Sizzling Sichuan Miso Noodles

Sizzling Sichuan Miso Noodles

These noodles are genuinely one of the most exciting things we've made in a long time. The sizzling oil technique is a bit of a game changer. You pour hot oil over crushed Sichuan peppercorns, garlic and ginger and it just transforms everything instantly. You get this incredible numbing, tingly heat layered with deep miso richness and perfectly chewy noodles. It's bold, it's a little bit wild, and it's honestly the kind of dinner that makes you forget whatever kind of day you've had. Make it tonight; we promise you won't regret it.

Cook: 15 min
Serves 4

Before You Start

  • Pestle and mortar
  • Heat proof bowl
  • Small saucepan
  • Whisk

Ingredients

  • 75ml vegetable oil
  • 2 tsp Sichuan peppercorns
  • 4 cloves of garlic
  • 15g ginger
  • 2 tsp chilli flakes
  • 1 tbsp tahini
  • 1 tbsp white miso paste
  • 2 tbsp dark soy sauce
  • 2 tbsp rice wine vinegar
  • 2 tbsp sugar
  • 2 tbsp sesame seeds
  • 1 lime
  • 300g rice noodles
  • 1 carrot
  • ½ red cabbage
  • 3 spring onions

Method

1

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
2

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
3

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
4

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

Tips & Variations

  • Get the oil hot enough: Trust us on this one, the oil needs to be properly hot before it hits the peppercorns and garlic. If it doesn't sizzle aggressively the moment it goes in, you won't get that incredible fragrance. A small cube of bread should turn golden in about 30 seconds.
  • Noodle choice matters: We love this with thick wheat noodles for maximum chew, but ramen or even soba work brilliantly too. Just cook them according to the pack and don't skip rinsing them in cold water so they don't clump.
  • Dial up or down the heat: Sichuan peppercorns give a unique numbing tingle rather than straight heat. If you're new to them, start with a smaller amount and build up. If you're a heat lover, Ian always throws in an extra pinch of chilli flakes at the end.

Why This Works

The sizzling oil is everything here. When you pour that hot oil over the aromatics it blooms the spices in seconds and releases flavours you just can't get any other way. The miso then brings this deep savoury backbone that ties it all together and makes the whole bowl taste like it took way longer than 15 minutes.