eddiewelker.com: My Szechuan Noodles

Name: eddiewelker.com: My Szechuan Noodles
Total time: 20 min
Ingredients: ⅓ teaspoon mushroom or other MSG powder (chicken, etc.); Chili oil; Lao Gan Ma Chili in Oil & Chili Crisp (I prefer the Chili in oil, though a little Chili Crisp can be nice); Garlic (not more than 2 cloves, finely minced); Dried Chili (the Chengdu dried are amazing, and totally different than Western); Tahini or deep sesame paste (⅓ teaspoon); Any amount of dried peppers to taste (use less “Danshan” type chili/fennel than usual); Optional: ⅓ teaspoon Chinese vinegar; Sugar to taste (not optional); Chinese five spice; 1 teaspoon Chinese soy sauce; Salt to taste; Noodles

eddiewelker.com

My go-to base recipe for spicy Szechuan noodles. Features a rich blend of chili oil, garlic, tahini, and spices bloomed with boiling water for deep flavor.

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Ingredients

⅓ teaspoon mushroom or other MSG powder (chicken, etc.)
Chili oil
Lao Gan Ma Chili in Oil & Chili Crisp (I prefer the Chili in oil, though a little Chili Crisp can be nice)
Garlic (not more than 2 cloves, finely minced)
Dried Chili (the Chengdu dried are amazing, and totally different than Western)
Tahini or deep sesame paste (⅓ teaspoon)
Any amount of dried peppers to taste (use less “Danshan” type chili/fennel than usual)
Optional: ⅓ teaspoon Chinese vinegar
Sugar to taste (not optional)
Chinese five spice
1 teaspoon Chinese soy sauce
Salt to taste
Noodles