Spicy Szechuan Noodles: Better Than Takeout!
Szechuan noodles: master this incredibly flavorful and spicy dish at home. Authentic taste, ready in under 30 minutes, perfect for a quick weeknight meal.
Ingredients
- 1/3 cup peanut oil
- 6 cloves garlic, thinly sliced or smashed
- 1-2 teaspoon crushed red pepper flakes
- 1 inch fresh ginger, grated
- 2 tablespoons raw sesame seeds
- 8 ounces Chinese egg noodles
- 1/2 cup low sodium soy sauce
- 1/4 cup rice vinegar
- 2 tablespoons honey
- 1-2 tablespoons chili paste (sambal oelek)
Instructions
- To make the chili oil. Heat a large skillet over medium heat. Add the peanut oil, garlic, ginger, and chili flakes. Cook, stirring occasionally until the garlic is fragrant, 5 minutes. Stir in the sesame seeds, cook 30 seconds to 1 minute more. Remove from the heat and very carefully transfer the oil to a heat proof bowl or glass jar.
- Meanwhile, cook the eggs noodles according to package directions.
- Combine the soy sauce, vinegar, honey, chili paste, and 1/3 cup water in a bowl.
- Place the skillet over medium high heat. Add the chicken. Season with black pepper and brown all over, breaking it up as it cooks, about 5 minutes. Add the red and green onions, and cook another 2-3 minutes. Slowly pour in the soy sauce mixture and add the bok choy. Bring the mixture to a simmer and cook until the sauce coats the chicken, about 3-5 minutes.
- Stir in the noodles and 2 tablespoons chili oil. Remove from the heat. Serve the noodles warm, topped with additional chili oil and green onions. Enjoy!
Notes
- For the chili oil, ensure your oil isn't smoking hot when adding the aromatics; a medium heat ensures they infuse properly without burning. I once overheated the oil, and the garlic turned bitter almost instantly – keep a close eye on it!
- Don't overcook the noodles; they should be al dente as they will continue to cook slightly when tossed with the hot sauce. This ensures a pleasant chewiness.
- Storage: Leftover Szechuan noodles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce and prevent drying. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcook the noodles; they should be al dente as they will continue to cook slightly when tossed with the hot sauce. This ensures a pleasant chewiness.
- Storage: Leftover Szechuan noodles can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of water or broth to loosen the sauce and prevent drying. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.