Ingredients
Scale
- 8 oz dried noodles (egg noodles, rice noodles, or your choice)
- 2 tablespoons vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon ginger, minced
- 1 tablespoon Sichuan peppercorns (crushed)
- 2 tablespoons chili paste (adjust to taste)
- 3 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon sugar
- 1 cup snap peas, trimmed
- 1 cup bell peppers, thinly sliced (any color)
- 1 cup carrots, julienned
- 2 green onions, sliced
- 1 tablespoon sesame seeds (optional)
- Fresh cilantro, chopped (for garnish)
Instructions
- Cook the Noodles:
- Cook the noodles according to package instructions. Drain and set aside.
- Prepare the Sauce:
- In a small bowl, whisk together the soy sauce, rice vinegar, and sugar. Set aside.
- Sauté the Aromatics:
- Heat the vegetable oil in a large skillet or wok over medium heat. Add the minced garlic, ginger, and crushed Sichuan peppercorns. Sauté for 1-2 minutes until fragrant.
- Add Vegetables:
- Add the snap peas, bell peppers, and carrots to the skillet. Stir-fry for about 3-4 minutes until the vegetables are just tender but still crisp.
- Combine and Cook:
- Stir in the chili paste and cook for another 1-2 minutes. Add the cooked noodles to the skillet and pour the sauce over them. Toss everything together until the noodles are well-coated and heated through, about 2-3 minutes.
- Garnish and Serve:
- Remove from heat and garnish with sliced green onions, sesame seeds (if using), and fresh cilantro. Serve hot.
- Prep Time: 10 minutes1
- Cook Time: 15 minutes
Nutrition
- Serving Size: 4 servings
- Calories: 350 kcal
- Fat: 12g
- Carbohydrates: 50g
- Protein: 10g