Spicy Sichuan peppercorn noodles
Spicy Sichuan peppercorn noodles
Ingredients
For the Sichuan Chili Oil
- 1/2 cup avocado oil
- 1/4 cup Sichuan chili flakes
- 2 tablespoons Sichuan peppercorns, whole
- 2 garlic, cloves, smashed
- 1 inch fresh ginger, sliced
For the Noodles
- 12 ounces dried spaghetti
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons Chinkiang black vinegar
- 2 tablespoons Chinese sesame paste
- 1 tablespoon granulated sugar
- 1 teaspoon ground Sichuan peppercorns
- 1 teaspoon toasted sesame oil
For Garnish
- 4 scallions, thinly sliced
- 1/4 cup roasted peanuts, chopped
Instructions
- 1
Prepare the Sichuan Chili Oil: In a small saucepan, combine the avocado oil, whole Sichuan peppercorns, smashed garlic, and sliced fresh ginger. Heat over medium-low heat for 5 to 7 minutes, allowing the aromatics to infuse the oil and become fragrant. Be careful not to burn the garlic. Using a slotted spoon, carefully remove and discard the garlic, ginger, and whole peppercorns from the oil. Turn off the heat. Add the Sichuan chili flakes to the hot infused oil and stir well. Let the chili oil cool completely. This makes more than needed for the recipe; store excess in an airtight container.
⏱️ 10 min - 2
Cook the Noodles: Bring a large pot of water to a rolling boil over high heat. Add the dried spaghetti and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1/2 cup of the noodle cooking water. Drain the noodles thoroughly and set aside.
⏱️ 10 min - 3
Prepare the Sauce: While the noodles are cooking, in a large mixing bowl, combine the light soy sauce, Chinkiang black vinegar, Chinese sesame paste, granulated sugar, and toasted sesame oil. Whisk the mixture vigorously until it is smooth and well combined.
⏱️ 5 min - 4
Combine and Serve: Add the drained noodles to the sauce in the large mixing bowl. Add 4 tablespoons of the prepared Sichuan chili oil (ensure to include some of the chili flakes from the bottom of the jar) and the 1 teaspoon of ground Sichuan peppercorns. Add 2 to 4 tablespoons of the reserved noodle cooking water, starting with 2 tablespoons and adding more as needed, to achieve your desired sauce consistency. Toss the noodles vigorously with tongs or chopsticks until they are evenly coated with the sauce.
⏱️ 5 min - 5
Divide the sauced noodles among 4 serving bowls. Garnish each serving generously with the thinly sliced scallions and chopped roasted peanuts. Serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sichuan peppercorn noodles
Ingredients
For the Sichuan Chili Oil
- 1/2 cup avocado oil
- 1/4 cup Sichuan chili flakes
- 2 tablespoons Sichuan peppercorns, whole
- 2 garlic, cloves, smashed
- 1 inch fresh ginger, sliced
For the Noodles
- 12 ounces dried spaghetti
For the Sauce
- 1/4 cup light soy sauce
- 2 tablespoons Chinkiang black vinegar
- 2 tablespoons Chinese sesame paste
- 1 tablespoon granulated sugar
- 1 teaspoon ground Sichuan peppercorns
- 1 teaspoon toasted sesame oil
For Garnish
- 4 scallions, thinly sliced
- 1/4 cup roasted peanuts, chopped
Instructions
- 1
Prepare the Sichuan Chili Oil: In a small saucepan, combine the avocado oil, whole Sichuan peppercorns, smashed garlic, and sliced fresh ginger. Heat over medium-low heat for 5 to 7 minutes, allowing the aromatics to infuse the oil and become fragrant. Be careful not to burn the garlic. Using a slotted spoon, carefully remove and discard the garlic, ginger, and whole peppercorns from the oil. Turn off the heat. Add the Sichuan chili flakes to the hot infused oil and stir well. Let the chili oil cool completely. This makes more than needed for the recipe; store excess in an airtight container.
⏱️ 10 min - 2
Cook the Noodles: Bring a large pot of water to a rolling boil over high heat. Add the dried spaghetti and cook according to package directions until al dente, typically 8 to 10 minutes. Before draining, reserve 1/2 cup of the noodle cooking water. Drain the noodles thoroughly and set aside.
⏱️ 10 min - 3
Prepare the Sauce: While the noodles are cooking, in a large mixing bowl, combine the light soy sauce, Chinkiang black vinegar, Chinese sesame paste, granulated sugar, and toasted sesame oil. Whisk the mixture vigorously until it is smooth and well combined.
⏱️ 5 min - 4
Combine and Serve: Add the drained noodles to the sauce in the large mixing bowl. Add 4 tablespoons of the prepared Sichuan chili oil (ensure to include some of the chili flakes from the bottom of the jar) and the 1 teaspoon of ground Sichuan peppercorns. Add 2 to 4 tablespoons of the reserved noodle cooking water, starting with 2 tablespoons and adding more as needed, to achieve your desired sauce consistency. Toss the noodles vigorously with tongs or chopsticks until they are evenly coated with the sauce.
⏱️ 5 min - 5
Divide the sauced noodles among 4 serving bowls. Garnish each serving generously with the thinly sliced scallions and chopped roasted peanuts. Serve immediately.
⏱️ 2 min