Noodles tossed with ginger, scallions, and Szechuan peppercorns deliver bold spice and aromatic flair in every bite.
# Components:
→ Noodles
01 - 350 grams wheat noodles (e.g., lo mein or udon style)
→ Sauce and Aromatics
02 - 3 tablespoons vegetable oil
03 - 2 tablespoons fresh ginger, finely minced
04 - 6 scallions, thinly sliced, white and green parts separated
05 - 3 garlic cloves, minced
06 - 2 teaspoons Szechuan peppercorns, lightly crushed
07 - 1-2 red chili peppers, finely chopped (adjust to spice preference)
08 - 2 tablespoons light soy sauce
09 - 1 tablespoon dark soy sauce
10 - 1 tablespoon rice vinegar
11 - 1.5 teaspoons sugar
12 - 1 teaspoon toasted sesame oil
→ Garnish
13 - 1 tablespoon toasted sesame seeds
14 - Extra sliced scallion greens
15 - Optional: fresh cilantro leaves
# Directions:
01 - Prepare the noodles according to package instructions until they reach an al dente texture. Drain them thoroughly, rinse briefly under cool water, and set aside.
02 - In a large skillet or wok, heat the vegetable oil over medium heat. Add the Szechuan peppercorns and allow them to sizzle for approximately 30 seconds until their aroma is released.
03 - Introduce the minced ginger, garlic, the white parts of the scallions, and chopped chili peppers to the skillet. Stir-fry for 1 to 2 minutes until fragrant, ensuring they do not brown.
04 - Pour in both light and dark soy sauces, rice vinegar, sugar, and toasted sesame oil. Stir comprehensively to integrate all components and bring the mixture to a gentle simmer.
05 - Add the drained noodles to the skillet, tossing them vigorously to ensure they are evenly coated with the sauce and aromatics. Continue to stir-fry for 1 to 2 minutes until the noodles are heated through.
06 - Remove the skillet from the heat. Sprinkle with toasted sesame seeds, the reserved scallion greens, and optional fresh cilantro leaves. Serve immediately.
