Name: Spicy Sichuan-Inspired Noodles (Sesame-Free, Dairy-Free)
Prep time: 30 min
Total time: 30 min
Yield: 3 servings
Ingredients: 8 oz dried wheat noodles (or rice noodles for gluten-free option); 2 tbsp neutral oil (such as canola or sunflower); 1 tsp Sichuan peppercorns; 4 dried red chilies, broken into pieces (seeds removed for less heat); 2 tbsp doubanjiang (fermented broad bean paste); 2 cloves garlic, minced; 1 tbsp soy sauce; 1 tsp sugar; 1/2 cup low-sodium vegetable broth; 1 cup julienned carrot; 1 cup julienned cucumber; 2 scallions, thinly sliced

Spicy Sichuan-Inspired Noodles (Sesame-Free, Dairy-Free)

CrunchyTomato7152

These Spicy Sichuan-Inspired Noodles deliver bold, authentic flavors without the use of sesame or dairy, making them perfect for a variety of dietary needs. By dry-frying whole Sichuan peppercorns and chilies, you infuse the oil and sauce with a signature numbing heat ('ma la') that’s the soul of Sichuan cuisine—no sesame required! The doubanjiang forms a savory, umami-rich foundation, while the crisp carrot and cucumber add freshness and crunch. This noodle dish is vibrant, satisfying, and a little addictive—just right for a cool evening in Newfoundland and Labrador.

Ingredients

Instructions

Cook noodles according to package instructions. Drain and set aside, tossing with a bit of oil to prevent sticking.
In a large skillet or wok over medium heat, dry-fry the Sichuan peppercorns and dried chilies for 2-3 minutes until fragrant, stirring constantly to avoid burning. Remove and crush lightly with the back of a spoon or mortar and pestle.
Add the neutral oil to the pan. Sauté garlic until fragrant, then add doubanjiang and cook for 1 minute, stirring until the oil is tinted red.
Return the crushed peppercorns and chilies to the pan. Stir in soy sauce, sugar, and vegetable broth. Simmer for 2 minutes to meld flavors.
Add the cooked noodles and toss to coat thoroughly in the sauce. Cook for another 2 minutes, letting the noodles absorb the flavors.
Remove from heat. Plate noodles and top with julienned carrot, cucumber, and sliced scallions. Serve immediately.