Sichuan Beef & Crispy Noodles with Scallion Oil
Ingredients
- 1 poundground beef
- 4 wholedried red chilies
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 tablespoonsesame oil
- 2 tablespoonneutral oil
- 1 teaspoonSichuan peppercorns
- 4 wholescallions
- 10 ounceegg noodles
- ½ cupvegetable broth
- ½ teaspoonsugar
Prep
- 01
Mince 4 cloves garlic.
- 02
Mince 1 tablespoon fresh ginger.
- 03
Slice 4 scallions, separating white and light green parts from dark green parts. Heat 2 tablespoons neutral oil in a small pan over medium heat, add white and light green scallion parts, cook for 1 minute until fragrant, then pour oil and scallions into a bowl to cool (this is your scallion oil for serving).
Method
- 01
Bring a large pot of salted water to a boil. Cook egg noodles according to package directions until just tender, then drain and set aside.
- 02
While noodles cook, heat 2 tablespoons neutral oil in a large skillet over medium-high heat. Add ground beef, breaking it apart as it cooks, until browned and no longer pink, about 5 minutes. Drain excess fat if needed.
- 03
Push beef to the side of the pan. Add minced garlic, ginger, and dried chilies to the empty space and cook for 30 seconds until fragrant.
- 04
Stir in soy sauce, rice vinegar, sesame oil, Sichuan peppercorns, and 1/2 teaspoon sugar. Pour in vegetable broth and bring to a simmer. Cook for 2 minutes to blend flavors.
- 05
Add the cooked noodles to the skillet and toss everything together until the noodles are coated and heated through, about 2 minutes.
- 06
Divide noodles between bowls. Drizzle with scallion oil (see prep steps) and top with sliced scallions.
Spice Tips
This recipe has a balanced heat from the dried chilies and Sichuan peppercorns. To turn up the fire, add 1/4 teaspoon cayenne pepper or a few dashes of hot sauce when seasoning. For a milder version, remove seeds from the chilies or reduce them to 2. A squeeze of fresh lime brightens the whole dish.
For extra heat, leave some seeds in the dried chilies or add a pinch of cayenne pepper. The Sichuan peppercorns create a subtle numbing sensation that defines the dish—worth seeking out in the Asian aisle, but substitute red pepper flakes if unavailable.