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Sichuan Fried Noodles

13 INGREDIENTS • 8 STEPS • 20MINS

Sichuan Fried Noodles

Recipe

4.2

4 ratings
Chinese-inspired Spicy Sichuan Fried Noodles is a great one-pot meal that you can make in under 15 minutes!
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Chinese-inspired Spicy Sichuan Fried Noodles is a great one-pot meal that you can make in under 15 minutes!
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Foodomania
Hey! I’m Kavitha, and welcome to my little corner! This site celebrates my love for food, cooking, and the internet!

20MINS

Total Time

$2.95

Cost Per Serving

Ingredients

Servings
2
us / metric
Vermicelli Noodles
1 packet
(6 oz)
Vermicelli Noodles
Vegetable Oil
4 Tbsp
Vegetable Oil
Garlic
2 cloves
Large Garlic, minced
Fresh Ginger
1 tsp
Fresh Ginger, grated
Scallion
30 g
Scallions
finely chop just the white part
Bell Pepper
175 g
Bell Peppers, thinly sliced
Carrot
150 g
Carrots, shredded
Green Cabbage
480 mL
Green Cabbage, shredded
Sichuan Sauce
2 Tbsp
Sichuan Sauce
Salt
1 Tbsp
Salt
Salt
1/2 tsp
Salt
Ground Black Pepper
1 tsp
Ground Black Pepper
Cane Sugar
1 pinch
Cane Sugar

Nutrition Per Serving

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Calories
654
Fat
30.9 g
Protein
10.8 g
Carbs
88.7 g
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author_avatar
Foodomania
Hey! I’m Kavitha, and welcome to my little corner! This site celebrates my love for food, cooking, and the internet!

Author's Notes

The key is too cook everything quickly at a high temperature to retain the crunchiness of the veggies. If the Sichuan Sauce is too spicy for you, you can reduce the spiciness by adding a pinch of sugar or vinegar.

Cooking Instructions

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step 1
Finely chop the white part of Scallions (30 g). Finely chop and reserve the green part for garnish.
step 2
Bring a large pot of water to a boil. Add Salt (1 Tbsp), Vegetable Oil (1 Tbsp) and mix. Add the Vermicelli Noodles (1 packet) into the water.
step 2 Bring a large pot of water to a boil. Add Salt (1 Tbsp), Vegetable Oil (1 Tbsp) and mix. Add the Vermicelli Noodles (1 packet) into the water.
step 3
Let the Noodles cook for 7-8 minutes or until al dente. (Cook according to package instructions). Drain out the entire water. Place it in a bowl and let it cool a bit.
step 3 Let the Noodles cook for 7-8 minutes or until al dente. (Cook according to package instructions). Drain out the entire water. Place it in a bowl and let it cool a bit.
step 4
Meanwhile heat Vegetable Oil (3 Tbsp) in a pan with high sides and then add the Fresh Ginger (1 tsp) and Garlic (2 cloves).
step 4 Meanwhile heat Vegetable Oil (3 Tbsp) in a pan with high sides and then add the Fresh Ginger (1 tsp) and Garlic (2 cloves).
step 5
Quickly add in the white part of the scallions and Bell Peppers (175 g). Stir well and let that cook on high flame for about 1-2 minutes or until the onions are slightly translucent.
step 5 Quickly add in the white part of the scallions and Bell Peppers (175 g). Stir well and let that cook on high flame for about 1-2 minutes or until the onions are slightly translucent.
step 6
Add in the Carrots (150 g) and mix for a few seconds. Then add the Sichuan Sauce (2 Tbsp). Mix well and let the veggies fry for 1 minute.
step 6 Add in the Carrots (150 g) and mix for a few seconds. Then add the Sichuan Sauce (2 Tbsp). Mix well and let the veggies fry for 1 minute.
step 7
Add in the Green Cabbage (480 mL). Mix well and fry for 30 seconds - 1 minute. Season with Cane Sugar (1 pinch), Salt (1/2 tsp) and Ground Black Pepper (1 tsp).
step 7 Add in the Green Cabbage (480 mL). Mix well and fry for 30 seconds - 1 minute. Season with Cane Sugar (1 pinch), Salt (1/2 tsp) and Ground Black Pepper (1 tsp).
step 8
Add in the cooked (and slightly cooled) Noodles and toss them with the veggie-sauce mixture well. Taste and adjust for seasonings. Switch of the flame, add in the greens of the spring onion and toss well. Serve hot.
step 8 Add in the cooked (and slightly cooled) Noodles and toss them with the veggie-sauce mixture well. Taste and adjust for seasonings. Switch of the flame, add in the greens of the spring onion and toss well. Serve hot.
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