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Spicy Szechuan Noodles

Prep time
10 mins
Entrée | Side dishes
by Doug Roese for the Co-op Advantage Program


A spicy and satisfying noodle dish that can be served hot or at room temperature.


1⁄4 csoy sauce
1⁄4 csesame oil
1 cpeanut butter
3 Trice vinegar
1 Thoisin sauce
2 Tlime juice
3⁄4 cwater
1⁄2 tsalt
2 Tgarlic (minced)
2 Tginger (fresh, minced)
1 1⁄2 tsriracha sauce (or 1 teaspoon crushed red pepper flakes)
1 lbudon noodles (or soba, or spaghetti)
  scallions (chopped)
  peanuts (chopped)


Combine first 11 ingredients in blender and blend until smooth. Boil noodles until al dente; drain well. Toss with 3/4 cup of sauce, or more to taste. Garnish with scallions and chopped peanuts.


Keep remaining sauce in tightly sealed container in refrigerator for up to one week. It can be used as a dip for vegetables or a sauce for tofu or chicken.