Szechuan Peppercorn Noodles

Szechuan Peppercorn Noodles are a delightful blend of chewy noodles tossed in a fragrant and spicy sauce, featuring the unique numbing heat of Szechuan peppercorns. This dairy-free dish is bursting with flavors, making it a perfect quick lunch option.

Ingredients

• Rice noodles - 200 grams
• Szechuan peppercorns - 1 teaspoon
• Sesame oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Fresh ginger - 1 tablespoon, minced
• Red chili flakes - 1 teaspoon
• Soy sauce - 3 tablespoons
• Rice vinegar - 1 tablespoon
• Green onions - 2, chopped
• Cilantro - 2 tablespoons, chopped
• Vegetable broth - 100 ml
• Salt - to taste

Steps

1. Cook the rice noodles according to the package instructions, drain, and set aside.
2. In a small dry pan over medium heat, toast the Szechuan peppercorns for 1-2 minutes until fragrant, then grind them to a fine powder using a mortar and pestle or spice grinder.
3. In a large skillet, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for about 1 minute until fragrant.
4. Add the ground Szechuan peppercorns and red chili flakes to the skillet, stirring for another 30 seconds.
5. Pour in the soy sauce, rice vinegar, and vegetable broth, stirring to combine. Let the sauce simmer for about 2-3 minutes.
6. Add the cooked rice noodles to the skillet, tossing them in the sauce until well coated. Cook for an additional 1-2 minutes until heated through.
7. Season with salt to taste, then remove from heat and garnish with chopped green onions and cilantro before serving.

Nutrition

• Calories: 350
• Protein: 7 g
• Carbs: 60 g
• Fiber: 3 g
• Sugar: 2 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Szechuan peppercorns may help improve digestion and reduce inflammation.
• Rice noodles are gluten-free and provide a good source of carbohydrates for energy.

Tags