Sichuan-Style Spicy Tossed Noodles recipe - ingredients, nutrition and when to eat it
These Sichuan-style noodles are tossed with chili oil, vinegar, and the fragrance of Sichuan peppercorns, then served chilled.
These Sichuan-style noodles are tossed with chili oil, vinegar, and the fragrance of Sichuan peppercorns, then served chilled. They’re spicy and tangy, with Sichuan peppercorns adding their signature tingling aroma. They’re a great fit for lunch on a hot day or a simple dinner.
Chinese · 20 minutes to cook
Tips: Grind the Sichuan peppercorns finely before adding them so their aroma spreads evenly through the noodles.
Tips: Drain the noodles well so the sauce doesn’t get watery.
Tips: Adjust the heat with the amount of chili oil, and add the black vinegar a little at a time to suit your taste.
Lifestyle content that helps with self-understanding and emotional steadiness. When you need a professional diagnosis or advice, pairing it with a medical, legal, or financial expert gives you even more support.
Ingredients (1 serving)
- Chinese-style noodles — 180 g
- Chili oil — 1 Tbsp
- Chinese black vinegar — 1 Tbsp
- Soy sauce — 1 tsp
- Sichuan peppercorns — 0.5 tsp
- Sugar — 0.5 tsp
- Garlic — 1 clove
- Cucumber — 0.3 pc
- Sesame seeds — 1 tsp