soy sauce provides flavor and color depth. Light soy sauce adds saltiness and enhances the umami without overpowering the dish with too much color.
- Maple syrup: Balances the heat and salt. Use pure maple syrup, not pancake syrup.
- Veggies: I use a mixture of bell peppers and mushrooms.
Substitutions
- Noodles: Spaghetti or linguine can work in a pinch if Asian noodles aren't available.
- Sichuan peppercorns: If Sichuan peppercorns are unavailable, try a mix of black peppercorns and a pinch of ground anise to emulate the unique aromatic qualities.
- Serranos: Try jalapenos for a milder spice level, or Thai chilis for a hotter version.
- Spring onion: You can use shallots for cooking, and add chives as a garnish.
- Garlic & ginger: Garlic powder and ground ginger will work in a pinch, but start with a quarter of the recommended fresh amount as they’re more concentrated.
- Tomato paste: You can use a small amount of ketchup, but reduce the maple syrup to account for the added sweetness.
- Rice vinegar: Apple cider vinegar and white wine vinegar are also great options.
- Dark soy sauce: You can use regular soy sauce with a touch of molasses.
- Light soy sauce: Reduced sodium soy sauce can be used if you're watching salt intake.
- Maple syrup: Use an equal amount of agave nectar for a similar sweetness.
How to make
This Sichuan noodles recipe couldn’t be more straightforward, especially with my step-by-step instructions. Follow all my tips and tricks for the best results!
Preparation
Thoroughly wash and chop all the fresh ingredients, including the serrano peppers, spring onions, garlic, ginger, bell peppers, and mushrooms. Dry your veggies after washing to prevent oil from splattering in the pan.
Cooking
Step 1
Toast the Sichuan peppercorns lightly in a dry pan until they start to pop and release their aromatic oils, then crush them using a mortar and pestle. This releases more of their flavorful oils compared to pre-ground peppercorns.
Step 2
Cook your noodles according to the package instructions until al dente. Then drain and rinse them under cold running water to stop the cooking process and remove excess starch.
Step 3
Heat avocado oil in a pan or wok over medium. Add the serrano peppers, minced garlic, ginger, and the white parts of the spring onions. Cook until fragrant, about 1-2 minutes, stirring frequently to prevent burning.
Step 4
Add the sliced bell peppers and mushrooms to the pan. Stir-fry everything for about 3-5 minutes until the vegetables are tender but crisp. Stir in the tomato paste, both soy sauces, maple syrup, and rice vinegar until well combined.
Step 5
Add the cooked noodles to the pan, tossing everything together to ensure the noodles are evenly coated with the sauce and mixed with the vegetables. Garnish your Sichuan noodles with the green parts of the spring onions, lime juice (optional), and a drizzle of chili garlic sauce for an extra kick.
Expert tip
Understanding the balance of flavors is crucial in Sichuan cooking. The key to delicious Sichuan noodles comes from the balance between hot, sour, salty, and sweet components. Use freshly ground Sichuan peppercorns for an authentic, numbing spice signature to Sichuan cuisine.
It’s also important to use both dark and light soy sauce for a classic Sichuan flavor. Always taste as you go and adjust the seasonings to find the perfect balance for your palate.
Cooking tips
Properly season the water: Salt the water well before cooking the noodles. This is your chance to flavor the noodles themselves and not just the sauce.
Achieve the right noodle texture: Cook noodles just until al dente. They will continue to cook slightly in the sauce, preventing them from becoming too soft.
Control the heat: Adjust the amount of serrano peppers based on your spice preferences. Sichuan cuisine is known for its bold flavors, but you can tailor it to your tolerance level.
Add liquid ingredients last: Add soy sauce and vinegar at the end to prevent them from evaporating and burning.
Frequently asked questions
Rinse your cooked noodles under cold water to remove excess starch, which is the main culprit in causing noodles to stick.
Yes, use tamari instead of soy sauce, and use gluten-free noodles like rice noodles.
Absolutely! Tofu, tempeh, or even vegan “chicken” pieces are all great additions. Cook them separately and add them when you combine the noodles and sauce.
Storing & reheating
Sichuan noodles are best enjoyed fresh but can be stored if needed. Let the leftovers cool to room temperature before storing them to prevent condensation and sogginess.
Fridge
Keep the noodles in an airtight container in the fridge for up to 3 days. Use glass containers to keep the flavors intact.
Freezer
I don’t recommend freezing this Sichuan noodles recipe, as it will alter the texture of the noodles too much once thawed.
Reheating
Reheat the noodles in a pan or wok on the stove over medium, adding a little water or soy sauce to keep the noodles from drying out.
More vegan mains
Sichuan Noodles
DESCRIPTION
INGREDIENTS
- 2 cups noodles (cooked) your choice
- ¼ teaspoon sichuan peppercorns
- 1 tablespoon avocado oil
- 1 whole serrano peppers finely diced
- 3 whole spring onion finely chopped
- 1 tablespoon garlic minced or paste
- 2 teaspoon ginger minced or paste
- 1 tablespoon tomato paste
- 1 tablespoon rice vinegar
- 1 tablespoon dark soy sauce
- 1 tablespoon soy soy sauce low sodium
- 2 tablespoon maple syrup
- 1 cup bell pepper thinly sliced
- 1 cup mushrooms thinly sliced
- 1 tablespoon chili garlic sauce to garnish
- 2 tablespoon lime juice optional
METHOD
- Slightly toast Sichuan peppercorns on a pan till fragrant. Then transfer the toasted Sichuan peppercorns to a mortar and pestle to grind. Set aside.
- Cook noodles per package instructions. Drain and rinse under cold running water; drain well. Set aside.
- While noodles are cooking, chop all vegetables, as desired. Keep the white part of the chopped scallions (about ¼ cup) separate from the green part. The white part will be used for cooking and the green part will be used for garnishing.
- Heat oil on a pan or wok on medium heat. Add serrano peppers, garlic, ginger, spring onions (white part only), and the ground Sichuan peppercorn. Give it a good mix and cook for about a minute.
- Add carrots, green beans, bell peeper and shiitake mushrooms. Cook for a couple a minutes.
- Next, whisk in the tomato paste, soy sauce, dark soy sauce, maple syrup, and rice vinegar. Whisk till all combined like a sauce.
- Give the noodles another quick rinse under cold water and then transfer them to pan and toss it with all the cooked vegetables.
- Finish the noodles with a drizzle of chili sauce, lime juice and garnished with some spring onions (green part only).
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