Description
Spicy, savory noodles tossed in a vibrant Sichuan sauce. Perfect for a weeknight dinner or a casual get-together.
Ingredients
Units
Scale
Sichuan Chile Oil (makes more than needed — keeps refrigerated for weeks):
- 1/2 cup neutral oil (such as sunflower or grapeseed)
- 3 tbsp mild-to-medium dried chile flakes (Korean gochugaru, Turkish kirmizi, or a mix)
- 1 cinnamon stick
- 2 whole star anise
- 1 tsp whole Sichuan peppercorns
- 2 garlic cloves, smashed
- 1 tsp fresh ginger, thinly sliced
- Pinch of salt
For the Noodles:
- 8-10 oz dried or fresh ramen-style noodles
For the Tofu-Mushroom:
- 1 tbsp neutral oil
- 4 oz (115 g) firm tofu, finely chopped
- 4 oz (115 g) maitake or other mushrooms, chopped
- 2-3 garlic cloves, minced
- 1-inch piece fresh ginger, minced
- 1 tsp Shaoxing rice wine (or sake or dry sherry)
- 2 tsp soy sauce or tamari
- Salt, to taste
For the Sauce:
- 1 tsp whole Sichuan peppercorns, toasted and ground
- 4 tbsp soy sauce or tamari
- 2 tsp Chinese black vinegar
- 2-4 tbsp Sichuan chile oil plus some flakes (adjust to desired heat)
- 2 tbsp tahini
- 1-2 tbsp reserved pasta cooking water, to loosen
Toppings:
- Thinly sliced scallions
- Roasted peanuts, roughly chopped
- Ground Sichuan peppercorns
Instructions
Make the Sichuan Chile Oil
- Combine the dried chile flakes and salt in a heatproof bowl. Set aside.
- In a small saucepan over medium-low heat, warm the oil with the cinnamon stick, star anise, Sichuan peppercorns, smashed garlic, and ginger slices. Heat gently, stirring occasionally, until fragrant and the garlic just begins to turn golden, 5–8 minutes. Do not let it burn.
- Remove the whole spices and garlic with a slotted spoon. Increase the heat briefly to medium-high until the oil is very hot (about 375°F / 190°C), then carefully pour it over the chile flakes. It will sizzle and bubble vigorously. Stir and let cool. The oil will turn a vibrant red. Store in a sealed jar at room temperature or refrigerate for up to a month.
Cook the Noodles
- Bring a large pot of salted water to a boil. Cook the noodles until just al dente according to package directions. Reserve a cup of cooking water, then drain and transfer the noodles to a bowl of ice water to stop cooking. Drain again and set aside.
Cook the Tofu and Mushrooms
- Heat a wok or large skillet over medium-high heat. Add the oil, then the tofu and mushrooms. Sauté, stirring occasionally, until nicely browned, 4–5 minutes.
- Add the minced garlic and ginger (and a little more oil if needed) and sauté for 1 minute more. Add the rice wine and soy sauce and stir to combine. Season with salt to taste. Remove from heat.
Make the Sauce
- In a bowl, whisk together the ground Sichuan peppercorns, soy sauce, black vinegar, chile oil, and tahini until smooth. Add 1–2 tablespoons of pasta cooking water and whisk to loosen to a pourable consistency.
Assemble
- Spoon several tablespoons of sauce into the bottom of each serving bowl. Add the noodles on top, then spoon over the tofu-mushroom mixture.
- Garnish with sliced scallions, chopped roasted peanuts, and a pinch of ground Sichuan peppercorns. Add more chile oil and sauce to taste. Serve immediately.
Notes
Chinese black vinegar is worth seeking out at an Asian grocery — it has a malty depth that no other vinegar replicates. For the chile oil, a mild-to-medium chile flake gives fragrant heat without scorching; use more oil or fewer flakes the first time and dial it up from there. The chile oil makes more than you need — drizzle it on eggs, rice, or anything else throughout the week.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Cuisine: Chinese