Spicy Szechuan Noodles / Hot Chili Oil Noodles (Sichuan)
Hi Guys,
First of all, apologies for the poor sound quality, I didn't realize my microphone's battery died! But thank you for being here to watch this video!!! In honor of Asian American Pacific Islander Heritage Month, I am sharing my take on spicy Szechuan noodles, most commonly known as Biang Biang Noodles. I am obsessed with making these noodles because they are quick and super flavorful! You can control how spicy this dish is with the amount of chili and pepper you use. The chili flakes will give this dish heat and the Szechuan peppers will give this dish a numbing sensation. I hope you try this recipe! If you do, please give “Ivy’s Kitchen” credit, tag me on social media, comment, and #ivyskitchen. Spread the love so others can enjoy my recipes. =)
Ingredients for two:
2 servings of noodles (1 square of wide dried noodles = 1 serving)
1 shallot finely minced
3 cloves of garlic finely minced or pressed
1/2 tbs chopped cilantro
1/2 tbs sliced green onion
1 tbsp Chinese black vinegar
1 tbsp low sodium soy sauce
1/2 tsp chicken powder (use Mushroom powder for vegetarian/vegan option)
1-2 tsp whole Szechuan/Sichuan peppercorns (depending on your spice level)
1-2 tsp red chili flakes (depending on your spice level)
1/2- 1 tbs Lao Gan Ma chili oil (depending on your spice level)
3 tbs vegetable oil
Steps:
1. Cook your noodles according to package instructions. Drain noodles and place in a bowl.
2. Toast your Szechuan peppercorns on low heat until fragrant.
3. Place peppercorns in a mortar and grind until it becomes powdery.
4. Heat oil until it becomes smoking hot!
5. Pile shallots, garlic, chili flakes, Szechuan pepper, and chicken powder over noodles (mixture).
6. Pour hot oil over mixture.
7. Mix noodles.
8. Add black vinegar, soy sauce, and chili oil.
9. Mix until noodles are coated evenly.
10. Garnish with cilantro and green onions.
Noodles:
Recipe Link:
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Szechuan Sauce Recipe | How To Make Szechuan Sauce
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How to make Szechuan Sauce - Recipe for spicy, hot chili sauce. Delicious Schezwan Stir-fry sauce. This sauce can be used to make Szechuan fried rice and noodles. It can also be used in various other chinese recipes like hot and sour soup, manchurian, chilli chicken, chicken wings, along with potato wedges, dumplings etc. It may be used in soups or even as a condiment!
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Spicy Szechuan Noodles with Garlic Chili Oil
Hi food friends! Today's recipe is Spicy Szechuan Noodles with Garlic Chili Oil! ????????️
These are wide noodles tossed in a spicy, garlicky Szechuan chili oil sauce made with garlic, Szechuan chili peppers flakes, soy sauce, and fresh herbs. Best of all, it's ready in 10 minutes which makes this the perfect meal for busy nights.
Full recipe:
Ingredients:
▢ 2 servings of wheat noodles
▢ 1 stalk scallion - chopped
▢ handful cilantro - chopped
▢ sesame seeds - for garnish
Szechuan Garlic Chili Oil Sauce
▢ 3 cloves garlic - minced
▢ 1 to 2 Tablespoons Szechuan chili flakes - or to taste
▢ 3 Tablespoons vegetable oil
▢ 1 Tablespoon dark soy sauce - sub with regular soy sauce
▢ 1 ½ teaspoon Chinese black vinegar - sub balsamic vinegar
▢ ½ teaspoon ginger - grated
▢ ¼ teaspoon salt - or to taste
▢ ¾ teaspoon sugar - (optional)
Optional for more spice
▢ 1 teaspoon Lao Gan Ma Spicy Chili Crisp
▢ 1 teaspoon hot chili oil
▢ finely chopped Thai chilis
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Garlic Dipping Sauce Noodles (蒜蘸面)
Dipping sauce noodles! These are a classic from the Chinese Northwest, and today we'll be whipping them up together with a chili garlic dipping sauce.
0:00 - What are dipping sauce noodles?
0:39 - Preparing the Sauce
2:52 - Making the Noodle Sheets
5:01 - Boiling and Serving
5:36 - Why dip instead of mix?
