Bold Sichuan Noodles (Printable Version)
A flavorful Sichuan noodle dish with tender noodles dressed in a nutty, spicy sauce, topped with seasoned meat. Ready to enjoy in under half an hour.
# Ingredients:
→ Noodles
01 -
2 cups (150 g) steamed or blanched spinach or bok choy
02 -
8 oz (225 g) dried or fresh Chinese wheat noodles (spaghetti works too)
→ Sauce
03 -
1 tablespoon Chinese black vinegar or rice vinegar
04 -
2 tablespoons soy sauce
05 -
2 tablespoons sesame paste or tahini
06 -
3 tablespoons chili oil (adjust how much you want)
07 -
1/2 teaspoon ground Sichuan peppercorns (optional for the classic flavor)
08 -
1 teaspoon sugar
09 -
1/4 cup (60 ml) hot water
→ Meat topping
10 -
1 teaspoon finely minced ginger
11 -
1 tablespoon soy sauce
12 -
1/2 lb (225 g) ground chicken or pork
13 -
1 tablespoon vegetable oil
14 -
2 minced garlic cloves
15 -
1 teaspoon hoisin sauce
→ Garnishes (optional)
16 -
Crushed peanuts or sesame seeds
17 -
Chopped green onions
# Steps:
01 -
Boil a big pot of water and cook noodles as per the package. Drain once done and set them aside.
02 -
Stir the chili oil, sesame paste, soy sauce, vinegar, sugar, optional Sichuan pepper, and hot water in a small bowl. Tweak the flavors till you're happy with it.
03 -
Warm vegetable oil in a pan over medium heat. Brown the ground pork or chicken for 5–6 minutes. Add garlic, ginger, hoisin sauce, and soy sauce, cooking for another 2 minutes.
04 -
Place the sauce in individual bowls. Toss cooked noodles in the sauce to coat well. Add the seasoned meat on top, then the blanched bok choy or spinach.
05 -
Sprinkle sesame seeds, crushed peanuts, or chopped green onions over the top. Dig in right away!
# Notes:
01 -
Use less chili oil if you want it milder, or more if you love the heat.
02 -
Swap the meat for tofu crumbles or diced mushrooms to make it vegetarian.
03 -
Sichuan peppercorns add a tingly heat, but it's okay to skip if you can't find them.
04 -
Best eaten hot after putting it all together, just like traditional Dan Dan noodles.