Description

This quick and flavorful Szechuan Noodles recipe combines spicy, tangy, and savory elements for a deliciously satisfying meal. Featuring garlic, ginger, chili flakes, and Sambal Olek, the noodles are coated in a vibrant sauce that delivers authentic Szechuan heat and aroma in just 20 minutes.

Ingredients

Scale

Noodles and Sauce

4 ounces Chinese noodles (flat wide noodles recommended)
¼ inch fresh ginger, finely chopped
3 cloves garlic, minced
½ teaspoon chili flakes
2 tablespoons soy sauce
2 tablespoons rice vinegar
3 tablespoons vegetable oil
2 teaspoons brown sugar
2 tablespoons Sambal Olek
1 red chili pepper, finely chopped
Salt and pepper to taste

Garnish

2 green onions, sliced
1 tablespoon sesame seeds (optional)

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Instructions

Cook Noodles: Prepare the Chinese noodles according to package instructions until just tender. Drain and set aside to prevent overcooking and ensure the perfect texture.
Heat Oil and Cook Aromatics: In a large pan or wok, heat the vegetable oil over medium heat. Add the sliced green onions, stirring briefly to infuse the oil.
Sauté Ginger, Garlic, and Chili: Add the minced garlic, chopped ginger, and finely chopped red chili pepper to the pan. Sauté until fragrant but avoid browning to keep flavors fresh and vibrant.
Add Sauce Ingredients: Stir in chili flakes, soy sauce, rice vinegar, Sambal Olek, and brown sugar. Mix well until the sauce is smooth and starts bubbling, blending all flavors together.
Toss Noodles in Sauce: Add the cooked noodles into the pan, tossing them thoroughly in the spicy sauce to ensure even coating and flavor distribution.
Season and Garnish: Season the noodles with salt and pepper to taste. Transfer to serving plates and garnish with optional sesame seeds for a nutty crunch and extra visual appeal. Serve immediately for best taste.

Notes

You can adjust the spice level by varying the amount of chili flakes and Sambal Olek.
Flat wide noodles work best for this recipe, but you can substitute with other Chinese-style noodles like lo mein or chow mein noodles.
For a nuttier flavor, toast the sesame seeds lightly before garnishing.
Vegetable oil is preferred to keep the sauce neutral; you can use peanut oil for extra aroma.
This dish is best enjoyed fresh but can be reheated gently on the stovetop.