Ah, noodles! That tangle of flavors and textures that somehow always feels like a hug in a bowl. Spicy Szechuan Noodles with Chicken is my go-to comfort food—it’s like a firework show for your taste buds, where every bite is a delightful contradiction of heat and warmth. It’s the kind of dish that makes you forget everything else, like the time I accidentally added too much chili and ended up drinking a whole carton of milk (worth it, every spicy second).
Steps
- To make the chili oil, combine oil and chili flakes in a small saucepan. Heat gently until it begins to boil, then reduce the heat to a simmer for five minutes until the oil turns deep red and smells nutty. Allow to cool completely, then store in glass jars for future use.
- For the chicken, cut it into small pieces and mix with soy sauce, ground Sichuan peppers, and beaten egg white. Let it marinate for 10-15 minutes. Heat oil in a wok, dredge the chicken in cornstarch, and fry until crisp and browned on both sides. Drain and set aside.
- Prepare the noodles according to their package instructions, then rinse under cold water and toss with a few drops of sesame oil to prevent sticking. In a small bowl, mix together the sauce ingredients and adjust seasoning to taste.
- In a large wok, heat the chili oil and sauté the white parts of the green onions, garlic, and ginger for a few seconds. Add dried red chilies and toss on medium heat, ensuring they don’t burn. Stir in carrots and snap peas, cooking until they are tender-crisp.
- Add the fried chicken to the wok along with the prepared sauce, tossing to coat the chicken and thicken the sauce. Stir in the cooked noodles, combining everything thoroughly.
- Serve the noodle bowl warm, garnished with additional chili oil and a sprinkle of chopped green onions. Enjoy your homemade spicy Szechuan chicken noodle bowl.
Ingredients
- 1 cup vegetable or canola oil
- 2 tablespoons heaped chili flakes
- ½ pound boneless chicken
- 2 teaspoons soy sauce
- 1 teaspoon ground Sichuan peppers (or substitute with white pepper powder)
- 1 egg white, beaten
- ½ cup cornstarch
- 3-4 tablespoons oil
- 2 tablespoons chili paste
- 1 tablespoon soy sauce
- 2 tablespoons rice wine (or substitute with rice vinegar and sugar)
- 3 tablespoons water or chicken stock
- 1 teaspoon cornstarch
- 2 tablespoons chili oil
- 2 stalks green onion, chopped
- 6 cloves garlic, smashed
- 1 tablespoon ginger, grated
- 8-10 dried red chilies
- ¼ cup carrots, julienned (optional)
- 8-10 snap peas, steamed (optional)
- 4 ounces noodles (preferably thin egg noodles)
FAQ
- Can I use a different type of oil for making chili oil?
- Yes, while sesame oil offers a rich flavor, you can use neutral oils like vegetable or canola oil to make chili oil.
- What can I substitute for ground Sichuan peppercorns?
- If ground Sichuan peppercorns are unavailable, white or black pepper powder can be used as a substitute.
- Is there an alternative to cooking rice wine for the sauce?
- You can replace cooking rice wine with rice vinegar and a tablespoon of sugar. However, if using white vinegar, reduce the quantity as it is more potent.
- Are vegetables necessary in the noodle bowl?
- Vegetables add color and texture but are optional. Feel free to include or omit them based on your preference.
- What’s the best type of noodles to use in this recipe?
- While it’s up to personal preference, thin egg noodles are recommended for this dish.
Tips
- Experiment with Ingredients: If you can’t find ground Sichuan peppercorns, feel free to substitute with white or black pepper powder. For cooking rice wine, use rice vinegar with a bit of sugar as an alternative, but reduce the amount if substituting with stronger white vinegar.
- Make Your Own Chili Oil: Create a homemade chili oil using dried red chilies and your choice of oil, such as sesame or a neutral option like vegetable oil. Heat the mixture until it turns a deep red and develops a nutty aroma. This can be stored in glass jars for future use.
- Fry Chicken for Extra Flavor: Although you might be tempted to skip frying the chicken, the crispy coating adds an irresistible texture to the dish. Give it a try to enhance the overall flavor experience.
- Tailor the Stir-Fry Sauce to Your Taste: Adjust the marinade and stir-fry sauce ingredients to match your personal flavor preferences. Whether you enjoy it spicy, sweet, or tangy, play around with the ingredients until you find the perfect balance for your palate.
Equipment
- Wok – A large wok for stir-frying ingredients.
- Small saucepan – For making the chili oil.
- Glass jars – For storing the homemade chili oil.
- Deep skillet – As an alternative to a wok for frying chicken.
- Chopsticks – For an authentic dining experience, if you don’t already have them.