Easy Spicy Szechuan Noodles

Lisa Kotler
by Lisa Kotler
4 servings
30 min

Noodling it up with wok tossed Szechuan noodles with veggies and rice vermicelli, lots of ginger, garlic, chilli garlic paste, sesame oil, mirin, rice vinegar, a dash of soy sauce, scallions, julienned red pepper and shredded carrots. I topped it with sliced grilled rib eye steak for protein.

What is great about these noodles is that you can add in any veggies you need to use up in your fridge. I happened to have shredded carrots and red pepper in my fridge, but it really makes no difference. These noodles are packed with flavour, easy and quick to make for a great weeknight dinner. You can also adjust the spice level to your desired taste.

Easy Spicy Szechuan Noodles
Recipe details
  • 4  servings
  • Prep time: 10 Minutes Cook time: 20 Minutes Total time: 30 min
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  • * 1 package of vermicelli noodles
  • * Kettle of boiling water or just enough to immerse the noodles
  • * 4 tsp vegetable oil
  • * 2 Tbsp garlic minced
  • 2 Tbsp ginger shredded
  • * 1/2 cup carrot shredded
  • * 1/2 cup red pepper thinly sliced
  • * 2 tbsp soy sauce
  • * 2 tsp garlic chili paste
  • 1 tsp rice wine vinegar
  • * 1 tsp mirin
  • * 1 Tbsp sesame oil
  • * 2 green onions thinly sliced for garnish

* Pour boiling water over noodles to cover and soak until needed, then drain.
* In a large wok add vegetable oil and minced garlic and ginger
* Cook until the garlic is fragrant.
* Now add peppers and saute until the vegetables are half cooked.
* Add drained noodles and all the other ingredients
Toss until all the ingredients are combined. Top with green onions and serve.
Lisa Kotler
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