Sichuan Peppercorn Noodles

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


Oil Sauce

  • 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
  • Egg
  • Green onions


  1. Heat olive oil and add sichuan peppercorns, stir frying for a minute or two on high heat until fragrant.
  2. Add in garlic, ginger, and the whites of the green onions. Stir fry briefly until garlic is slightly toasted.
  3. 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.
  4. Cook soba noodles, drain.
  5. While noodles cook, blanch green beans or vegetables of choice in hot boiling water.
  6. Fry one egg per serving.
  7. 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.

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