Sichuan

Sichuan Chili Crisp Noodles

Name: Sichuan Chili Crisp Noodles
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Cuisine: Sichuan
Ingredients: 200 g fresh wheat noodles; 3 tbsp Sichuan chili crisp; 1 tbsp dark soy sauce; 1 tsp Chinkiang black vinegar; 1 tsp sugar; 2 scallions, sliced; 1 tbsp toasted sesame seeds; 1 tsp Sichuan peppercorns, toasted and ground

Numbing, crackling, addictive 10-minute noodles built around a spoon of chili crisp.

15min total

2servings

Easydifficulty

🔥 6/10Hot

Ingredients

200 g fresh wheat noodles
3 tbsp Sichuan chili crisp
1 tbsp dark soy sauce
1 tsp Chinkiang black vinegar
1 tsp sugar
2 scallions, sliced
1 tbsp toasted sesame seeds
1 tsp Sichuan peppercorns, toasted and ground

Method

0 of 5 steps

Cook noodles in salted water until just al dente.
While they cook, stir together chili crisp, soy, vinegar, sugar in a wide bowl.
Drain noodles (keep 2 tbsp pasta water), add to the bowl, toss vigorously.
If too thick, splash in the reserved water.
Top with scallions, sesame, ground Sichuan peppercorns.

Numbing, crackling, addictive 10-minute noodles built around a spoon of chili crisp.

This recipe is part of the Spicery Kitchen tested-recipe library. Ingredients, heat scoring and flavor notes are filled in below. Adjust pepper amounts to your tolerance.

Flavor profile

Numbing málà, garlicky, crackling, savory

Heat perception varies by person. Adjust pepper amounts to your tolerance — fat (dairy, coconut), acid (lime, vinegar) and sweetness all balance perceived heat.

Sichuan Chili Crisp Noodles

Ingredients

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