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Chinese cooking
10th February 2023 By Chef Sonu
The talent and skills for Chinese cooking
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They offer a wealth of information, tips and tricks on Chinese cooking, and the human stories behind traditional dishes.

Sichuan-Style Peanut Noodles

These vegan Sichuan peanut noodles are coated with a lip-smacking sauce infused with Sichuan chili oil.

INGREDIENTS

  • 8 ounces baby bok choy
  • 10 ounces dried thick wheat noodles, or 16 ounces fresh noodles
  • 2 tablespoon sesame oil
  • 2 tablespoons vegetable oil
  • 2 teaspoons minced garlic
  • 2 teaspoons minced or grated ginger
  • 8 fresh shiitake mushrooms, stems removed and caps thinly sliced
  • ½ cup smooth peanut butter
  • ¼ cup Sichuan chili oil
  • 3 tablespoons soy sauce
  • ¼ cup Chinese black vinegar
  • 1 tablespoon sugar
  • 1 teaspoon crushed red chili flakes
  • 1 teaspoon freshly ground Sichuan pepper
  • 1 cucumber, peeled and julienned
  • 2 teaspoons toasted white sesame seeds
  • 2 scallions, finely chopped

INSTRUCTIONS

  1. Trim the rough tips off the baby bok choy. Separate the leaves, rinse under cold water to remove any dirt, and dry with clean kitchen towels. Cut into thin, bite-sized pieces.
  2. Bring a pot of water to boil and cook the noodles until al dente, or the minimum amount of time according to package instructions. Drain immediately, rinse with cold water, and drain again. Toss with the sesame oil until well-coated and set aside.
  3. Heat the vegetable oil in a large pan over medium heat. Gently cook the minced garlic and grated ginger until just fragrant, about 30 to 40 seconds. Remove from the heat and set aside. Add the mushrooms and cook for 1 to 2 minutes until they begin to turn golden. Add the bok choy and cook for 30 seconds; they should be lightly cooked but still retain a crisp snap.
  4. Prepare the sauce: In a medium bowl, whisk together the peanut butter with 2 tablespoons of water until smooth. Whisk in the Sichuan chili oil, soy sauce, rice vinegar, sugar, crushed red chili flakes, and Sichuan pepper. Stir in the toasted garlic and ginger.
  5. Pour the sauce over the noodles and toss thoroughly, making sure all the noodles are well-coated with the toss. Transfer to a large bowl or deep serving dish and add the cucumbers, mushrooms, and bok choy on top. Garnish with the sesame seeds and scallions on top and serve. Toss before dividing into individual bowls.