Sizzling Sichuan Miso Noodles
Ready for a quick 15 minute dinner? These spicy sichuan noodles are super simple and ready in a flash. Hailing from China’s Sichuan province which is renowned for its hot and spicy cuisine we've gone all in with these noddles even adding a numbing chilli oil for that extra whack of heat. Perfect for a light summer stir-fry that’s bursting with flavour check out the recipe below!
Serves
Ingredients
For the Sizzling Sichuan Oil
<item-todo-done>75ml vegetable oil<item-todo-done><item-todo-done>2 tsp Sichuan peppercorns<item-todo-done><item-todo-done>4 cloves of garlic<item-todo-done><item-todo-done>15g ginger<item-todo-done><item-todo-done>2 tsp chilli flakes<item-todo-done><item-todo-done>1 tbsp tahini<item-todo-done><item-todo-done>1 tbsp white miso paste<item-todo-done><item-todo-done>2 tbsp dark soy sauce<item-todo-done><item-todo-done>2 tbsp rice wine vinegar<item-todo-done><item-todo-done>2 tbsp sugar<item-todo-done><item-todo-done>2 tbsp sesame seeds<item-todo-done><item-todo-done>1 lime<item-todo-done>
For the Noodles
<item-todo-done>300g rice noodles<item-todo-done><item-todo-done>1 carrot<item-todo-done><item-todo-done>½ red cabbage<item-todo-done><item-todo-done>3 spring onions<item-todo-done>
Before you start
Small Saucepan | Grater | Pestle and Mortar
Prepare the veg
- Peel and mince the garlic and ginger
- Peel and coarsely grate the carrot
- Finely shred the cabbage
- Thinly slice the spring onion
Prepare the aromatics
- Lightly crush the peppercorns in a pestle and mortar and transfer to a heat proof bowl
- Add the garlic, ginger and chilli flakes
Make the sizzling oil
- Heat the vegetable oil in a small saucepan over a medium heat to about 170C or when the end of a wooden spoon sizzles when dipped in the oil
- Pour the hot oil over the aromatics, careful as it will bubble up
- Whisk in the soy sauce, miso paste, tahini, rice wine vinegar, sugar and sesame seeds and mix until smooth and combined
- Squeeze in the juice of half the lime
Cook the noodles
- Cook the noodles in salted water according to packet instructions
- Drain and mix with the carrot, cabbage and sichuan oil to coat
- Divide the noodles between bowls and garnish with the spring onion
- Cut the other lime half into wedges to serve