Asian Szechuan Noodles with Chili Oil

Name: Asian Szechuan Noodles with Chili Oil
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 12 oz thin wheat noodles; 2 tablespoons vegetable oil; 4 cloves garlic (minced); 1 tablespoon ginger (grated); 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 teaspoon sugar; 2 tablespoons Szechuan peppercorns (crushed); 1 cup scallions (sliced); 1/2 cup roasted peanuts (chopped); 1 cup fresh cilantro (chopped); 1/2 cup vegetable oil; 3 tablespoons red chili flakes; 1 tablespoon paprika

VegetarianAsianDinnerSpicyQuickVegetarian

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

Get RecipeBox AI on the App Store

Overview

A spicy and flavorful noodle dish featuring the bold, numbing heat of Szechuan peppercorns and chili oil, perfect for spice lovers.

Macronutrients per serving

grams

Protein

12.0g 14%

Fat

20.0g 23%

Carbs

55.0g 63%

Rich in nutrients

☀️ Vitamin C

15% DV

Supports immune function

🔺 Iron

10% DV

Essential for blood production

🔺 Magnesium

12% DV

Supports muscle and nerve function

🌾 Fiber

20% DV

Aids in digestion

Ingredients

Main Ingredients

12 oz thin wheat noodles
2 tablespoons vegetable oil
4 cloves garlic minced
1 tablespoon ginger grated
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 teaspoon sugar
2 tablespoons Szechuan peppercorns crushed
1 cup scallions sliced
1/2 cup roasted peanuts chopped
1 cup fresh cilantro chopped

Chili Oil

1/2 cup vegetable oil
3 tablespoons red chili flakes
1 tablespoon paprika

Instructions

1 Cook the noodles according to package instructions until al dente. Drain and set aside.
2 In a small saucepan, heat the vegetable oil for the chili oil over medium heat. Add the red chili flakes and paprika. Stir and cook for 1-2 minutes until fragrant. Remove from heat and set aside.
3 In a large pan, heat the vegetable oil over medium heat. Add the minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant.
4 Add the cooked noodles to the pan. Pour in the soy sauce, rice vinegar, and sugar. Toss well to combine.
5 Stir in the crushed Szechuan peppercorns, sliced scallions, and chopped peanuts. Cook for another 2-3 minutes, ensuring everything is well mixed and heated through.
6 Drizzle the prepared chili oil over the noodles and toss to combine.
7 Garnish with fresh cilantro before serving.