Exactly what the title says: spicy Sichuan noodles! Delicious, compulsively eatable, and pleasantly spicy, this dish is great with vegetables or your choice of protein — just cut it into cubes, season it, and cook it ahead to add to the wok. You can balance the heat more to your liking with more or less red pepper flakes. This dish is best made with a wok.

Ingredients

• 4 ounces thick wheat noodles, udon noodles, or ramen noodles
• 3 tbsp. vegetable oil
• 3 cloves minced garlic
• 1 tbsp Sichuan chili flakes
• 1 green onion, chopped
• 1/2 tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 1/2 tsp rice wine vinegar
• 1/4 tsp sugar, salt, and chicken bouillon
• Cilantro, green onion, and sesame seeds for garnishing

Process

1. Cook the noodles according to package directions, then drain and rinse under cold water.
2. Add the oil to a wok. Once the oil is hot, add the garlic, chili flakes, green onion, soy sauces, vinegar, sugar, salt, and bouillon. Stir to combine.
3. Add the noodles and stir-fry for a couple of minutes, keeping it moving in the wok and insuring the noodles are well-coated in the sauce. If adding a cooked protein, add it to the wok now.
4. Serve, and enjoy!

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