As a vegan chef, I understand the importance of using high-quality ingredients when preparing dishes. That’s why I’m excited to share with you my recipe for Szechuan Noodles – a spicy and satisfying dish that’s perfect for vegans and non-vegans alike!
Originating from the Sichuan province in China, Szechuan cuisine is known for its bold, spicy flavors that elevate any dish. But don’t worry, you don’t need to be a master chef to prepare this recipe! It’s easy to make and requires only a few simple ingredients.
This particular recipe is not only vegan but raw vegan, making it ideal for those who want to try something new with their meals. The dish consists of fresh vegetables, flavorful spices, and delicious noodles that are completely gluten-free. Trust me, once you try these spicy Szechuan noodles you’ll never go back to takeout again!
So let’s roll up our sleeves and get cooking! In the following sections, I will give you step-by-step instructions on how to make this delicious dish along with tips for perfecting the recipe. Let’s dive in!
Why You’ll Love This Recipe
Are you tired of the same old boring noodle dishes? Are you craving something spicy and flavorful? Look no further than this Szechuan Noodles recipe! As a vegan chef, I have created a raw vegan version of the classic Szechuan dish that is sure to satisfy your cravings and wow your taste buds.
What makes this recipe so special? For starters, it’s completely raw and vegan, which means it’s packed full of healthy plant-based ingredients that will nourish your body. But don’t let that fool you into thinking it lacks flavor. This dish is bursting with complex flavors and textures that will make you forget all about traditional meat-based Szechuan dishes.
One of the key ingredients in this recipe is tahini sesame paste. This creamy, nutty paste serves as the base for the spicy sauce that coats the noodles. Combined with other bold flavors such as fresh ginger, garlic, soy sauce, and chili oil, this sauce will leave your taste buds dancing with delight.
But the real star of the show here is the Szechuan peppercorn. Known for its unique numbing sensation, it adds an entirely new dimension to this already delicious dish. Couple that with the crunch of yellow and red bell peppers, scallions, and zucchini noodles or shirataki noodles as a gluten-free option, and you’ve got a dish that will keep you coming back for more.
So why will you love this recipe? It’s simple: it’s healthy, flavorful, and easy to make. Whether you’re an experienced cook or just starting out in the kitchen, this dish is perfect for anyone who wants to add some excitement to their mealtime routine. Plus, it’s perfect for those hot summer days when you don’t feel like turning on the oven.
Give it a try and see for yourself why this spicy Szechuan Noodles recipe is sure to become one of your new go-to meals!
Here’s what you need to make these spicy Szechuan noodles:
For the sauce:
- 2 garlic cloves, peeled and chopped
- 2-inch fresh ginger, peeled and chopped
- 2 cups tahini sesame paste
- 1 cup water
- 1 tablespoon honey (or maple syrup)
- ½ cup soy sauce
- ¼ cup sherry wine vinegar
- ½ cup rice vinegar
- 2 tablespoons dry sherry
- ¼ cup chili oil (optional)
- 1 teaspoon ground cayenne pepper (optional)
- Fresh ground black pepper, to taste
For the noodles:
- 2 cups Szechuan noodles (or Dan-Dan noodles, or rice noodles or Shirataki noodles)
- Vegetable oil, for cooking
- Scallions, sliced on the bias
- Yellow bell pepper, cut into thin strips
- Red bell pepper, cut into thin strips
- Fresh cilantro, chopped
Feel free to adjust the amount of spice by adding more or less chili oil and ground cayenne pepper, depending on your heat tolerance.
The Recipe How-To
Step 1: Prepping the Vegetables
- Start by cutting 1 Yellow bell pepper and 1 Red bell pepper into thin slices. Set aside.
- Next, wash and thinly slice 4 scallions. Set these aside for later use.
Step 2: Making the Sauce
- In a blender, blend together 6 peeled and chopped garlic cloves, 2 cups of tahini sesame paste, 1 cup of water, and ¼ cup soy sauce.
- Add in 2 tablespoons of rice vinegar, 2 tablespoons of sherry wine vinegar, 1 tablespoon of honey, and fresh ground black pepper to taste. Pulse until smooth.
