This Szechuan Noodle Salad is a bold and flavorful dish that balances the heat of chili paste with the creamy richness of peanut butter. The sauce is a complex blend of dark soy sauce, red wine vinegar, sesame oil, and aromatic ginger and garlic, creating a deeply savory profile with a subtle kick. Tossed with tender noodles and fresh green onions, this recipe offers a satisfying texture and a burst of authentic Chinese-inspired flavors. It is perfect as a quick weeknight dinner, a hearty lunch, or a vibrant side dish for gatherings. The combination of spicy, sweet, and umami notes makes it a memorable meal that is easy to prepare with pantry staples. Serve warm or at room temperature for maximum enjoyment.
Szechuan Noodle Salad In Peanut Sauce
Description
This Szechuan Noodle Salad is a bold and flavorful dish that balances the heat of chili paste with the creamy richness of peanut butter. The sauce is a complex blend of dark soy sauce, red wine vinegar, sesame oil, and aromatic ginger and garlic, creating a deeply savory profile with a subtle kick. Tossed with tender noodles and fresh green onions, this recipe offers a satisfying texture and a burst of authentic Chinese-inspired flavors. It is perfect as a quick weeknight dinner, a hearty lunch, or a vibrant side dish for gatherings.Ingredients
Directions
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Bring a large pot of salted water to a boil and cook noodles according to package directions until al dente.
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Drain the noodles, reserving 1/2 cup of the cooking water, then rinse briefly with cold water if serving as a salad, or keep warm if serving hot.
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In a small bowl, whisk together peanut butter, dark soy sauce, red wine vinegar, Chinese chili paste, sugar, sesame oil, dry sherry, hot dry mustard, and salt until smooth.
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Gradually whisk in the chicken stock to thin the sauce to a pourable consistency.
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In a large skillet, heat vegetable oil over medium heat.
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Add minced gingerroot and minced garlic, saut&# 195;©ing for about 30 seconds until fragrant but not browned.
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Pour the peanut sauce mixture into the skillet and stir to combine with the aromatics, heating through for 1 minute.
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Add the drained noodles to the skillet and toss gently to coat evenly with the sauce.
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If the sauce is too thick, add reserved cooking water one tablespoon at a time until desired consistency is reached.
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Stir in minced green onion and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 350.0kcal
- % Daily Value *
- Total Fat 27.1g42%
- Saturated Fat 5.4g27%
- Cholesterol 27.2mg10%
- Sodium 3098.9mg130%
- Total Carbohydrate 12.4g5%
- Dietary Fiber 3.1g13%
- Sugars 3.9g
- Protein 15.7g32%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Noodle Variations: This recipe works well with ramen noodles, lo mein noodles, or even spiralized zucchini for a low-carb option. Adjust cooking times based on your chosen noodle type.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. The noodles may absorb some sauce over time, so add a splash of water or broth when reheating.
Spice Level: Adjust the amount of Chinese chili paste to suit your heat preference. For a milder version, reduce the paste to 1/2 tablespoon or omit it entirely.
Protein Additions: Add cooked shredded chicken, tofu, or edamame for extra protein and texture.
