My Szechuan Noodles
• 2 min read min read
Table of Contents
My base recipe for Szechuan noodles (noods).
Ingredients
Almost all of these are optional, though the sugar is essential for the “warming” effect.
- ⅓ teaspoon mushroom or other MSG powder (chicken, etc.)
- Chili oil
- Lao Gan Ma Chili in Oil & Chili Crisp (I prefer the Chili in oil, though a little Chili Crisp can be nice)
- Garlic (not more than 2 cloves, finely minced)
- Dried Chili (the Chengdu dried are amazing, and totally different than Western)
- Tahini or deep sesame paste (⅓ teaspoon)
- Any amount of dried peppers to taste (use less “Danshan” type chili/fennel than usual)
- Optional: ⅓ teaspoon Chinese vinegar
- Sugar to taste (not optional)
- Chinese five spice
- 1 teaspoon Chinese soy sauce
- Salt to taste
Process
- Prep the bowl: Compose all the ingredients above into a large serving bowl.
- Cook: Boil the noods.
- Bloom: Ladle about ⅓ or ½ of a cup of the boiling noodle water over the mix in the bowl. This is the key step—it “blooms” the spices and takes the raw edge off the garlic.
- Finish: Add the noodles to the bowl and mix thoroughly.