Chinese Take Out Spicy Szechuan Noodles
Satisfy your cravings for bold, fiery flavors with these Chinese Take-Out Spicy Szechuan Noodles, a quick and easy dish brimming with vibrant vegetables and a signature spicy kick. This flavorful recipe combines tender, saucy wheat noodles with stir-fried carrots, bell peppers, and baby spinach, all coated in an irresistible sauce made with soy sauce, hoisin, chili garlic paste, and aromatic Szechuan peppercorns. Ready in just 25 minutes, these noodles are a perfect balance of heat, tanginess, and umami, making them a weeknight favorite for spice lovers. Topped with crushed peanuts and fresh cilantro for an optional crunch and herbaceous lift, this dish can easily be customized and served as a standalone meal or paired with your favorite Chinese-inspired appetizers. A must-try for fans of Szechuan cuisine!
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Recipe Information
Ingredients
- 300 grams dry wheat noodles (or spaghetti)
- 2 tablespoons vegetable oil
- 4 garlic cloves, minced
- 1 tablespoon fresh ginger, minced
- 4 green onions, chopped
- 1 teaspoon red chili flakes
- 1 teaspoon Szechuan peppercorns, toasted and ground
- 3 tablespoons soy sauce
- 2 tablespoons dark soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1 tablespoon sambal oelek or chili garlic sauce
- 1 teaspoon sugar
- 1 cup julienned carrots
- 1 bell pepper, thinly sliced
- 2 cups baby spinach
- 2 tablespoons crushed peanuts (optional)
- 2 tablespoons cilantro leaves (optional)
Instructions
Cook the noodles according to the package instructions. Drain and rinse them under cold water, then toss with a teaspoon of sesame oil to prevent sticking. Set aside.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic, ginger, and the white parts of the green onions. Stir-fry for 1 minute until fragrant.
Sprinkle in the red chili flakes and ground Szechuan peppercorns, cooking for another 30 seconds to bloom the spices.
Add the julienned carrots and bell pepper slices to the pan. Stir-fry for 3-4 minutes until they start to soften.
In a small bowl, whisk together the soy sauce, dark soy sauce, rice vinegar, hoisin sauce, sambal oelek, and sugar.
Pour the sauce into the skillet, stirring well to combine with the vegetables. Let simmer for 1-2 minutes until slightly thickened.
Toss in the cooked noodles and baby spinach, mixing thoroughly to coat the noodles evenly in the sauce and to wilt the spinach.
Cook for another 2 minutes, stirring constantly, until everything is heated through.
Garnish with the green parts of the green onions, crushed peanuts, and cilantro leaves, if desired.
Serve immediately and enjoy your spicy Szechuan noodles!
Nutrition Facts
Calories |
1998 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 54.8 g | 70% | |
| Saturated Fat | 8.1 g | 40% | |
| Polyunsaturated Fat | 23.2 g | ||
| Cholesterol | 1 mg | 0% | |
| Sodium | 4885 mg | 212% | |
| Total Carbohydrate | 321.2 g | 117% | |
| Dietary Fiber | 34.2 g | 122% | |
| Total Sugars | 48.1 g | ||
| Protein | 63.5 g | 127% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 570 mg | 44% | |
| Iron | 17.0 mg | 94% | |
| Potassium | 3312 mg | 70% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