Step 3: Preparing the Noodle
- Bring a pot of water to a boil and add in the Szechuan Noodles (or any other type of noodles you prefer) and cook according to package instructions.
- Drain the noodles once they are cooked through and rinse under cold running water to stop them from continuing to cook.
Step 4: Assembling the Dish
- In a wok or large pan over medium-high heat, heat up some vegetable oil. Add in some freshly grated ginger (about 1-inch piece) and stir it around quickly before adding in the sliced yellow and red bell peppers.
- Continue cooking for about one minute until they start to soften before adding in the sauce you made earlier. Mix everything together thoroughly.
- Add in the cooked noodles and toss until everything is evenly distributed in the pan.
- Turn off the heat and sprinkle with chopped scallions.
The Spicy Szechuan Noodles are now ready to be enjoyed! Squeeze some lime juice on top for an added flavor.
Substitutions and Variations
For those who love to experiment in the kitchen, there are plenty of substitutions and variations that can be made to this recipe. If you’re not a fan of spicy food, consider reducing the amount of ground cayenne pepper or omitting it altogether. You can also swap out the sesame paste for peanut butter for a slightly different flavor.
For a gluten-free version of this recipe, substitute rice noodles for the Szechuan noodles. You can also use shirataki noodles or zucchini noodles to keep it low-carb and keto-friendly.
If you’re looking to add some protein to this dish, try adding some cooked shredded chicken or tofu. For a more traditional Szechuan flavor, you can also use ground pork instead.
To make it even more veggie-packed, consider adding some king oyster mushrooms or zucchini fritters on top. Or try turning it into a noodle salad by tossing the cold noodles with some fresh greens and other crunchy vegetables like slivered carrots or sliced radishes.
Finally, if you’re looking to switch things up completely, why not try making a veg schezwan with this recipe? Swap out the Szechuan noodles for hakka noodles and top with some schezwan sauce for a fusion twist on the classic recipe.
The possibilities are endless with this versatile Szechuan Noodles recipe – so don’t be afraid to get creative in your vegan kitchen!
Serving and Pairing
Now that you’ve created a delicious bowl of spicy Szechuan noodles, it’s time to consider how to serve and pair them. These noodles are perfect for a satisfying lunch or dinner, particularly on a day when you want to spice things up.
While they taste great on their own, you can enhance the dish by adding a few scallions, yellow bell pepper, or red bell pepper slices as toppings. The addition of these colorful veggies will give your bowl a refreshing and crunchy texture while also providing added nutrients.
If you’re looking for some additional flavor, try pairing the Szechuan noodles with a cold glass of dry sherry or rice vinegar. You could also consider adding some chili oil or soy sauce to the mix for some extra zing.
This recipe is also extremely versatile and goes well with other vegan dishes. For example, you could serve it alongside veggie dumplings or zucchini fritters for a hearty and varied meal. It also pairs well with noodle salad, such as king oyster or hakka noodles.
You don’t need to limit yourself with this dish. Experimenting with different meals and combinations is one of the perks of working in the vegan kitchen!
Make-Ahead, Storing and Reheating
When it comes to make-ahead options for this szechuan noodles recipe, I’d recommend prepping the vegetables and sauce ahead of time. You can chop the scallions, yellow bell pepper and red bell pepper, as well as peel and chop the fresh ginger and garlic cloves. Store them separately in airtight containers in the fridge until you’re ready to use them.
As for the sauce, you can mix together the tahini, soy sauce, rice vinegar, honey, sherry wine vinegar, chili oil, ground cayenne pepper, fresh ground black pepper and sesame oil ahead of time. Store the sauce in an airtight jar or container in the fridge until you’re ready to use it. This way, all you need to do is cook the noodles and combine everything together when you’re ready to serve.
Storing leftovers is also a breeze with this recipe. You can store cooked szechuan noodles in an airtight container in the fridge for up to 3-4 days. When reheating, add a splash of water or vegetable broth to prevent the noodles from drying out.
If you don’t have access to a microwave, simply heat them up on the stovetop over low heat, stirring occasionally until heated through. You may need to add extra sauce or seasoning to adjust the taste and texture after reheating. Don’t forget to top with some fresh scallions or crushed peanuts before serving.