FOR THE CHILI GARLIC DIPPING SAUCE
Sourcing notes:
Much of this is Western supermarket friendly, minus the chili powder and the vinegar.
Kashmiri Chilli Powder, ideally:
Though Gochugaru would also work:
For the vinegar, we used a Shanxi Mature vinegar like this:
Though Zhenjiang (i.e. Chinkiang) vinegar would also work great. Ditto with a Sichuan black vinegar:
Ingredients:
* Garlic, one head, ~60g worth of cloves
* Salt, 1/2 tsp
* Five spice powder (五香粉), 1/2 tsp
* Kashmiri Chilli Powder -or- Korean Chili Powder -or- Northwest style chili powder (秦椒), 2 tbsp
* Oil, 1/2 cup (we used Sichuan caiziyou - virgin rapeseed oil - though peanut would also work great... or really, anything tasty)
* Aromatics to fry in the oil: onion, ~1/4 medium, finely sliced; ginger, ~1 inch, smashed
* To season the dip: soy sauce (生抽), 1.5 tbsp; dark Chinese vinegar (陈醋/镇江醋), 1.5 tbsp; sugar, 1/4 tsp; MSG (味精), 1/8 tsp
Process:
Pound the garlic in a mortar together with the salt. Do not make it overly pasty. In a bowl, combine with the five spice powder and the chili powder.
Over a medium flame, fry the onion and the ginger in the oil until the onions turn golden brown. Remove the onion and ginger. Over a high flame, heat up the oil until it begins to smoke, ~190C. Pour into the bowl with the garlic and spices. Give a quick mix, and cover to let it steep, ~10 minutes.
Add the rest of the seasoning for the dip and reserve.
FOR THE MIANPIAN NOODLE SHEETS
Makes 2-4 servings (two hungry people, or up to four in the context of a larger meal).
* AP Flour (中筋面粉), 400g
* Salt, 1 tsp
* Water, 184g
Process:
Mix the flour and the salt, then slowly drizzle in the water bit by bit, mixing it with a chopstick. Press it all together, knead for ~1 minute. Cover and rest for ~20 minutes.
Knead for 10-15 minutes until smooth (or alternatively, use a stand mixer with the dough hook attachment – speed 3 – for ten minutes). Cover and rest for ~20-30 minutes.
To make the noodles, first divide the dough into four pieces for easier handling. Roll out the dough into a 1mm thick sheet as we showed at 4:04. To make mianpian noodle sheets, roll up the dough again, slice on the top of the rolling pin, then cut into ~3cm wide sheets. Alternatively, if you want something longer, simply slice your whole sheet into ~3cm wide noodles. Thoroughly flour the noodles as you work.
Add the noodles to a big pot of boiling water. Allow the water to get back up to a boil, then boil for one minute. Add your vegetable of choice. Taste to ensure your noodles are done – they should be floating. Transfer over to a basin of water – hot in the winter, cool in the summer.
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Outro Music: คิดถึงคุณจัง by ธานินทร์ อินทรเทพ
Found via My Analog Journal (great channel):
Szechwan Buckwheat Brown Noodle with Super Spicy Sauce
Here is another cooking that for viewers who can tolerate super spicy noodle. We are using buckwheat type brown noodle with ton of super spicy sauce. You may reduce szechwan red chili oil to lessen the heat. Enjoy.
Below are the list of those ingredients. Again thru the courtesy of Mr. Michael Taylor. Who type those list in his comment section. So we can conveniently COPY-PASTE-PRINT the same.
List of Ingredients: * created by HAPPY WOK *
** spicy Szechuan sauce **
1/2 cup ---- Chinese red chili oil (with sediment)
2 Tbsp ----- each, light soy sauce, Chinkiang vinegar, sesame paste & sesame oil
1 tsp -------- white sugar
** cooking noodles **
8 oz --------- buckwheat brown noodles
6 cups ----- water (for boiling noodles)
1 tsp ------- salt
** toppings **
1/4 cup ---- toasted peanuts (coarsely chopped)
1 tsp -------- roasted sesame seeds
2 Tbsp ----- chopped green onions