Recipe + Photos by April Viar

Experience a fusion of flavors with our Vegan Sichuan Noodles. This dish brings together some of my favorite ingredients. Garlic, scallions, cilantro and the unique kick of Sichuan peppercorns. Spicy chili flakes and the pop of salt from soy sauce will leave your taste buds tingling and craving for more.

Servings: 2

INGREDIENTS

• 7oz flat or wide Chinese wheat noodles
• 1 cup scallions, roughly chopped in long pieces
• 1 cup cilantro and stems, roughly chopped in long pieces
• 1 tbsp Spicy Chili Crisp
• ½ tsp red pepper powder
• 4 tbsp vegetable oil
• 8 cloves of garlic
• 4 tsp Chinese black vinegar
• 1 tbsp dark soy sauce
• 1 tbsp soy sauce
• 1 tsp peppercorn chili oil
• ½ tsp Sichuan peppercorn powder
• 2 tsp red chili flakes
• 1 tbsp toasted sesame oil

DIRECTIONS

• In a saucepan, heat vegetable oil over medium-low heat until it begins to bubble, then remove from heat. In a heat-safe bowl, combine red pepper powder, 4 minced garlic cloves, red pepper flakes and Sichuan peppercorn powder. Pour the hot oil over the mixture and mix well. Set aside.
• In a small mixing bowl, combine 4 cloves of minced garlic, Chinese black vinegar, dark soy sauce, regular soy sauce, Sichuan peppercorn chili oil, toasted sesame oil, and spicy chili crisp. Whisk well to combine, then set aside.
• Boil your noodles according to the package instructions. Once cooked, drain them and add them to a bowl.
• Combine the prepared chili oil with the other bowl of sauce, mix well, and pour over your noodles, leaving a little bit in the bowl.
• Add cilantro and scallions to the leftover mixture and mix until the sauce covers the veggies. Then, add them to the top of your noodles.
• You can serve it as is, with the veggies on top or mix everything together really well for a more evenly distributed flavor throughout the dish. It’s up to your preference!