Chinese · Dinner
Sichuan Peppercorn Chicken Noodles
Wheat noodles tossed with pan-seared chicken thigh in a numbing Sichuan peppercorn and chili oil sauce, built on doubanjiang, garlic, and scallion. The dish balances tingling heat against savory soy-and-vinegar depth, finished with toasted peppercorn fragrance and a scatter of scallion greens over the glossy noodles.
$5
15 minsPrep
15 minsCook
30 minsTotal
MediumLevel
Nutrition per serving
612Calories
45.8gProtein
24.9gFat
56.3gCarbs
4.8gSugar
3.9gFiber
1750mgSodium
193mgChol
5.4gSat Fat
680mgPotassium
65mgCalcium
4.2mgIron
0.5mcgVitamin B12
8mgVitamin C
protein-rich
gluten-free-adaptable
spice-route
thirty-min-meals
hidden-gems
Instructions
1
Prep
Toast the sichuan peppercorn in a dry pan over medium heat for 1 minute until fragrant, then crush. Mince the garlic and ginger. Slice the chicken thigh into thin strips. Separate scallion whites from greens and slice both.
2
Boil
Cook the wheat noodles in boiling water over high heat for 4 to 5 minutes until tender but chewy. Drain and set aside.
3
Sear
Heat the vegetable oil in a wok over high heat until shimmering. Add the chicken strips and sear for 3 to 4 minutes until browned and cooked through.
4
Bloom
Push the chicken to one side. Add the doubanjiang, garlic, ginger, and scallion whites to the wok over medium heat for 1 minute until fragrant and the oil turns red.
5
Simmer
Pour in the chicken stock, soy sauce, black vinegar, and sugar. Add the crushed sichuan peppercorn, stir to combine, and simmer over medium heat for 2 minutes until the sauce coats the back of a spoon.
6
Toss
Add the drained noodles to the wok and toss over medium-high heat for 1 minute until every strand is coated in the red sauce.
7
Plate
Transfer the noodles and chicken to a bowl. Drizzle with the chili oil and scatter the scallion greens over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 14 oz394g boneless chicken thigh
- 5.2 oz150g dry wheat noodles
- 2 tbsp2 tbsp doubanjiang
- 2 tsp2 tsp sichuan peppercorn
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 2 tbsp2 tbsp soy sauce
- 2 tsp2 tsp black vinegar (substitute red wine vinegar)
- 1 tsp1 tsp sugar-white
- 2 tbsp2 tbsp vegetable oil
- 2 tsp2 tsp chili oil
- 1/2 cup120ml chicken stock
