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Szechuan Noodles

A delightful noodle dish that combines chewy noodles with a spicy kick and a hint of crunch from fresh veggies, perfect for a quick weeknight dinner.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Chinese, Szechuan
Calories: 350
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 200 g noodles Use any noodle you love — rice noodles, udon, or even spaghetti.
  • 2 tablespoons soy sauce Can be substituted with a mushroom-based soy sauce alternative for vegan version.
  • 1 tablespoon chili oil Add more or less based on your spice tolerance.
  • 1 tablespoon Szechuan peppercorns
  • 1 cup mixed vegetables (like bell peppers, carrots, and snap peas) Feel free to swap with other veggies like broccoli or spinach.
  • 2 cloves garlic, minced Don't skip toasting the garlic for richness.
  • 1 teaspoon ginger, minced
  • 2 green onions, chopped green onions Sprinkle on top before serving.
  • to taste Salt

Method
 

Preparation
  1. Cook the noodles according to the package instructions; drain and set aside.
  2. In a pan, heat the chili oil over medium heat.
  3. Add minced garlic, ginger, and Szechuan peppercorns; sauté for a minute.
  4. Toss in the mixed vegetables and cook until tender.
Combining
  1. Stir in soy sauce and add the cooked noodles; toss well to combine.
  2. Season with salt and sprinkle with green onions before serving.

Notes

Store leftovers in an airtight container in the fridge for up to 3 days, or freeze for about 1 month. To reheat, microwave or stir-fry with a splash of water.