Spicy Szechuan Noodles

ruth thomas


My daughter in law is from Chengdu, Szechuan. She taught me how to make these noodles. A breakfast staple there, I prefer at dinner as a side dish

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5 Min
15 Min


1 box
chinese noodles
1/2 c
grape seed oil
3 1/4" slice
3 slices of ginger 1/4" rounds..no need to peel
1/4 c
ground fine hot red pepper
3 clove
minced fine garlic
2 Tbsp
mallah (szechuan peppers) ground fine
4 Tbsp
soy sauce
scallions (white to green) thinly sliced
1/4 c
crushed peanuts


1In a frying pan, pour oil in and sauté ginger and 1 whole clove of garlic for a few minutes to flavor the oil ...DO NOT let garlic brown or it will make it bitter

2In salted water, boil the noodles and cook as per directions on bag 8-10 minutes.....save 1 cup of the hot cooking water when draining

Step 3 Direction Photo

3In a bowl, add soy and minced garlic

Step 4 Direction Photo

4Pick out ginger and garlic from oil and add red pepper and mallah to oil and sauté 1 minute

Step 5 Direction Photo

5Pour oil and cooked pepper onto bowl with soy and stir. Toss in noodles and pour hot water to help incorporate sauce

Step 6 Direction Photo

6Top with peanuts and scallions to serve

About this Recipe

Course/Dish: Pasta Sides
Main Ingredient: Pasta
Regional Style: Chinese
Other Tag: Quick & Easy
Hashtag: #Very spicy