Quick Sichuan Noodles for Weeknight Dinners

Ingredients

• 8 ounces of wheat noodles
• 2 tablespoons of vegetable oil
• 3 cloves of garlic, minced
• 1 tablespoon of ginger, minced
• 1/4 cup of Sichuan peppercorns
• 1/4 cup of soy sauce
• 2 tablespoons of chili oil
• 1 tablespoon of rice vinegar
• 1 tablespoon of sesame oil
• 1/2 cup of green onions, chopped
• 1/4 cup of roasted peanuts, crushed
• 1/2 cup of bok choy, chopped
• 1 tablespoon of sugar
• Red pepper flakes to taste

Instructions

1. Bring a large pot of salted water to a boil and cook the wheat noodles according to package instructions, usually about 4-6 minutes. Drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium heat, then add the minced garlic and ginger, stirring for about 1 minute until fragrant.
3. Add the Sichuan peppercorns to the skillet, continuing to stir for another 1-2 minutes to release their flavor, but be careful not to burn them.
4. Pour in the soy sauce, chili oil, rice vinegar, sesame oil, and sugar, stirring well to combine all the ingredients into a flavorful sauce.
5. Add the cooked noodles to the skillet, tossing them in the sauce until they are evenly coated, about 2-3 minutes.
6. Fold in the chopped bok choy and green onions, cooking until the bok choy is wilted, about 2 minutes.
7. Serve the noodles in bowls, topped with crushed roasted peanuts and a sprinkle of red pepper flakes for added heat.