Szechuan Noodles with Spicy Veggie Sauce
Turn up the heat with these bold and flavorful Szechuan Noodles with Spicy Veggie Sauce—a vibrant, plant-based dish that's perfect for spice lovers! This recipe features tender wheat noodles coated in a savory, chili-infused sauce made with soy sauce, doubanjiang (chili bean paste), and a touch of sesame oil for rich depth. Stir-fried vegetables like crisp broccoli, bell peppers, and carrots add a satisfying crunch, while aromatic garlic, ginger, and crushed Szechuan peppercorns deliver an irresistible punch of heat and fragrance. Ready in just 35 minutes, this quick and easy noodle dish is topped with toasted sesame seeds and fresh cilantro for the perfect finishing touch. A must-try for fans of authentic Chinese cuisine, this restaurant-quality meal brings Big Flavor right to your table!
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Recipe Information
Ingredients
- 400 g dried wheat noodles or spaghetti
- 2 tbsp vegetable oil
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 1 tsp red chili flakes
- 4 scallions, chopped
- 1 red bell pepper, thinly sliced
- 200 g broccoli florets
- 1 carrot, julienned
- 3 tbsp soy sauce
- 1 tbsp dark soy sauce
- 1 tbsp rice vinegar
- 1 tsp Szechuan peppercorns, crushed
- 2 tbsp chili bean paste (doubanjiang)
- 1 tsp sesame oil
- 1 tbsp cornstarch
- 120 ml water
- 1 tbsp toasted sesame seeds
- 2 tbsp fresh cilantro leaves, chopped
Instructions
Cook the dried wheat noodles or spaghetti according to the package instructions. Drain and set aside.
In a small bowl, mix the soy sauce, dark soy sauce, rice vinegar, chili bean paste, sesame oil, cornstarch, and water. Whisk until smooth and set aside.
Heat 2 tablespoons of vegetable oil in a large wok or skillet over medium-high heat.
Add the minced garlic, ginger, and crushed Szechuan peppercorns. Stir-fry for 30 seconds until fragrant.
Stir in the red chili flakes and scallions, cooking for another 30 seconds.
Add the red bell pepper, broccoli florets, and julienned carrot. Stir-fry for 3-4 minutes until the vegetables are tender-crisp.
Pour the prepared sauce mixture into the wok, stirring constantly until the sauce thickens, about 2-3 minutes.
Add the cooked noodles to the wok and toss until they are fully coated in the spicy veggie sauce.
Remove from heat and transfer to serving plates or bowls.
Garnish with toasted sesame seeds and chopped cilantro leaves before serving.
Nutrition Facts
Calories |
543 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.6 g | 17% | |
| Saturated Fat | 2.0 g | 10% | |
| Polyunsaturated Fat | 5.8 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1119 mg | 49% | |
| Total Carbohydrate | 88.6 g | 32% | |
| Dietary Fiber | 6.9 g | 25% | |
| Total Sugars | 6.3 g | ||
| Protein | 18.2 g | 36% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 100 mg | 8% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 505 mg | 11% | |
*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.
