Description
These Szechuan noodles are so addictively good, you’ll be dreaming about that numbing spice and garlicky goodness long after your plate is clean.
Ingredients
Scale
- 1 cup (240ml) neutral oil (canola or vegetable)
- 8 cloves garlic, thinly sliced
- 2 tablespoons (16g) Szechuan peppercorns
- 3 tablespoons (24g) crushed red pepper flakes
- 2 star anise pods
- 1 cinnamon stick
- 2 tablespoons (16g) toasted sesame seeds
- 1 teaspoon (5g) sugar
- 1 teaspoon (6g) salt
- 1 pound (454g) fresh or dried Chinese wheat noodles
- 3 tablespoons (45ml) soy sauce
- 1 tablespoon (15ml) dark soy sauce
- 2 tablespoons (30ml) Chinese black vinegar
- 1 tablespoon (15ml) sesame oil
- 2 scallions, thinly sliced
- ¼ cup (35g) chopped roasted peanuts
- Fresh cilantro leaves for garnish
Instructions
- Heat neutral oil in a medium saucepan over low heat. Add sliced garlic and cook until golden brown (10-15 minutes). Remove garlic with a slotted spoon and save for garnish.
- Add Szechuan peppercorns, star anise, and cinnamon stick to the oil. Heat gently for 5-7 minutes until fragrant. Remove from heat and cool for 2 minutes.
- Add red pepper flakes, sesame seeds, sugar, and salt to the warm oil. Let steep for at least 30 minutes or overnight for more intense flavor.
- Bring a large pot of water to a boil. Cook noodles according to package instructions until tender but still chewy. Drain and rinse with cold water.
- In a large bowl, combine soy sauce, dark soy sauce, black vinegar, and sesame oil. Whisk until incorporated.
- Add drained noodles to the sauce mixture and toss until evenly coated. Divide among serving bowls.
- Drizzle each portion with garlic chili oil to taste. Top with reserved crispy garlic, scallions, peanuts, and cilantro.
- Toss everything together before eating to distribute the flavors throughout the dish.