Sichuan Chicken Noodles with Crispy Chili Oil
Ingredients
- 1 poundchicken breast
- 12 ounceegg noodles
- 3 tablespoonsoy sauce
- 2 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 3 tablespoonvegetable oil
- 2 tablespoonchili oil (store-bought or homemade)
- 4 clovesgarlic
- 1 tablespoonfresh ginger
- 1 teaspoonSichuan peppercorns
- 3 wholedried red chilies
- 2 stalksgreen onion
- 1 tablespoonsesame seeds
Prep
- 01
Mince 4 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Slice 2 green onion stalks on the bias.
Method
- 01
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until al dente, then drain and set aside.
- 02
While water heats, slice chicken breast into 1/4-inch-thick strips.
- 03
In a small bowl, whisk together soy sauce, rice vinegar, and sesame oil; set aside.
- 04
Heat vegetable oil in a large skillet or wok over medium-high heat. When shimmering, add chicken strips and cook, stirring occasionally, until golden and cooked through, about 6–8 minutes. Transfer to a plate.
- 05
In the same skillet, add chili oil, minced garlic, minced ginger, Sichuan peppercorns, and dried red chilies. Toast for about 30 seconds until fragrant.
- 06
Return chicken to the skillet, add cooked noodles, and pour in the soy sauce mixture. Toss everything together over medium heat until well coated and heated through, about 2 minutes.
- 07
Divide into bowls and top with sliced green onion and sesame seeds. Serve immediately.
Spice Tips
For mild spice, reduce chili oil to 1 tablespoon and remove the dried chilies before serving. For fierce heat, add 1/4 teaspoon cayenne pepper to the oil in step 5. If you love Sichuan numbing, increase peppercorns to 1 1/2 teaspoons.
For deeper Sichuan numbing heat, lightly toast the peppercorns in a dry pan before adding. If you can't find chili oil, warm 2 tablespoons vegetable oil with an extra pinch of red pepper flakes. Leftovers reheat well in a skillet with a splash of water.