Here’s a fast, tasty, and very flexible meal that seems more special than the typical weeknight dinner. Cooked noodles are tossed with a somewhat spicy, incredibly flavorful oil, tender-crisp veggies and a protein source — for a balanced, one-bowl meal.
This started out as another recipe I had bookmarked because I “had all the ingredients.” Famous last words, huh? I started the recipe and realized I was missing about 75% of the list — my selective memory isn’t helping in this PhD program! So then it was time to do what one has to do in that situation: improvise. And I came up with this very lovely dish that I love to make again and again.
The peppercorn add a unique twist to the flavor. It is a bit lighter, almost fruity, with a slight mouth-numbing “hot” effect. I purchased a medium-sized bag at my local Asian grocery store for ~$3.
The oil itself keeps for a few days (refrigerated), and makes lovely leftover lunches. Enjoy!
Sichuan Peppercorn Noodles
Makes enough oil for 4 servings
- 2 tablespoons olive oil
- 1 tablespoon sichuan peppercorns
- 4-5 cloves of garlic, finely diced
- 1/2 inch of fresh ginger, finely diced
- 4 stalks of green onions, diced, whites and green separated
- 2 1/2 tablespoons soy sauce
- 1 tablespoon sweet soy sauce (Indonesian brand “ABC”)
- 1 tablespoon jalapeno or other chili oil
- 1 teaspoon red chili sauce
- 1 1/2 tablespoons sesame oil
Rest of the dish
- Soba buckwheat noodles
- Green beans
- Sugar snap peas
- Green onions
- Heat olive oil and add sichuan peppercorns, stir frying for a minute or two on high heat until fragrant.
- Add in garlic, ginger, and the whites of the green onions. Stir fry briefly until garlic is slightly toasted.
- Mix in the rest of the sauce ingredients (saving the green onion tops for garnish), and simmer for 3-5 minutes over low heat. Set aside in a ramekin.
- Cook soba noodles, drain.
- While noodles cook, blanch green beans or vegetables of choice in hot boiling water.
- Fry one egg per serving.
- When ready to serve, place noodles in large, deep bowl. Spoon 1/4 of sauce, and follow with vegetable and protein. Serve. Mix before eating.