My Szechuan Noodles
Published: • Read time: 2 min read min
Table of Contents
My base recipe for Szechuan noodles (noods)
Ingredients
Almost all of these are optional.
- ⅓ teaspoon mushroom or other MSG powder (chicken, etc.)
- Chili oil
- Lao Ga Man Chili in Oil & Chili Crisp (I prefer the Chili in oil, tho a little Chili Crisp can be nice)
- Garlic (not more than 2 cloves)
- Dried Chili (the Chengdu dried are amazing, and totally different than Western)
- Tahini (⅓ teaspoon) (you can also use standard deeper sesame paste here)
- Any amount of dried peppers to taste (but use less “Danshan” type chili/fennel than usual)
- Optional ⅓ teaspoon Chinese vinegar
- Sugar to taste (it should be warming, and sugar is not optional)
- Chinese five spice
- 1 teaspoon Chinese soy sauce
- Salt to taste
Process
- Compose the components above into a bowl
- Cook the noods
- Ladle about ⅓ or ½ of a cup of the noodle cooking water over the mix to cook the raw (garlic mostly)
- Mix