Sichuan Peanut Noodles with Sesame Dressing

Cold noodles tossed in a creamy, nutty, and slightly spicy sauce, perfect as a side dish or light lunch.

Prep Time

15 minutes

Total Time

25 minutes

Calories

475 kcal

Difficulty

Easy

Equipment

2 items

Cost

£1.28/serving

Season:

☀️ Summer

Meal Type:

Lunch•Side Dish

Cuisine:

Asian

Mood:

Comfort Food•Healthy•Spicy

Ingredients

Servings

8ozDried Chinese Noodles (e.g., Dan Dan Noodles)(Can substitute with spaghetti or linguine, but reduce cooking time.)

£2.50

0.3cupCreamy Peanut Butter(Use smooth peanut butter for best texture.)

£0.35

2tablespoonsSesame Paste (Tahini)(Provides a deep, nutty flavor. Can be found in Asian markets.)

£0.40

2tablespoonsSoy Sauce(Adjust to taste.)

£0.10

2tablespoonsBlack Vinegar (Chinkiang Vinegar)(Can substitute with rice vinegar, but reduce amount slightly.)

£0.25

1teaspoonSugar(Balances the savory and acidic flavors.)

£0.01

1tablespoonsChili Oil(Adjust to taste, depending on spice preference. Use chili oil with sediment for more flavor.)

£0.30

1teaspoonSichuan Peppercorns(Toast lightly in a dry pan for enhanced flavor, then grind into a powder.)

£0.50

2clovesGarlic(Minced finely.)

£0.10

2tablespoonsWater or Broth(Used to thin the sauce to the desired consistency.)

2stalksScallions(Thinly sliced, for garnish.)

£0.40

2tablespoonsRoasted Peanuts(Coarsely chopped, for garnish.)

£0.20

Total Cost

£5.11

£1.28 per serving

Instructions

1.
Cook the noodles according to package directions. Drain and rinse under cold water until completely cooled. Set aside.
2.
In a medium bowl, whisk together the peanut butter, sesame paste, soy sauce, black vinegar, sugar, chili oil, Sichuan peppercorn powder, minced garlic, and water (or broth). Add water/broth gradually until the sauce reaches your desired consistency.
3.
In a large bowl, combine the cooked noodles and the peanut sauce. Toss well to coat the noodles evenly.
4.
Divide the noodles among serving bowls. Garnish with chopped peanuts and sliced scallions.
5.
Serve immediately or chill for later.

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My Notes

Nutrition Information

Nutrition per serving (220g)

475 kcal / 1987 kJ

Carbs

45g

17% of RDA

Fat

26g

37% of RDA

Protein

18g

36% of RDA

Detailed Breakdown

Fibre

4 g

13% of RDA

Sugar

7 g

8% of RDA

Sodium

750 mg

33% of RDA

Saturated Fat

4 g

20% of RDA

Chef's Tips

For a richer flavor, use toasted sesame oil in the sauce.

Add a splash of rice wine vinegar or Shaoxing wine for extra depth of flavor.

Adjust the amount of chili oil and Sichuan peppercorns to control the spice level.

The sauce can be made ahead of time and stored in the refrigerator for up to 3 days. Bring to room temperature before tossing with the noodles.

Add shredded cucumber or bean sprouts for added crunch and freshness.

Cooking Equipment

Large pot

Mixing bowls

Wine Pairings

No wine pairing suggestions available for this recipe.

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