Chinese Sichuan Noodles

Updated: Apr 11






Sichuan 四川 



I would like to just say a few words about the area and the cuisine of Sichuan in china before the recipe, as I do believe this is very important for every recipe to have the history and story behind it.

So therefore Sichuan is an area in China that has an abundance of chillis, spices and more importantly I may add the famous Sichuan pepper, this pepper is quite remarkable it has a remarkable flavor unlike any that I have tasted before, there is a slightly citrusy flavor that is sharply followed by strong peppery taste which is then followed by an unusual numbing sensation.

This pepper is really the secret ingredient of Sichuan cuisine, a largely unknown pepper in Europe, having said that people are starting to discover this pepper as well as use it in their cooking. So I would not be surprised if you are one of them, and the same can be said for those who have never heard of this pepper before.

To conclude these Sichuan noodles are easy to make as we have our very own “Méline’s Chilli Sauce” which is an old Sichuan recipe full of these peppers.





Chinese Sichuan Noodles



Ingredients


2L Beef stock (this can be brought or made) (chicken stock

works well too, but beef is traditional)

300g                                             Noodles (Chinese egg noodles)

2 Cloves of garlic (finely  sliced)

2                                                          Pak Chio (medium)      

1/4 Chinese cabbage

250g (optional) Diced Sirloin or fillet beef steak (pre-braised shin is great too)

(this is also a great way of using up that leftover beef from a

roast one or two days before)

2-3 teaspoons Méline’s Chilli sauce  (more to taste)

5g Toasted Sesame Seeds

2g Sesame oil



Method


Place a large saucepan onto the stove add a little veg oil and then the garlic, fry the garlic of just for 2-3 minutes as you do not want the aggressive raw garlic flavor but you still want that lovely garlic flavor. Next, add one teaspoon of Chilli sauce stir for 30 seconds, add the stock and then the meat, bring to a low simmer.

Skim the top of the broth. 

Now you can add the noodles, depending on the cooking time of the noodles allow 3 minutes for the next step.

Therefore three minutes before the noddles are cooked add the Chinese cabbage, Pac Choi, toasted sesame seeds and one more teaspoon of Chilli sauce.

Now at this point you can add little or as much Chilli Sauce as you like, but bear in mind that you can always add to your own portion, you can not take away ;)

I have added a little broccoli for the presentation, this recipe is really versatile so you can use any veg you like.

Now you can serve up and enjoy fantastic Sichuan noddles,,,

In the traditional recipe, it has a lot more oil in it but with Méline’s Chilli Sauce it is healthy, full of flavor, and contains a lot less oil.

Please let me know in the comment section if I can better the recipe, if some parts were unclear or if it was really tasty, 

    thank you.

If you have any queries or any questions please do not hesitate to contact me

thomas@chef-middleton.com

#melinessauce

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