
Sizzling Sichuan Miso Noodles
- Super simple
- 0:15 m
- 16 ingredients
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: 4
Ingredients
For the Sizzling Sichuan Oil
- 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
For the Noodles
- 300g rice noodles
- 1 carrot
- ½ red cabbage
- 3 spring onions
Before you start
Small Saucepan | Grater | Pestle and Mortar
Step 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
Ingredients
- 4 cloves of garlic
- 15g ginger
- 1 carrot
- ½ red cabbage
- 3 spring onions
Step 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
Ingredients
- 2 tsp Sichuan peppercorns
- 2 tsp chilli flakes
Step 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
Ingredients
- 75ml vegetable oil
- 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
Step 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
Ingredients
- 300g rice noodles