Vegan Sichuan Peppercorn Noodles

Vegan Sichuan Peppercorn Noodles are a spicy and aromatic dish featuring the unique numbing flavor of Sichuan peppercorns, complemented by fresh vegetables and a savory sauce. This quick and easy meal is perfect for weeknight dinners, delivering bold flavors without any animal products.

Ingredients

• Sichuan peppercorns - 1 teaspoon
• Soy sauce - 3 tablespoons
• Sesame oil - 1 tablespoon
• Rice vinegar - 1 tablespoon
• Garlic - 2 cloves, minced
• Ginger - 1 tablespoon, grated
• Scallions - 2, chopped
• Bell pepper - 1 medium, sliced
• Carrot - 1 medium, julienned
• Broccoli florets - 1 cup
• Rice noodles - 150 grams
• Water - 2 liters
• Salt - to taste

Steps

1. Toast the Sichuan peppercorns in a dry skillet over medium heat for 2-3 minutes until fragrant, then grind them into a coarse powder using a mortar and pestle or spice grinder.
2. In a small bowl, mix the soy sauce, sesame oil, rice vinegar, minced garlic, and grated ginger to create the sauce mixture.
3. Bring 2 liters of water to a boil in a large pot. Add the rice noodles and cook according to package instructions (usually about 4-6 minutes), then drain and rinse under cold water to stop cooking.
4. In the same skillet used for the peppercorns, add the sliced bell pepper, julienned carrot, and broccoli florets. Stir-fry for 5-7 minutes until the vegetables are tender but still crisp.
5. Add the cooked noodles to the skillet along with the sauce mixture and ground Sichuan peppercorns. Toss everything together over medium heat for 2-3 minutes to heat through.
6. Garnish with chopped scallions before serving.

Nutrition

• Calories: 400
• Protein: 10 g
• Carbs: 70 g
• Fiber: 5 g
• Sugar: 6 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 12 g
• Saturated Fat: 1 g
• Unsaturated Fat: 11 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from ginger and garlic, which may help reduce inflammation.
• Contains fiber from vegetables, promoting digestive health.

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