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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