Spicy Sichuan Noodles (Print Version)
# Ingredients:
→ For the noodles
01 -
8 oz (225 g) fresh or dried Chinese wheat noodles or spaghetti
02 -
2 cups (150 g) bok choy or spinach, steamed or blanched
→ For the sauce
03 -
3 tablespoons chili oil
04 -
2 tablespoons sesame paste or tahini
05 -
2 tablespoons soy sauce
06 -
1 tablespoon Chinese black vinegar or rice vinegar
07 -
1 teaspoon sugar
08 -
1/2 teaspoon Sichuan peppercorns, ground
09 -
1/4 cup (60 ml) hot water
→ For the meat topping
10 -
1 tablespoon vegetable oil
11 -
1/2 lb (225 g) ground pork or chicken
12 -
2 garlic cloves, minced
13 -
1 teaspoon ginger, minced
14 -
1 tablespoon soy sauce
15 -
1 teaspoon hoisin sauce
→ Optional garnishes
16 -
Chopped green onions
17 -
Crushed peanuts or sesame seeds
# Instructions:
01 -
Bring a large pot of water to a boil. Cook the noodles according to the package instructions until al dente. Drain and set aside.
02 -
In a small bowl, whisk together the chili oil, sesame paste, soy sauce, black vinegar, sugar, Sichuan peppercorns (if using), and hot water. Adjust spice and flavor levels to your preference.
03 -
Heat the vegetable oil in a skillet over medium heat. Add the ground pork or chicken and cook until browned, about 5–6 minutes. Stir in the minced garlic, ginger, soy sauce, and hoisin sauce. Cook for an additional 2 minutes.
04 -
Divide the sauce among serving bowls. Add the cooked noodles and toss to coat them evenly in the sauce. Top with the cooked meat mixture and blanched bok choy or spinach.
05 -
Garnish with chopped green onions, crushed peanuts, or sesame seeds for extra flavor and texture. Serve immediately and enjoy!
# Notes:
01 -
Adjust the spiciness by increasing or reducing the amount of chili oil.
02 -
For a vegetarian version, substitute ground meat with crumbled tofu or finely chopped mushrooms.
03 -
Sichuan peppercorns provide a unique numbing heat, but they can be omitted if unavailable.
04 -
Dan Dan noodles are traditionally served hot, immediately after assembling.