Hot Noodle Szechuan Style Recipe
Make Hot Noodle Szechuan Style Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Noodles & Main
Vegetables & Aromatics
Szechuan Sauce
Finishing & Garnish
Method
Noodles & Main
- 1
Cook noodles
Bring a large pot of salted water to a rolling boil. Add the noodles and cook according to package instructions until just tender (al dente). Fresh noodles usually take 2–4 minutes. Reserve 1/2 cup (120 ml) of the cooking water, then drain noodles and toss with 1 teaspoon of oil to prevent sticking. Set aside.
- 2
Prepare protein
If using tofu: press and pat dry, cut into 1/2" cubes. If using cooked chicken: shred. Heat 1 tablespoon of neutral oil in a large wok or wide skillet over medium-high heat. Add tofu and sear until golden on at least two sides (3–5 minutes). Remove and set aside. If using chicken, quickly stir-fry just to warm and lightly brown edges (1–2 minutes), then set aside.
Vegetables & Aromatics
- 3
Toast Szechuan peppercorns
In a dry small skillet over medium heat, toast the Szechuan peppercorns, shaking the pan, until fragrant (30–60 seconds). Remove, let cool slightly, then crush lightly with a mortar and pestle or spice grinder. This releases their numbing aroma.
- 4
Stir-fry aromatics and vegetables
Heat the remaining 1 tablespoon oil in the wok over high heat until shimmering. Add the dried chilies and stir-fry 20–30 seconds until they darken slightly (be careful not to burn). Add the white parts of the scallions, minced garlic, and grated ginger and stir 20–30 seconds until fragrant. Add sliced red bell pepper and bok choy/cabbage and stir-fry 1–2 minutes until vegetables begin to soften but remain crisp-tender.
Szechuan Sauce
- 5
Make sauce slurry
While vegetables cook, whisk together in a small bowl: chili bean paste, Szechuan chili oil, light soy, dark soy, black vinegar, Shaoxing wine, warm stock, sugar, and the cornstarch slurry (cornstarch mixed into 1 tablespoon cold water). Make sure the cornstarch is fully dissolved to avoid lumps.
- 6
Combine sauce with stir-fry
Give the wok a quick shake; push vegetables to the side and pour the sauce mixture into the hot center. Let it bubble once to activate the cornstarch, then toss everything together. If the sauce is too thick, add up to the reserved noodle water, 1 tablespoon at a time, until it reaches a glossy, coat-the-noodles consistency (about 1–3 tbsp).
Noodles & Main (finish)
- 7
Toss noodles and protein into wok
Return the seared tofu or warmed chicken to the wok along with the drained noodles. Toss vigorously for 1–2 minutes so the sauce evenly coats noodles and protein. Taste and adjust seasoning with up to 1/2 teaspoon salt and a pinch of black pepper if needed.
Finishing & Garnish
- 8
Finish and serve
Turn off the heat. Drizzle toasted sesame oil over the noodles and sprinkle the crushed Szechuan peppercorns, roasted peanuts or sesame seeds, sliced scallion greens, and cilantro (if using). Toss gently to combine. Divide among bowls and serve immediately while hot. Offer extra chili oil or black vinegar at the table.