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Spicy Szechuan Noodles

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Spicy Szechuan Noodles are a bold and satisfying dish featuring tender noodles tossed in a savory, spicy, and slightly tangy sauce with garlic, ginger, and chili crisp. Ready in under 30 minutes, this easy meal delivers takeout-style flavor at home.

Ingredients

  • 12 ounces noodles (lo mein, wheat noodles, or spaghetti)
  • 1 tablespoon vegetable oil
  • 3 green onions, sliced
  • 1 tablespoon sesame seeds (optional)
  • 3 tablespoons soy sauce
  • 2 tablespoons chili crisp or chili oil
  • 1 tablespoon rice vinegar
  • 1 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1 tablespoon brown sugar
  • 4 cloves garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1/2 teaspoon crushed red pepper flakes
  • 1 tablespoon water

Instructions

  1. Cook the noodles according to package instructions until tender.
  2. Reserve 1/4 cup of the noodle cooking water, then drain the noodles.
  3. In a small bowl, whisk together the soy sauce, chili crisp, rice vinegar, hoisin sauce, sesame oil, brown sugar, garlic, ginger, red pepper flakes, and water.
  4. Heat the vegetable oil in a large skillet or wok over medium heat.
  5. Add the sauce mixture and cook for 1–2 minutes until fragrant.
  6. Add the cooked noodles and toss well to coat evenly.
  7. If needed, add a little reserved noodle water to loosen the sauce.
  8. Continue tossing for 1–2 minutes until the noodles are heated through.
  9. Remove from the heat.
  10. Garnish with green onions and sesame seeds.
  11. Serve immediately.

Notes

  • Adjust the heat level by increasing or decreasing the chili crisp and red pepper flakes.
  • Add chicken, beef, shrimp, pork, or tofu for extra protein.
  • Broccoli, carrots, mushrooms, bok choy, and snap peas make excellent vegetable additions.
  • Use gluten-free noodles and tamari for a gluten-free version.
  • Serve hot or chilled as a spicy noodle salad.
  • Store leftovers in the refrigerator for up to 4 days.

Nutrition

Find it online: https://thefamilycooking.com/spicy-szechuan-noodles/