Sichuan Style Sour Spicy Noodle Recipe

Prepare stock base

In a medium pot, add 900 ml chicken or vegetable stock and 200 ml water. Bring to a gentle simmer over medium heat.

While stock is warming, add 10 g thin-sliced ginger (or fingerroot), 1 tablespoon doubanjiang, and 1 teaspoon ground Sichuan peppercorns to the simmering stock. Stir so doubanjiang dissolves and infuses the liquid. Simmer gently for 6–8 minutes to marry flavors.

Add 2 tablespoons light soy sauce, 3 tablespoons Chinkiang black vinegar, 1 teaspoon sugar, and 2 tablespoons chili oil to the pot. Taste and adjust: the soup should be bright, tangy, spicy and slightly savory. Keep it at low simmer while preparing other components.

If using sesame paste, whisk 2 tablespoons sesame paste with 2–3 tablespoons hot broth (from the pot) in a small bowl until smooth and loosened; then stir this back into the pot to add body to the soup. Add 1 teaspoon toasted sesame oil and 1 teaspoon white pepper. Maintain warm on lowest heat.

Heat a small skillet over medium heat with 1 teaspoon neutral oil. Add minced garlic (3 cloves) and the white parts of the scallions (reserve greens). Sauté 30–45 seconds until fragrant but not browned.

If you want an extra layer of charred flavor, add the sautéed aromatics and any oil from the pan into the simmering broth and stir to combine.

If using chili crisp, whisk 1 teaspoon into the broth or drizzle over served bowls as desired.

If using ground pork (150 g): heat a skillet over medium-high, add 1 teaspoon oil, then add the pork. Brown while breaking up, about 3–5 minutes. Season with 1 teaspoon soy sauce and 1 teaspoon Shaoxing wine. Cook until no longer pink and slightly caramelized. Spoon off any excess fat and transfer to a small bowl.

If using minced shiitake: rehydrate dried shiitake or thinly slice fresh, sauté with a little oil until browned and add a splash of soy and Shaoxing like above. Transfer to a bowl.

Blanch the vegetables: bring a separate pot of water to a rolling boil. Add bok choy or napa pieces (150 g) and blanch 30–45 seconds until bright green and tender-crisp, then transfer to ice water to stop cooking (if preparing ahead). Blanch bean sprouts 20–30 seconds and drain. Keep warm or set aside.

Cook noodles: bring a large pot of well-salted water to a rolling boil. Add 300 g dried noodles and cook according to package instructions until al dente (usually 4–6 minutes for dried wheat noodles, less for fresh). Stir occasionally to prevent sticking.

Drain the noodles well and, if desired, rinse very briefly under hot water to remove excess starch (this keeps broth clear). Divide the cooked noodles evenly into 3–4 serving bowls.

Reheat the broth to a near-boil and taste: adjust acidity with extra 1 teaspoon vinegar if you want more sour, or extra 1 teaspoon sugar to soften sharpness. Adjust salt with a splash of soy if needed.

Ladle hot broth over the noodles, enough to just cover and generously fill the bowl (about 350–400 ml per serving).

Top each bowl with equal portions of the cooked ground pork or shiitake, blanched bok choy and bean sprouts.

Finish with garnishes: sprinkle chopped cilantro (10 g), sliced scallion greens, toasted sesame seeds (1 tsp) and crushed peanuts (2 tbs) if using. Drizzle additional chili oil or chili crisp to taste for extra heat and texture.

If you want an extra numbing sensation, sprinkle a little additional toasted, freshly ground Sichuan peppercorn on top (a pinch per bowl). Serve immediately while hot.