Go Back
To make your Spicy Szechuan Noodles, you need simple, vibrant ingredients. Here’s what you’ll need: - 8 oz. Szechuan noodles (or your favorite noodle type) - 2 tablespoons vegetable oil - 4 cloves garlic, minced - 1 tablespoon ginger, grated - 1 red bell pepper, thinly sliced - 1 cup snap peas - 2 green onions, chopped - 1 carrot, julienned - 2 tablespoons soy sauce - 1 tablespoon chili garlic sauce - 1 teaspoon Szechuan peppercorns, crushed - 1 tablespoon sesame oil - Salt and pepper to taste - Toasted sesame seeds and fresh cilantro for garnish Feel free to mix things up and use other tasty ingredients. Here are some options: - Broccoli or bok choy for extra greens - Bell peppers of different colors for visual appeal - Peanuts or cashews for crunch - A dash of lime juice for brightness Szechuan cooking shines with bold flavors. To get the best ingredients: - Visit Asian grocery stores for fresh noodles and spices. - Look for Szechuan peppercorns, as they give that numbing spice. - Choose high-quality soy sauce for depth of flavor. - Fresh vegetables should be crisp and colorful for the best taste. When you have the right ingredients, you elevate your dish to new heights! Start by boiling a big pot of salted water. Once it bubbles, add 8 oz. of Szechuan noodles. Cook them as per the package guide until they are al dente. After that, drain them and rinse under cold water. This stops the cooking process and keeps them firm. Set the noodles aside for later. In a small bowl, mix 2 tablespoons of soy sauce, 1 tablespoon of chili garlic sauce, and 1 tablespoon of sesame oil. Whisk these together until they blend well. This sauce will give your noodles that spicy kick. Set it aside to use later. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add 4 cloves of minced garlic and 1 tablespoon of grated ginger. Sauté them for 30 seconds until you smell the great aroma. Next, toss in 1 sliced red bell pepper, 1 cup of snap peas, and 1 julienned carrot. Stir-fry these for about 3-4 minutes. You want them tender but still crisp. Now, add the cooked noodles to the skillet. Pour your prepared sauce over the noodles and vegetables. Also, add 1 teaspoon of crushed Szechuan peppercorns. Toss everything together until the noodles are well coated and heated through. Stir in 2 chopped green onions and taste. Add salt and pepper as needed. Let everything cook for another minute. This helps the flavors mix well. Serve your spicy Szechuan noodles in bowls. Garnish with toasted sesame seeds and fresh cilantro for a lovely finish. To make your dish just right, taste as you go. If you love heat, add more chili garlic sauce. Start with a teaspoon, then adjust based on your taste. For less heat, reduce the chili garlic sauce. You can also swap the Szechuan peppercorns for sweet bell peppers. This keeps the flavor without the spice. Garnishes can make a dish pop. Try adding toasted sesame seeds for crunch. Fresh cilantro adds a bright, herbal note. You can also sprinkle some extra chili flakes for those who want more spice. A squeeze of lime juice adds a zesty twist too. These little touches enhance the flavors and make the dish look great. Avoid overcooking your noodles. They should be al dente. Rinse them in cold water to stop cooking. This keeps them firm. Don’t skip the garlic and ginger. They add depth to your sauce. Lastly, don’t forget to taste and adjust. Every ingredient matters. {{image_2}} You can make this dish even more colorful and healthy. Adding extra vegetables boosts nutrition and flavor. Here are some great choices: - Broccoli florets - Baby corn - Zucchini, thinly sliced - Mushrooms, chopped These veggies cook quickly and add crunch. Toss them into the skillet with the other vegetables. Cook until they are tender-crisp, just like the red bell pepper and snap peas. Want to turn your noodles into a filling meal? Adding protein is a great idea. Here are some easy options: - Chicken, sliced or cubed - Shrimp, peeled and deveined - Tofu, cubed and pan-fried Cook the protein in the skillet first. Remove it, and then add your vegetables. Mix them back in before serving to keep all the flavors together. If you need a gluten-free meal, you can still enjoy these spicy noodles. Here’s how to adapt the recipe: - Use gluten-free Szechuan noodles or rice noodles. - Choose tamari instead of soy sauce for a gluten-free option. These swaps ensure everyone can savor the dish without worry. Just follow the same cooking steps for a delightful meal. Store leftover Szechuan noodles in an airtight container. Let them cool first. This keeps them fresh. Place them in the fridge within two hours of cooking. They stay good for up to three days. If you see any signs of spoilage, throw them out. Trust your senses! To reheat your Szechuan noodles, use a skillet. Heat it over medium heat. Add a splash of water or oil to keep them moist. Stir occasionally until hot. This method helps keep the noodles tasty. You can also use a microwave. Place the noodles in a bowl, cover with a damp paper towel, and heat for 1-2 minutes. Check that they are hot all the way through. You can freeze Szechuan noodles for later. Store them in a freezer-safe container. Make sure to leave some space for expansion. Freeze them for up to three months. To thaw, move them to the fridge overnight. When ready to eat, reheat them in a skillet or microwave. Just remember, freezing may change their texture a bit. Enjoy your meal! The best noodles for Szechuan noodles are Szechuan noodles. They have a great texture. You can also use egg noodles or wheat noodles. Rice noodles work too, but they change the taste. Just choose a noodle you like. Cook them according to the package, and you’re set. Yes, you can easily make this dish vegan or vegetarian. Just replace the regular soy sauce with a vegan option. Use vegetable oil instead of any animal fat. All the veggies in this recipe are already plant-based. You can add tofu for protein if you want. It will taste great! To make the sauce milder, reduce the chili garlic sauce. You can start with just half a tablespoon. Taste as you go to find the right level. Adding a bit of sugar can balance the heat, too. Another option is to add more soy sauce to tone it down. In this blog post, I outlined how to make Spicy Szechuan Noodles. You learned about key and optional ingredients, plus how to source authentic ones. I shared step-by-step cooking instructions and helpful tips to adjust spice levels. You can customize the dish with various proteins or veggies. Don't forget the storage options for leftovers and how to reheat them well. Now, you can enjoy this bold dish at home. Dive in and make it your own!

