Ultimate Garlic Chili Szechuan Noodles You’ll Crave Forever
These Szechuan Noodles deliver a tantalizing explosion of flavor that transforms any dinner into an exotic escape with a savory-spicy sauce.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Dish
- Method: Stir-Fry
- Cuisine: Chinese
Ingredients
- 12 oz lo mein noodles (or spaghetti)
- 3 tablespoons vegetable oil
- 1 tablespoon garlic, minced
- 1 teaspoon ginger, minced
- 1 teaspoon Szechuan peppercorns, ground
- 3 tablespoons soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- 2 tablespoons garlic chili oil (store-bought or homemade)
- 1 tablespoon sesame oil
- 2 green onions, sliced
- 1 tablespoon toasted sesame seeds, for garnish
- Fresh cilantro, for garnish (optional)
Instructions
- Bring a large pot of water to a vigorous boil and cook the lo mein noodles according to package directions until just al dente, usually about 4-5 minutes. Drain immediately and rinse under cold water to stop the cooking process.
- Heat the vegetable oil in a large wok or skillet over medium-high heat until shimmering. Add the minced garlic, ginger, and ground Szechuan peppercorns, stirring constantly for about 30 seconds until fragrant but not browned.
- Reduce the heat to medium and quickly whisk in the soy sauce, rice vinegar, and hoisin sauce, allowing the mixture to bubble slightly for about 1 minute.
- Pour in the garlic chili oil and stir to incorporate it completely into the sauce.
- Add the drained noodles to the pan and use tongs to thoroughly toss them in the sauce, making sure every strand gets evenly coated. Continue tossing for about 2 minutes until the noodles are heated through.
- Remove the pan from heat and drizzle the sesame oil over the noodles, tossing once more to distribute it evenly.
- Transfer the noodles to a serving dish and generously sprinkle with sliced green onions and toasted sesame seeds. Add fresh cilantro if desired.
Notes
- Noodle mastery matters: Cook lo mein just until al dente, then rinse immediately with cold water to prevent them from turning mushy.
- Toast those peppercorns: For maximum flavor, toast Szechuan peppercorns in a dry pan for 30 seconds before grinding.
- Mise en place is crucial: Having all ingredients prepped before heating the wok prevents burning.
- Layer your oils strategically: Add the garlic chili oil during cooking but reserve the sesame oil for after heat is off.
- Master the two-minute toss: Use tongs to continuously lift and fold noodles for two minutes after adding them to the sauce.
- Rest before serving: Allow the finished dish to rest for 60 seconds before final garnishing.