Numbing and tingly. A common description of Sichuan cuisine. Or ‘Szechwan’ if you’re in a Western country. Sichuan is a southwest province of China. A few ingredients and flavors native to this province and cuisine are fermented black beans, spicy broad bean paste and Sichuan peppercorns. The numbing and tingly sensation, known as ‘ma’ in Chinese, is owed to the Sichuan peppercorns.
We used Sichuan peppercorns to enhance this Spicy Peanut Noodle dish. The peanut noodles are quick to make and the peppercorns just a topping. Which means an inexpensive and fun step into Sichuan cuisine. Roast the peppercorns in a pan until they’re fragrant, remove them from the heat and finely grind them. Then sprinkle them over the dish at the end as a flavor enhancer. Try just a little at first to see if you like it. We bought our peppercorns from the Savory Spice Shop in Denver, Colorado. You can also buy them online. Be careful, you may get addicted to this fun spice.
Notes and potential recipe additions:
- Andrew likes a sweeter peanut sauce, so we added maple syrup to the ingredient list as optional.
- The oil is optional, but it helps to keep the noodles from sticking to the pan or each other
- Add in some broccoli or cauliflower for some added veg!
If you make this dish, please tag us on Instagram at The Urban Veg! Be sure to let us know what you think in the comments below. Enjoy.
Spicy Vegan Peanut Noodles with Sichuan Peppercorns
- 200 grams rice nooldes other noodles of choice can be used.
- 1 thumb ginger, roughly chopped
- 3 cloves garlic
- 1/2 cup peanut butter
- 1 tbsp soy sauce
- 1 tbsp rice wine vinegar
- juice of 1/2 lime
- 1 tsp sambal or other chili paste
- 2 tsp maple syrup optional
- 3/4 cup water
- 1 tsp oil optional
- 1 tbsp roasted and ground Sichuan peppercorns
- green onion(s) optional for topping
- If you haven't roasted and ground your Sichuan peppercorns, do so now, Soak rice noodles for 30 minutes in hot water to soften them make them easier to cook. Once translucent and white, drain in a colander.
- While the noodles are soaking, in a blend the peanut butter, garlic, ginger, rice wine vinegar, soy sauce, lime juice, chili paste and 1/4 cup and 2 tablespoons of the water until smooth. Taste the sauce and adjust as needed, adding the maple syrup if you want it a little sweet.
- Heat a wok or large skillet on medium-high heat. Add the rice noodles and the rest of the water. The water will help finish cooking the rice noodles and heat them. Cook the rice noodles, stirring often, until they are getting soft and the water is starting to evaporate.
- Add the peanut sauce to the rice noodles and mix well until all of the noodles are coated. Cook for a minute or two until everything is heated through and remove from heat.
- Serve the noodles in bowls and top with the roasted Sichuan peppercorns and sliced fresh chives. Enjoy!