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Szechuan cuisine, originating from the southwestern province of Sichuan in China, is renowned for its bold flavors, fragrant spices, and vibrant dishes. This culinary tradition is a harmonious blend of heat and flavor, characterized by the liberal use of garlic, ginger, and the uniquely numbing Szechuan peppercorns. Among the myriad of Szechuan dishes, Fiery Szechuan Noodles stand out as a popular choice. This dish encapsulates the essence of Szechuan cooking, showcasing a spicy yet satisfying combination of flavors that appeals to spice lovers and food enthusiasts alike.

Spicy Szechuan Noodles

Discover the vibrant flavors of Szechuan cuisine with this easy recipe for Fiery Szechuan Noodles. Perfect for busy weeknights, this dish combines fresh egg or ramen noodles with colorful vegetables, aromatic spices, and the unique zest of Szechuan peppercorns. Whether you're a spice lover or just looking for a healthy dinner option, these noodles deliver a perfect balance of heat and flavor. Follow our detailed instructions to create a delicious meal that will impress family and friends. Enjoy the authentic taste of Szechuan cooking right at home!
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Ingredients
  

8 oz fresh egg noodles or ramen noodles

2 tablespoons Szechuan peppercorns

2 tablespoons vegetable oil

3 cloves garlic, minced

1-inch piece ginger, minced

1 cup bell peppers (red and green), julienned

1 cup snap peas or snow peas

1 cup carrots, julienned

4 green onions, sliced (white and green parts separated)

3 tablespoons soy sauce

2 tablespoons dark soy sauce

1 tablespoon rice vinegar

2 tablespoons chili oil (adjust to taste)

1 tablespoon sesame oil

1 tablespoon sugar

1 teaspoon ground black pepper

Fresh cilantro for garnish (optional)

Instructions
 

Cook the Noodles: Bring a large pot of salted water to a boil. Add the noodles and cook according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process. Set aside.

    Prepare the Szechuan Sauce: In a small bowl, mix together the soy sauce, dark soy sauce, rice vinegar, chili oil, sesame oil, sugar, and black pepper. Stir until the sugar is dissolved and set aside.

      Toast the Peppercorns: In a large skillet or wok, heat the vegetable oil over medium heat. Add the Szechuan peppercorns and toss them for about 1-2 minutes until fragrant. Remove and discard peppercorns after toasting.

        Sauté Aromatics: With the flavored oil still in the skillet, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant, being careful not to burn.

          Cook the Vegetables: Add the julienned bell peppers, snap peas, and carrots to the skillet. Stir-fry for about 3-4 minutes until the vegetables are tender-crisp.

            Combine Noodles and Sauce: Add the cooked noodles to the skillet along with the prepared Szechuan sauce and the white parts of the green onions. Toss everything together until the noodles are well coated and heated through, about 2-3 minutes.

              Finish and Serve: Remove from heat and transfer the noodles to serving dishes. Top with the remaining green onions and fresh cilantro, if desired. Serve hot and enjoy the spicy goodness!

                Prep Time: 15 min | Total Time: 30 min | Servings: 4