Fiery Sichuan Peppercorn and Chili Crisp Noodles

Name: Fiery Sichuan Peppercorn and Chili Crisp Noodles
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 8 oz fresh noodles; 1 tablespoon Sichuan peppercorns (lightly toasted); 2 tablespoons chili crisp; 2 tablespoons soy sauce; 1 tablespoon dark soy sauce; 2 cloves garlic (minced); 1 tablespoon ginger (grated); 2 tablespoons sesame oil; 2 scallions scallions (sliced); 1 cup bean sprouts (rinsed); 1/4 cup crushed peanuts; 1 tablespoon cilantro (chopped)

VegetarianAsianDinnerSpicyQuickAuthentic

⏱️ 15m PREP

🔥 20m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

A tantalizing combination of fiery spices and numbing Sichuan peppercorns, these noodles deliver a bold, authentic taste of Sichuan cuisine.

Macronutrients per serving

grams

Protein

12.0g 13%

Fat

18.0g 19%

Carbs

65.0g 68%

Rich in nutrients

☀️ Vitamin C

15% DV

Supports immune function

🔺 Iron

10% DV

Essential for oxygen transport in the blood

🔺 Calcium

5% DV

Vital for healthy bones and teeth

💧 Omega-3

2% DV

Supports heart health

Ingredients

Main Ingredients

8 oz fresh noodles
1 tablespoon Sichuan peppercorns lightly toasted
2 tablespoons chili crisp
2 tablespoons soy sauce
1 tablespoon dark soy sauce
2 cloves garlic minced
1 tablespoon ginger grated
2 tablespoons sesame oil
2 scallions scallions sliced
1 cup bean sprouts rinsed

Garnish

1/4 cup crushed peanuts
1 tablespoon cilantro chopped

Instructions

1 Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain and set aside.
2 In a small pan over medium heat, dry toast the Sichuan peppercorns until fragrant, about 2 minutes. Transfer to a mortar and pestle and crush coarsely.
3 In a large wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, stirring until fragrant, about 1 minute.
4 Add the chili crisp and crushed Sichuan peppercorns to the wok, stirring to combine with the garlic and ginger mixture.
5 Pour in the soy sauce and dark soy sauce, stirring to create a spicy, aromatic sauce.
6 Add the cooked noodles to the wok, tossing to coat evenly with the sauce.
7 Toss in the bean sprouts and sliced scallions, mixing until just wilted.
8 Serve the noodles hot, garnished with crushed peanuts and chopped cilantro.