Spicy Sichuan Pepper Chicken Noodles in 20 Minutes Recipe
Enjoy a flavorful and spicy Sichuan Pepper Chicken Noodles dish, ready in just 20 minutes. This Chinese-inspired stir-fry features tender chicken thigh slices, crunchy broccoli, and chewy udon noodles tossed in a savory blend of Sichuan peppercorns, chili flakes, oyster sauce, and soy sauce. Garnished with fresh spring onions, this meal balances heat, aroma, and texture for an irresistible weeknight dinner.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings 1x
- Category: Dinner
- Method: Stir-Frying
- Cuisine: Chinese
Ingredients
Scale
For the Stir-Fry
- 1 tablespoon Sichuan peppercorns (toasted and ground)
- 2 tablespoons vegetable oil (can substitute with sesame oil)
- 4 cloves garlic (finely diced)
- 1 medium onion (finely diced, preferably yellow)
- 1 teaspoon chili flakes (adjust according to spice tolerance)
- 500 g chicken thigh fillets (finely sliced)
- 270 g dried udon noodles (about 9.5 oz)
- 200 g broccoli florets (about 7 oz)
- 1/4 cup oyster sauce (hoisin sauce for vegetarian version)
- 1/4 cup soy sauce (low-sodium recommended)
- 1/2 cup spring onion (finely sliced, for garnish)
Instructions
- Toast Sichuan Peppercorns: Toast the Sichuan peppercorns in a dry pan over medium heat for 2-3 minutes until fragrant. Grind them into a fine powder and set aside to use later in the stir-fry.
- Cook Noodles and Broccoli: Bring a large pot of water to a boil. Add the dried udon noodles and broccoli florets and cook for 6-8 minutes until the noodles are al dente and broccoli is tender-crisp. Drain and set aside.
- Sauté Aromatics: Heat vegetable oil in a hot wok over high heat. Add finely diced garlic and onion, sauté for about 1 minute until fragrant and softened.
- Add Spices: Stir in the ground Sichuan peppercorns and chili flakes, cooking for an additional 30 seconds to release their flavors.
- Cook Chicken: Add the thinly sliced chicken thigh fillets to the wok. Let them sear undisturbed for about 2 minutes until golden brown, then stir-fry for another 2-3 minutes until fully cooked through.
- Toss Together: Add the cooked udon noodles and broccoli to the wok along with oyster and soy sauces. Toss thoroughly so the sauce evenly coats all the ingredients. Cook for another 2 minutes to allow the sauce to thicken slightly and flavors to meld.
- Serve and Garnish: Divide the spicy Sichuan chicken noodles into bowls and garnish generously with freshly sliced spring onion. Optionally, sprinkle with sesame seeds for extra crunch before serving.
Notes
- Add a sprinkle of sesame seeds for extra crunch if desired.
- For a vegetarian version, substitute chicken with tofu and use hoisin sauce instead of oyster sauce.
- Adjust chili flakes to control the spiciness according to your tolerance.
- Using low-sodium soy sauce can help reduce overall sodium content.
Keywords: Sichuan chicken noodles, spicy chicken stir-fry, Chinese noodles, udon noodles recipe, quick dinner, Sichuan peppercorn, stir-fry chicken