Spicy Garlic Szechuan Noodles Recipe
Prep Time:
5 minutes
Cook Time:
50 minutes
Servings:
4 Servings
Ingredients
  • 1 ½ cups avocado oil + 1 tablespoon, divided
  • 1 tablespoon whole Szechuan peppercorns
  • 4 star anise
  • 2 bay leaves
  • 1 teaspoon whole cloves
  • 1 cinnamon stick
  • 4 cloves garlic
  • 1 shallot
  • ¾ cup Szechuan chile flakes
  • 1 teaspoon salt
  • 2 teaspoons sesame seeds
  • 8 ounces wide Chinese noodles
  • 2 cups shredded cabbage
  • ½ red pepper, sliced
  • 1 carrot, julienne cut
  • 3 scallions, chopped
Directions
  1. Add the oil, peppercorns, star anise, bay leaves, cloves, cinnamon stick, garlic, and shallot into a medium pot.
  2. Bring the heat to medium.
  3. Test the oil with a food thermometer and when it gets to between 225-250 F, reduce the heat to low.
  4. Let the mixture steep for 30 minutes, checking a few times to make sure the temperature stays in the 225-250 F range.
  5. Pour the chile flakes into a metal or heat proof bowl.
  6. When the oil is done, strain out the whole spices, bay leaves, garlic, and shallots and discard.
  7. Pour the hot oil over the chile flakes. Stir well then add the salt and sesame seeds and set aside.
  8. Cook the noodles according to package directions.
  9. Heat up the remaining oil in a frying pan and add the cabbage, red pepper, and carrot. Sauté for 10 minutes on medium heat.
  10. When the pasta is done, toss with ¼ to ½ cup of the chile oil, the cooked vegetables, and scallions. Toss in some soy sauce for extra flavor, if desired.
  11. Store the remaining sauce in a sealed container for another use.