Fiery Sichuan Peppercorn and Chili Crisp Noodles

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 cup crushed peanuts
• 1 tablespoon cilantro, chopped

Method

1. 01
   Bring a large pot of water to a boil and cook the noodles according to package instructions. Drain and set aside.
2. 02
   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. 03
   In a large wok, heat sesame oil over medium heat. Add minced garlic and grated ginger, stirring until fragrant, about 1 minute.
4. 04
   Add the chili crisp and crushed Sichuan peppercorns to the wok, stirring to combine with the garlic and ginger mixture.
5. 05
   Pour in the soy sauce and dark soy sauce, stirring to create a spicy, aromatic sauce.
6. 06
   Add the cooked noodles to the wok, tossing to coat evenly with the sauce.
7. 07
   Toss in the bean sprouts and sliced scallions, mixing until just wilted.
8. 08
   Serve the noodles hot, garnished with crushed peanuts and chopped cilantro.