Spicy Sichuan Long Noodles
All recipes featured in this episode of Bring on the Karbs! were improvised by Josh and Erica Karbelnik. Please note that the following recipes are approximations of what unfolded during the episode.
We encourage you to embrace the spirit of experimentation when recreating these dishes and share your results with us. Individual results may vary.
Ingredients:
- 1/4 cup scallions, thinly sliced
- 4 garlic cloves, minced
- 1 tsp toasted sesame seeds
- 2 tbsp Sichuan chili flakes
- 1/4 cup canola oil
- 2 tbsp soy sauce
- 1 tsp sugar
- 1 tsp Chinese black vinegar
- 1 tsp white pepper
- Salt to taste
- 8 oz Chinese flat wide long wheat noodles
- Picked cilantro leaves
- 1 red Thai chili, sliced thin
Method:
In a pot, heat oil to between 325F and 350F.
In a bowl, add scallion, garlic, sesame seedss and Sichuan chili flakes. When the oil is hot (not boiling) slowly pour over your mixture. Finish the oil with soy sauce, sugar, black vinegar and salt to taste.
Cook noodles according to package instructions, strain in the sink, and toss with Sichuan oil. Garnish with more green onion, thinly sliced Thai chili, cilantro leaves, and sesame seeds and serve.