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Szechuan Noodles

A quick and flavorful meal combining spicy, savory, and sweet elements, perfect for a weeknight dinner.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Asian, Chinese
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 8 oz noodles (such as egg noodles or rice noodles)
  • 2 tablespoons vegetable oil
  • 1 piece bell pepper, sliced
  • 1 cup sugar snap peas or snow peas
  • 2 pieces green onions, chopped
  • 3 cloves garlic, minced
  • 1 tablespoon ginger, minced
  • 3 tablespoons soy sauce
  • 2 tablespoons chili paste or Szechuan sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon cornstarch mixed with 2 tablespoons water (optional for thickening) optional

Method
 

Preparation
  1. Cook the noodles according to package instructions. Drain and set aside.
  2. In a large skillet or wok, heat vegetable oil over medium-high heat.
  3. Add the bell pepper, sugar snap peas, and green onions, and stir-fry for about 3-4 minutes until the vegetables are tender yet crisp.
  4. Add garlic and ginger, and stir-fry for an additional 1 minute until fragrant.
  5. In a bowl, mix soy sauce, chili paste, and sesame oil. Pour the sauce over the vegetables.
  6. Add the cooked noodles to the skillet. Toss everything together to ensure the noodles are well coated with the sauce.
  7. If you want a thicker sauce, add the cornstarch mixture and stir until the sauce thickens.
  8. Serve hot as a main dish or side dish.

Notes

Garnish with extra green onions or sesame seeds for a lovely crunch. Pair with crispy spring rolls or a fresh side salad for complete deliciousness. Store leftovers in the fridge for up to 3 days. Reheat in the microwave or on the stovetop and adjust moisture with soy sauce or water as needed.