Follow these steps for perfect results
Ginger-Garlic Water
use
Garlic
minced
Ginger
minced
Salt
Water
Cooking Oil
Red Pepper Flakes
Chinese Sesame Seed Paste
Scallion
chopped
Black Vinegar
Soy Sauce
to taste
Sugar
to taste
Peanuts
chopped
Cucumber
shredded
Szechuan Peppercorns
dry-roasted, ground
Fresh White Wheat Noodles
cooked
Prepare ginger-garlic water by combining minced garlic, minced ginger, salt, and water.
Make red pepper flakes in oil by frying red pepper flakes in cooking oil until fragrant, being careful to avoid excessive smoke.
Cook fresh white wheat noodles in rapidly boiling water for 2-4 minutes until al dente.
Assemble the noodles with desired toppings.
Add ginger-garlic water to the cooked noodles.
Add chili flake oil to the noodles.
Add sesame paste to the noodles.
Add chopped scallions to the noodles.
Add roasted Szechuan peppercorn powder to the noodles.
Add soy sauce, black rice vinegar, and sugar to taste.
Optionally add shredded cucumbers or Szechuan preserved vegetables.
Mix all ingredients thoroughly and serve.
Expert advice for the best results
Adjust the amount of chili oil to your spice preference.
Dry-roasting the Szechuan peppercorns enhances their flavor.
Everything you need to know before you start
15 minutes
Ginger-garlic water and chili oil can be made ahead.
Serve in a bowl, garnished with chopped scallions and peanuts.
Serve hot or warm.
To balance the spice
Complementary flavors
Discover the story behind this recipe
Popular street food and restaurant dish.
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