Overall, this Szechuan Noodles recipe is perfect for meal prep or busy weeknight dinners when you need something quick and delicious on-the-go.
Tips for Perfect Results
Making Szechuan Noodles can be an exciting culinary adventure and you want to ensure you have all the necessary tips for a perfect result. Here are some tips to guarantee that your recipe turns out amazing and packed full of flavor.
First, to make perfect szechuan noodles, it is essential to use the perfect noodle type. The flavor of the noodle can impact the final taste of the dish. For raw vegan Szechuan noodles, I recommend using dan dan or rice noodles. However, if you cannot find these options, try shirataki noodles. They also work well if you want to reduce the carb count of your meal while keeping it gluten-free.
When making this recipe, I have found that properly washing and preparing vegetables produces the best taste. For example, before cooking, slice the red and yellow bell peppers and scallions into thin strips to enhance their taste and appearance. Additionally, when using zucchini noodles, I suggest you pat them dry with a towel to remove excess moisture after spiralizing them.
Another tip is to make sure that your pan or wok is well-heated before adding your ingredients. This helps prevent your food from sticking and retains its texture.
To ensure every bite has a consistent flavor profile throughout your dish, use a measuring cup when adding seasonings such as soy sauce, garlic cloves or honey.
Finally, Szechuan cuisine is famed for its fiery bite; however, you can still adjust how hot you want your meal by adjusting the level of spices used in this recipe. If you cannot handle heat very well or are worried about sneezing during a meal, reduce the amount of ground cayenne pepper or chili oil used in your recipe.
Follow these tips to make sure that every time you make this recipe at home; it´s like eating better takeout Szechuan Noodles from an authentic Chinese restaurant!
: Why You Should Try This Spicy Szechuan Noodles Recipe
In conclusion, this spicy Szechuan noodles recipe is a must-try for anyone looking for a tasty and healthy meal that satisfies your cravings for Chinese takeout. Not only is it easy to make and customizable to your liking, but it’s also raw vegan, gluten-free, and packed with flavorful ingredients like tahini sesame paste, fresh ginger, garlic cloves, and spicy chili oil.
By opting for homemade noodles recipes like this one instead of ordering takeout, you can avoid consuming hidden preservatives and unhealthy additives. Plus, you can add your own touch by using alternative noodle options like zucchini noodles or shirataki noodles.
So why not give it a try? With these detailed recipe instructions and useful tips on how to perfect your results, you’ll be whipping up deliciously spicy Szechuan noodles in no time. Impress your family and friends with this healthy vegan recipe that’s better than takeout any day!
Szechuan Noodles (Raw Vegan) Recipe
- 6 garlic cloves, chopped
- 1/4 cup fresh ginger, peeled and chopped
- 1/2 cup tahini (sesame paste)
- 1/2 cup smooth peanut butter
- 1/2 cup good soy sauce or 1/2 cup Braggs liquid aminos
- 1/4 cup dry sherry
- 1/4 cup sherry wine vinegar or 1/4 cup rice vinegar
- 1/4 cup honey or 1/4 cup agave nectar
- 1/2 teaspoon hot chili oil
- 2 tablespoons dark sesame oil
- 1/2 teaspoon fresh ground black pepper
- 1/8 teaspoon ground cayenne pepper
- 1 lb kelp noodles
- 1 red bell pepper, julienned
- 1 yellow bell pepper, julienned
- 4 scallions, sliced diagonally (white and green parts)
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree until smooth.
- Rinse and drain the kelp noodles in a colander, place it in a large bowl, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm, cold or room temperature. The remaining sauce may be added, as needed, to moisten the pasta. I love adding some crunch, so I usually throw some chopped peanuts, or blanched broccoli bits, crumbled crisp onions - anything really!
- If you're not into spice, reduce it - although I personally feel that the spice adds another layer of amazingness! =).
Add Your Own Notes
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Jolo is a talented chef and food blogger with a passion for vegan and Caribbean flavors. From savory vegetarian dishes to tropical smoothies, Jolo’s Kitchen has something for everyone. Whether you’re looking for meat-free meals or creative Caribbean recipes, Jolo’s Kitchen is the perfect place for you.