spicy noodles

Ingredients

• 200g Dried Noodles (e.g., thick wheat noodles)
• 2 tbsp Sichuan Chili Oil
• 2 tbsp Soy Sauce
• 1 tbsp Rice Vinegar
• 1 tbsp Sugar
• 1 clove Garlic, minced
• 1 inch Ginger, grated
• 1/2 cup Vegetable Broth
• 2 Green Onions, chopped
• 1/2 cup Bean Sprouts
• 1 tbsp Sesame Seeds

Instructions

1. Bring a large pot of water to a boil. Cook noodles according to package directions.
2. While noodles are cooking, prepare the sauce: In a small bowl, whisk together soy sauce, rice vinegar, and sugar.
3. In a wok or large skillet, heat 1 tbsp of Sichuan chili oil over medium heat.
4. Add minced garlic and grated ginger. Sauté for 30 seconds until fragrant.
5. Add the cooked noodles to the wok. Pour in the sauce and vegetable broth.
6. Toss to coat noodles evenly.
7. Add remaining Sichuan chili oil and bean sprouts. Toss again.
8. Serve immediately, garnished with chopped green onions and sesame seeds.

Notes

• For extra spice, add more Sichuan chili oil to your preference.
• If using fresh bean sprouts, blanch them in boiling water for 1 minute before adding to the wok.
• Store leftover noodles in an airtight container in the refrigerator for up to 3 days. Reheat gently in a pan with a little extra oil.
• A mortar and pestle can be used to crush Sichuan peppercorns for a more authentic flavor (add 1/2 tsp to the sauce).