Spicy Szechuan Noodles

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-08-01 · Updated 2026-08-01

Bold and fiery Szechuan noodles tossed in a savory, spicy sauce with crunchy vegetables for an exciting bite every time. This Chinese-inspired noodle recipe (vegetarian), ready in about 30 minutes, pairs dried wheat noodles, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 450 calories and feeds 4, 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.

Ingredients

• 8 oz dried wheat noodles
• 2 tbsp sesame oil
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 1 tsp, crushed Szechuan peppercorns
• 2 tbsp chili paste
• 3 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp brown sugar
• 3 stalks, sliced green onions
• 1 medium, julienned carrot
• 1, thinly sliced red bell pepper
• 1/4 cup, chopped roasted peanuts
• 2 tbsp, chopped cilantro

Instructions

1. Step 1: Bring a large pot of water to a rolling boil and cook 8 oz dried wheat noodles according to package instructions until al dente, about 5-6 minutes, then drain and rinse under cold water to stop cooking.
2. Step 2: Heat 2 tbsp sesame oil in a large skillet over medium heat and add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 tsp crushed Szechuan peppercorns, sautéing for 1-2 minutes until fragrant and slightly toasted.
3. Step 3: Stir in 2 tbsp chili paste, 3 tbsp soy sauce, 1 tbsp rice vinegar, and 1 tsp brown sugar, cooking for another minute until the sauce thickens slightly and becomes aromatic.
4. Step 4: Add the drained noodles to the skillet along with 3 sliced green onions, 1 medium julienned carrot, and 1 thinly sliced red bell pepper, tossing everything together over medium heat for 2-3 minutes until the noodles are evenly coated and the vegetables soften but retain crunch.
5. Step 5: Remove from heat, sprinkle 1/4 cup chopped roasted peanuts and 2 tbsp chopped cilantro over the noodles for texture and fresh herbal notes, then serve immediately while warm.