Best Homemade Sichuan Noodles with Sauce

Ingredients

• 200g fresh egg noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 2 tablespoons Sichuan peppercorns
• 3 tablespoons soy sauce
• 2 tablespoons Chinese black vinegar
• 1 tablespoon chili oil
• 1 tablespoon sesame paste
• 1 tablespoon sugar
• 2 green onions, finely chopped
• 1/4 cup chopped cilantro
• Salt to taste
• Crushed peanuts for garnish

Instructions

1. Cook the fresh egg noodles according to the package instructions, then drain and rinse under cold water to stop the cooking process.
2. In a large skillet, heat the vegetable oil over medium heat, then add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
3. Add the Sichuan peppercorns to the skillet, toasting them lightly for about 30 seconds to enhance their flavor.
4. In a bowl, whisk together the soy sauce, Chinese black vinegar, chili oil, sesame paste, and sugar until well combined.
5. Pour the sauce mixture into the skillet, stirring to combine with the garlic, ginger, and peppercorns, and allow it to simmer for 2-3 minutes.
6. Toss the cooked noodles into the skillet, mixing them thoroughly with the sauce until evenly coated and heated through.
7. Season with salt to taste, then remove from heat and stir in the chopped green onions and cilantro for freshness.
8. Serve hot, garnished with crushed peanuts for an added crunch.