Hot and Sour Szechuan Noodle Stir Fry

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A bold and fiery noodle stir fry with Szechuan peppercorns and fresh chili that delivers a hot, tangy, and numbing flavor punch. This Chinese-inspired noodle recipe, ready in about 20 minutes, pairs dried Chinese wheat noodles, vegetable oil, Szechuan peppercorns for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 3 Chinese cuisine 400 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

8 oz dried Chinese wheat noodles
3 tbsp vegetable oil
1 tsp Szechuan peppercorns
2, thinly sliced fresh red chili peppers
3, minced garlic cloves
1 tbsp, minced ginger
3 tbsp soy sauce
2 tbsp black vinegar
1 tsp sugar
2, sliced scallions
1 tsp toasted sesame oil

The wok we’d stir-fry this in → Best Woks for 2026: Carbon Steel, Nonstick & Flat-Bottom Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Bring a large pot of water to a boil and cook 8 oz dried Chinese wheat noodles for 4-5 minutes until just tender but still firm. Drain and rinse under cold water, then set aside.
Step 2: Heat 3 tbsp vegetable oil in a large wok over medium-high heat. Add 1 tsp Szechuan peppercorns and toast for 30 seconds until fragrant but not burnt.
Step 3: Add 2 thinly sliced fresh red chili peppers, 3 minced garlic cloves, and 1 tbsp minced ginger. Stir-fry for 1-2 minutes until aromatic.
Step 4: Add the drained noodles to the wok along with 3 tbsp soy sauce, 2 tbsp black vinegar, and 1 tsp sugar. Toss vigorously for 2-3 minutes until the noodles are evenly coated and heated through.
Step 5: Remove from heat and stir in 2 sliced scallions and 1 tsp toasted sesame oil. Serve immediately for a hot and sour flavor experience.