Spicy Szechuan Noodles
This style of dish was traditionally sold by hawkers who went around the narrow streets of Szechuan villages on foot, carrying with them everything required to put together these spicy noodles.
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Cooking tools:
- Saucepan
- Fine-mesh sieve
- Mason jar
- Stove
- Chef's knife
- Cutting board
- Measuring spoon
- Measuring cup
- Mixing bowl
- Pot
- Colander
- Spatula
- Spoon
- Spice grinder
- Skillet
- Serving bowl
Ingredients
- 1 Tbsp vegetable oil
- A thumb of finely chopped fresh ginger
- 100 g plain tofu (or more if required, diced)
- 1 1/2 Tbsp soya sauce/tamari (to taste)
- 3 Tbsp chilli oil (see below)
- 2 Tbsp toasted sesame seeds (coarsely ground)
- 3 Tbsp soya sauce
- 400 g udon noodles
- 2 spring onions (chopped)
- 3/4 cup peanut oil
- 7 dried red chillies
- 1 Tbsp Szechuan peppercorns
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