Noodles tossed with a spicy Szechuan sauce made from chili paste, garlic, and soy sauce.
Prep: 30 minutes
Cook: 20 minutes
Serves: 20 people
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How to Prepare
Cook the noodles in a large pot of boiling water according to package instructions until al dente. Drain and rinse with cold water to prevent sticking. Set aside.
In a small bowl, mix soy sauce, rice vinegar
Szechuan peppercorn oil, chili oil, sesame oil, sugar, and minced garlic to make the sauce. Adjust spice level to taste.
Heat peanut oil in a wok or large skillet over medium-high heat. Add chopped green onions, bell peppers, and carrots. Stir-fry for 3-4 minutes until slightly tender.
Add the cooked noodles to the wok and pour the prepared sauce over them. Toss everything together to coat the noodles evenly with the sauce and vegetables.
Stir in crushed peanuts and sesame seeds for added crunch. Cook for another 2 minutes to heat through.