Fiery Sichuan Peppercorn Noodles
Fiery Sichuan Peppercorn Noodles
Ingredients
For the Noodles and Vegetables
- 1 pound Chinese wheat noodles, fresh or dried
- 8 ounces bok choy, trimmed and chopped into 1-inch pieces
For the Fiery Sauce
- 1 tablespoon Sichuan peppercorns, whole
- 6 dried red chilies, or more, stems removed
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons Chinese sesame paste, or tahini
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth, or vegetable broth
- 2 tablespoons chili oil with flakes, or more, to taste
For Garnish
- 1/2 cup roasted peanuts, chopped
- 3 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the aromatic spices: In a dry skillet over medium heat, toast the whole Sichuan peppercorns and dried red chilies for 2-3 minutes, until fragrant and slightly darkened. Be careful not to burn them. Remove from heat and let cool slightly.
⏱️ 3 min
- 2
Grind the spices: Transfer the toasted Sichuan peppercorns to a spice grinder or mortar and pestle. Grind until finely powdered. Roughly chop the toasted dried chilies.
⏱️ 2 min
- 3
Assemble the sauce: In a large heatproof bowl, combine the ground Sichuan peppercorns, chopped dried chilies, minced garlic, grated ginger, light soy sauce, dark soy sauce, Chinkiang black vinegar, toasted sesame oil, Chinese sesame paste, granulated sugar, chicken broth, and chili oil. Whisk well until the sesame paste is fully incorporated and the sauce is smooth. Set aside.
⏱️ 5 min
- 4
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the Chinese wheat noodles and cook according to package directions until al dente. If using fresh noodles, this usually takes 2-4 minutes; for dried, 6-8 minutes.
⏱️ 8 min
- 5
Blanch the bok choy: During the last minute of the noodle cooking time, add the chopped bok choy to the boiling water with the noodles. Cook until just tender-crisp and bright green.
⏱️ 1 min
- 6
Drain and combine: Drain the noodles and bok choy thoroughly in a colander. Immediately add the hot noodles and bok choy to the bowl with the prepared sauce. Toss vigorously with tongs until the noodles are evenly coated with the sauce.
⏱️ 2 min
- 7
Serve and garnish: Divide the noodles among serving bowls. Garnish generously with chopped roasted peanuts, thinly sliced scallions, and fresh cilantro. Serve immediately and enjoy the fiery, numbing sensation!
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Fiery Sichuan Peppercorn Noodles
Ingredients
For the Noodles and Vegetables
- 1 pound Chinese wheat noodles, fresh or dried
- 8 ounces bok choy, trimmed and chopped into 1-inch pieces
For the Fiery Sauce
- 1 tablespoon Sichuan peppercorns, whole
- 6 dried red chilies, or more, stems removed
- 4 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 3 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Chinkiang black vinegar
- 1 tablespoon toasted sesame oil
- 2 tablespoons Chinese sesame paste, or tahini
- 1 teaspoon granulated sugar
- 1/4 cup chicken broth, or vegetable broth
- 2 tablespoons chili oil with flakes, or more, to taste
For Garnish
- 1/2 cup roasted peanuts, chopped
- 3 scallions, thinly sliced
- 1/4 cup fresh cilantro, chopped
Instructions
- 1
Prepare the aromatic spices: In a dry skillet over medium heat, toast the whole Sichuan peppercorns and dried red chilies for 2-3 minutes, until fragrant and slightly darkened. Be careful not to burn them. Remove from heat and let cool slightly.
⏱️ 3 min - 2
Grind the spices: Transfer the toasted Sichuan peppercorns to a spice grinder or mortar and pestle. Grind until finely powdered. Roughly chop the toasted dried chilies.
⏱️ 2 min - 3
Assemble the sauce: In a large heatproof bowl, combine the ground Sichuan peppercorns, chopped dried chilies, minced garlic, grated ginger, light soy sauce, dark soy sauce, Chinkiang black vinegar, toasted sesame oil, Chinese sesame paste, granulated sugar, chicken broth, and chili oil. Whisk well until the sesame paste is fully incorporated and the sauce is smooth. Set aside.
⏱️ 5 min - 4
Cook the noodles: Bring a large pot of salted water to a rolling boil. Add the Chinese wheat noodles and cook according to package directions until al dente. If using fresh noodles, this usually takes 2-4 minutes; for dried, 6-8 minutes.
⏱️ 8 min - 5
Blanch the bok choy: During the last minute of the noodle cooking time, add the chopped bok choy to the boiling water with the noodles. Cook until just tender-crisp and bright green.
⏱️ 1 min - 6
Drain and combine: Drain the noodles and bok choy thoroughly in a colander. Immediately add the hot noodles and bok choy to the bowl with the prepared sauce. Toss vigorously with tongs until the noodles are evenly coated with the sauce.
⏱️ 2 min - 7
Serve and garnish: Divide the noodles among serving bowls. Garnish generously with chopped roasted peanuts, thinly sliced scallions, and fresh cilantro. Serve immediately and enjoy the fiery, numbing sensation!
⏱️ 2 min