Sichuan Noodles with Chilies and Scallions
Ingredients
The sauce
-
5
tablespoons
soy sauce
-
3
tablespoons
unseasoned rice vinegar
-
2 to 3
tablespoons
packed dark brown sugar
-
1
tablespoon
toasted sesame oil
-
¼
cup
grapeseed or other neutral oil
-
5
teaspoons
sesame seeds
-
1 to 1¼
teaspoons
red pepper flakes
The vegetables
-
12
pieces
scallions
-
1
small
cabbage (optional)
-
1 to 2
large
carrots (optional)
The noodles
-
12
ounces
dried udon noodles, lo mein, or spaghetti
Instructions
- Boil a large pot of salted water.
- Whisk together soy sauce, vinegar, sugar, and sesame oil in a small bowl.
- In a skillet, heat grapeseed oil, sesame seeds, and pepper flakes until fragrant.
- Off heat, add scallion whites and the soy sauce mixture to the skillet.
- Prep the vegetables by slicing cabbage and shredding carrots.
- Cook the noodles until al dente, then drain over the vegetables in a colander.
- Transfer noodles and vegetables to a bowl, add scallion greens.
- Heat the sauce if cooled, then pour over the noodles and vegetables and toss to combine.
Nutrition Facts (estimated)
Servings
4
Calories
250
Total fat
12g
Total carbohydrates
30g
Total protein
8g
Sodium
1000mg
Cholesterol
0mg
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