Szechuan Noodles

"This recipe comes from the cookbook The Ultimate Chinese and Asian Cookbook, with a few alterations on my part. Feel free to add cooked chicken or crab, or even vegetables. I usually double the sauce ingredients. I do not find these are spicy, so you may want to add in some red pepper flakes or ground Szechuan peppercorns if you want some heat. Preparation time is an estimate."
photo by Debi9400 photo by Debi9400
photo by Debi9400
Ready In:




  • Cook noodles as directed on the package. Drain.
  • Mix all remaining ingredients together until well mixed. It may help to heat for a minute in the microwave.
  • Mix noodles and sauce.
  • Serve warm, but these also taste great cold.

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  1. This was just so good! I always add a surprise dish when having a special supper - and this one made for special. Made as posted and followed your suggestion and doubled the sauce - went light doubling the sesame oil and used three garlic. Served this as a cold salad, I am sure it's equally good warm. My first Szechuan Noodles - but certainly not my last! Thank you Cilantro for sharing this recipe that so impressed us all!
  2. Oh my gosh - this recipe is a total surprise! It's too easy to be this flavourful! It took absolutely no effort, no time and very few ingrediants and the whole family gave it rave reviews. Since we don't like the sweet side, I used Sombel Oelek, a hot chili paste rather than the sweet chili sauce so did not need to add red pepper flakes. The advice to double up on the ingrediants is a good one and when you do, don't double the garlic, just add a wee titch extra. Definitely use a DRY sherry - you can't taste it but it enhances the flavours perfectly. I also added some precooked preseasoned chicken breast strips by Lilydale and heated the sauce on a very low heat while the noodles cooked. Since some people have trouble with onions, next time I will try with a bit of onion powder and add sliced sugar snap peas for the some crunch and colour. This will be our new favourite meal after having to work all day long. I'm looking forward to seeing more of your recipes on Zaar!



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