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


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  • 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
  • 2
    scallions (white to green) thinly sliced
  • 1/4 c
    crushed peanuts

How to Make Spicy Szechuan Noodles


  1. In 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
  2. In 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
  3. In a bowl, add soy and minced garlic
  4. Pick out ginger and garlic from oil and add red pepper and mallah to oil and sauté 1 minute
  5. Pour oil and cooked pepper onto bowl with soy and stir. Toss in noodles and pour hot water to help incorporate sauce
  6. Top with peanuts and scallions to serve

Printable Recipe Card

About Spicy Szechuan Noodles

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

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