Spicy Szechuan Noodles Takeout Fakeout

Craving bold flavors? Try these Spicy Szechuan Noodles - the ultimate takeout fakeout! In just 25 minutes, whip up a delicious dish packed with fresh veggies and a fiery sauce that's sure to impress. Perfect for a quick weeknight dinner or to wow your guests! Dive into the full recipe for step-by-step instructions and garnish tips that will make your noodles shine. Click through to explore these mouthwatering flavors!
Print Recipe Pin Recipe

Ingredients
  

8 oz. Szechuan noodles (or your favorite noodle type)

2 tablespoons vegetable oil

4 cloves garlic, minced

1 tablespoon ginger, grated

1 red bell pepper, thinly sliced

1 cup snap peas

2 green onions, chopped

1 carrot, julienned

2 tablespoons soy sauce

1 tablespoon chili garlic sauce

1 teaspoon Szechuan peppercorns, crushed

1 tablespoon sesame oil

Salt and pepper to taste

Toasted sesame seeds and fresh cilantro for garnish

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a boil. Add the Szechuan noodles and cook according to the package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Sauce: In a small bowl, whisk together the soy sauce, chili garlic sauce, and sesame oil. Set aside.

      Sauté the Aromatics: Heat vegetable oil in a large skillet or wok over medium-high heat. Add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.

        Add Veggies: Add the sliced red bell pepper, snap peas, and julienned carrot. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

          Combine Ingredients: Add the cooked noodles into the skillet with the sautéed vegetables. Pour the prepared sauce over the noodle mixture along with the crushed Szechuan peppercorns. Toss everything together until well coated and heated through, ensuring the noodles are combined with the sauce and veggies evenly.

            Final Touches: Stir in the chopped green onions and season with salt and pepper to taste. Cook for another minute or so, allowing the flavors to meld.

              Serve and Garnish: Divide the spicy Szechuan noodles among serving bowls. Garnish with toasted sesame seeds and freshly chopped cilantro for a vibrant finish.

                Prep Time: 15 mins | Total Time: 25 mins | Servings: 4

                  - Presentation Tips: Serve the noodles in deep bowls, topped with a sprinkle of sesame seeds and cilantro. You can add extra chili flakes for those who enjoy more spice!