Can I make this ahead of time?

Yes, and truth be told, it might taste even better the next day. That is how flavors settle and sing. Keep the noodles in an airtight container and reheat gently in a skillet with a little broth.

What is the best noodle to use?

Use what you like. Spaghetti is a handy stand-in and cooks the way you expect. Chinese-style wheat noodles are truer to the dish. Rice noodles work for a gluten-free option. The texture changes a bit, but the comfort remains.

How do I keep the peanuts crunchy?

Store them separate and sprinkle them on at the table. If you add them to the hot pan, they will soften. The crunch is part of the charm.

Can I make this vegetarian?

Absolutely. Swap chicken broth for vegetable broth and skip any animal protein. Add tofu or extra snap peas for texture. A touch of mushroom soy sauce adds umami if you need it.

Is Szechuan chili paste very spicy?

It can be. Start with less and add more. You can also mix some with oil first to spread flavor without overpowering heat. Your palate adjusts faster than you expect, and adding heat at the table lets everyone choose.

Easy to Make Effortless Szechuan Noodles 2026

Description

A comforting dish that brings together bold Szechuan flavors with the warmth of family gatherings, perfect for weeknight dinners or Sunday suppers.

Ingredients

Scale

8 ounces dry noodles (spaghetti or Chinese-style wheat noodles)
3 cloves garlic, finely chopped
½ cup finely sliced green onion
1 tablespoon grated ginger
2 tablespoons rice vinegar
¼ cup soy sauce
1 tablespoon hoisin sauce
½ cup chicken or vegetable broth
1 teaspoon sugar
2 tablespoons Szechuan chili sauce or paste
½ cup trimmed snow peas
2 tablespoons cooking oil
Optional: crushed peanuts or sesame seeds for topping

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Instructions

Boil a generous pot of water, toss in the noodles, and cook them per the package. Drain and set aside.
Whisk soy sauce, rice vinegar, Szechuan chili paste, hoisin sauce, sugar, and broth together in a small bowl and set close by.
Heat oil in a big pan or wok over medium-high. Add garlic and ginger, sauté until the aroma fills the kitchen and the garlic turns golden.
Add snow peas, stir for a couple of minutes until they stay crisp but soften slightly.
Add the drained noodles into the wok, pour in the sauce and stir until everything is coated nicely. Let it heat through for about 2 minutes.
Take the pan off the heat, sprinkle with chopped green onions and add peanuts or sesame seeds if desired. Serve immediately.

Notes

For best results, keep ingredients organized and watch the cooking time of garlic and ginger to avoid burning. If you have leftovers, they can be refrigerated and reheated gently.

Prep Time: 15 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Stir-frying
Cuisine: Asian

Nutrition

Serving Size: 1 serving
Calories: 350
Sugar: 5g
Sodium: 800mg
Fat: 12g
Saturated Fat: 2g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 45g
Fiber: 3g
Protein: 10g
Cholesterol: 0mg