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Sichuan noodles in serving bowl with chop sticks in it.

Sichuan Noodles

5 from 1 vote
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Serving Size: 2
Author Puja Verma
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DESCRIPTION

These Sichuan noodles are so quick, easy, and made in just 20 minutes. Tender noodles are tossed in a Sichuan peppercorn sauce with fresh vegetables and packed with bold, spicy, and umami elements. Taste is better than takeout!

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).

NOTES

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.

NUTRITION

Calories: 807kcal | Carbohydrates: 143g | Protein: 23g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 1992mg | Potassium: 1273mg | Fiber: 10g | Sugar: 41g | Vitamin A: 4964IU | Vitamin C: 209mg | Calcium: 114mg | Iron: 4mg
Course: Main Course, Side Dish
Cuisine: Chinese
Keyword: sichuan noodles, sichuan noodles recipe
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