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Spicy Szechuan Noodles

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

Description

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

Ingredients

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)

Instructions

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.

Notes

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.