Quick Sichuan Noodles Recipe for Weeknight Meals

Ingredients

• 8 oz dried wheat noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon ginger, minced
• 1 tablespoon Sichuan peppercorns, toasted and crushed
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon chili oil
• 1 tablespoon sesame paste
• 1 cup bok choy, chopped
• 1 carrot, julienned
• 2 green onions, sliced
• 1 tablespoon sesame seeds for garnish
• Fresh cilantro for garnish (optional)

Instructions

1. Bring a large pot of salted water to a boil, then add the dried wheat noodles and cook according to package instructions, typically about 5-7 minutes. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
3. Stir in the toasted Sichuan peppercorns and cook for an additional 30 seconds to release their flavor.
4. Add the soy sauce, rice vinegar, chili oil, and sesame paste to the skillet, mixing well to combine into a sauce.
5. Toss in the chopped bok choy and julienned carrot, cooking for about 2-3 minutes until the vegetables are tender yet crisp.
6. Finally, add the cooked noodles to the skillet, tossing everything together to ensure the noodles are well coated in the sauce and heated through, about 2 minutes.
7. Serve the noodles hot, garnished with sliced green onions, sesame seeds, and fresh cilantro if desired.