Quick Sichuan-Style Noodles for Weeknight Dinner

Ingredients

• 8 oz. dried Chinese egg noodles
• 2 tbsp vegetable oil
• 2 cloves garlic, minced
• 1 inch ginger, grated
• 1 red bell pepper, sliced
• 1 cup snap peas, trimmed
• 2 tbsp soy sauce
• 1 tbsp Sichuan chili paste
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 2 green onions, sliced
• 1 tbsp toasted sesame seeds
• Salt to taste
• Fresh cilantro for garnish (optional)

Instructions

1. Cook the dried Chinese egg noodles according to package instructions, then drain and set aside.
2. In a large skillet or wok, heat the vegetable oil over medium-high heat until shimmering, then add minced garlic and grated ginger, sautéing for about 30 seconds until fragrant.
3. Add the sliced red bell pepper and snap peas to the skillet, cooking for 2-3 minutes until they are tender-crisp.
4. Stir in the cooked noodles, followed by soy sauce, Sichuan chili paste, rice vinegar, and sesame oil, tossing everything together until well combined and heated through.
5. Taste the noodles and add salt if needed, then sprinkle sliced green onions and toasted sesame seeds over the top.
6. Serve the Sichuan-style noodles hot, garnished with fresh cilantro if desired.