Szechuan Noodles with Vegetables

Instructions

1. Step 1

   Whisk the sesame paste, light soy sauce, Chinkiang vinegar, chili oil, sesame oil, sugar, ground Sichuan peppercorn, and warm water until smooth.

   Ingredients used: 30.0 gr Chili Oil, 12.0 gr Granulated Sugar, 60.0 ml Light Soy Sauce, 10.0 ml Sesame Oil, 45.0 gr Sesame Paste, 2.0 gr Sichuan Peppercorn, 30.0 ml Vinegar, 60.0 ml Water

   Cookware: mixing bowl, whisk

2. Step 2

   Bring a large pot of water to a boil. Add the noodles and cook until tender but still pleasantly chewy, following the package timing when it differs.

   Timer: 5 min (fixed)

   Ingredients used: 300.0 gr Wheat Noodles

   Cookware: large pot

3. Step 3

   Drain the noodles thoroughly and set them aside.

   Cookware: colander

4. Step 4

   Heat the neutral oil in a wok over medium heat. Add the garlic and ginger and stir until fragrant without browning.

   Timer: 1 min (fixed)

   Ingredients used: 12.0 gr Garlic, 15.0 gr Ginger, 30.0 ml Vegetable Oil

   Cookware: wok

5. Step 5

   Increase to high heat. Add the cabbage, carrots, and bell pepper, then stir-fry until brightly colored and crisp-tender.

   Timer: 4 min (fixed)

   Ingredients used: 2.0 piece Carrot, 280.0 gr Green Cabbage, 1.0 piece Red Bell Pepper

   Cookware: tongs, wok

6. Step 6

   Reduce to medium heat, pour in the prepared sauce, and bring it to a gentle simmer.

   Timer: 1 min (fixed)

   Cookware: tongs, wok

7. Step 7

   Add the drained noodles and toss until evenly coated and heated through.

   Timer: 2 min (fixed)

   Cookware: tongs, wok

8. Step 8

   Remove from the heat, fold in the scallions, and serve immediately.

   Ingredients used: 4.0 piece Scallion

   Cookware: tongs, wok