Sichuan-Style Spicy Dry Tossed Noodles

A quick and fragrant bowl of dry tossed noodles, featuring a spicy chili oil base and a crunch of fresh aromatics for a satisfying, simple meal.

Ingredients

• 200 g wheat noodles
• 1 tbsp lard
• 2 tbsp soy sauce
• 1 tbsp Sichuan chili oil
• 1 stalk green onion
• 1 clove garlic
• 1 egg
• 1 pinch salt
• 1 pinch chicken essence
• 2 tbsp crushed peanuts

Instructions

1. 1Prep the aromatics

   

   Take fresh green onions and carefully chop them into small, uniform pieces using a cleaver on a wooden cutting board. These will serve as the aromatic garnish for the noodles.

   Tip: Keep your fingers tucked while using the cleaver to maintain safety and consistency in your cuts.
2. 2Mince the garlic

   

   Place the garlic clove on your cutting board. Using a sharp knife or cleaver, finely mince the garlic into small, uniform pieces so it integrates seamlessly with the sauce.

   Tip: For easier mincing, crush the garlic clove gently with the side of your knife before chopping.
3. 3Fry the egg

   

   Heat a small amount of oil in a wok over medium-high heat. Carefully crack an egg into the pan and fry until the whites are set and the yolk is cooked to your preference.

   Tip: Keep the heat moderate to ensure the edges of the egg get crispy without burning the yolk.
4. 4Cook the noodles

   

   Bring a large pot of water to a rolling boil and add your noodles. Cook according to the package directions, adding a splash of cold water if the boil becomes too vigorous, which helps ensure an even, al dente texture.

   Tip: Adding cold water is an old technique to prevent noodles from becoming overcooked or gummy.
5. 5Plating the noodles

   

   Once the noodles are cooked to al dente, carefully remove them from the boiling water using tongs or a strainer. Transfer the hot noodles directly onto a serving plate.

   Tip: Drain the noodles well to prevent them from making the sauce on your plate too watery.
6. 6Create the flavor base

   

   Place a generous dollop of rendered lard and the savory soy sauce mixture directly onto the bed of hot, freshly drained noodles to build the primary flavor foundation.

   Tip: The residual heat from the noodles will help melt the lard and distribute the soy sauce evenly as you toss them.
7. 7Add chili oil

   

   Drizzle a generous spoonful of spicy red chili oil directly onto the noodles. This adds the signature heat and vibrant red color to the dish.

   Tip: Adjust the amount of chili oil based on your personal heat preference.
8. 8Season the noodles

   

   Sprinkle a pinch of salt and a small amount of chicken essence over the noodles to enhance the savory flavor profile of the dish.

   Tip: Chicken essence adds a depth of umami that elevates simple noodles.
9. 9Garnish the dish

   

   Scatter the previously chopped green onions over the seasoned noodles to add a fresh, crunchy texture and a bright flavor note.

   Tip: Add the green onions right before serving to ensure they stay crisp.
10. 10Toss and serve

    

    Using a pair of chopsticks, thoroughly toss the noodles and seasonings together until every strand is evenly coated with the chili oil and spices.

    Tip: Mix gently to avoid breaking the noodles, ensuring a beautiful presentation.

Storage Instructions

Burn It Off

Frequently Asked Questions