Sichuan Chili Crisp Beef Noodles
Ingredients
- 1 poundground beef
- 1 tablespoondried Sichuan peppercorns
- 2dried red chili peppers
- 4 clovesgarlic
- 1 tablespoonginger
- 3 tablespoonsoy sauce
- 1 tablespoonrice vinegar
- 1 teaspoonsesame oil
- 3 tablespoonvegetable oil
- 8 ounceegg noodles or ramen noodles
- 3scallions
- 1 teaspoonsesame seeds
Prep
- 01
Mince 4 cloves garlic and grate 1 tablespoon ginger.
- 02
Slice 3 scallions on the bias, separating white and light green parts from dark green tops.
Method
- 01
Bring a large pot of salted water to a boil. Add noodles and cook according to package directions until tender. Drain and set aside.
- 02
While water heats, warm 2 tablespoons vegetable oil in a large skillet over medium-high. Add ground beef, breaking it apart with a spoon as it cooks, about 5 minutes until browned. Drain any excess fat and transfer beef to a plate.
- 03
Add remaining 1 tablespoon oil to the skillet. Toast Sichuan peppercorns and dried red chilis over medium heat for 1 minute until fragrant, then push to the side.
- 04
Add minced garlic and ginger to the center of the pan and stir-fry for 30 seconds until aromatic.
- 05
Return beef to the skillet. Stir in soy sauce, rice vinegar, and sesame oil. Toss everything together for 1 minute to coat.
- 06
Add cooked noodles to the skillet and toss until fully combined and heated through, about 2 minutes.
- 07
Transfer to a serving bowl. Top with sliced scallions and sesame seeds. Serve immediately.
Spice Tips
For more heat and smokiness, increase dried red chilis to 3 or 4. For a sharper kick, add 1/2 teaspoon white pepper along with the soy sauce. A splash of chili oil or hot sauce drizzled on top at serving adds extra punch without changing the base flavor.
The Sichuan peppercorns and dried chilis infuse the oil with numbing heat and depth — don't skip them. If you can't find Sichuan peppercorns, substitute 1 teaspoon red pepper flakes, though the signature tingle will be gentler.