Szechuan Noodles

Szechuan noodlesThis fantastic recipe is from our sister site CC Palate – where every recipe is created by you, but calorie counted by me.


8 oz vermicelli, broken in half
3 T rice vinegar
3 T soy sauce
2 T vegetable oil, canola oil, sunflower oil (do not use olive oil)
1 clove garlic, minced
1 to 2 t minced fresh ginger
1 t dark sesame oil
1/2 t red pepper flakes, or to taste
1/2 red bell pepper, julienned
1/2 cup cilantro chopped

Garnish: 1 or 2 green onions, sliced

Spoon Mage™ Note:

The sauce seems thin, but don’t let that bother you. It sinks into the warm noodles, magically transforming into just right as the noodles reach room temperature.

I sprinkled mine with a handful of crushed peanuts.

Cucumber salad provides the just right cool and crunchy side. Or serve the noodles along with whatever you have coming off the grill. Enjoy!

See Carol’s note after the directions.


Cook vermicelli al dente according to package directions while you’re preparing the rest of the ingredients.

In a large bowl, combine rice vinegar, soy sauce, vegetable oil, garlic, ginger, sesame oil, and pepper flakes.

When vermicelli is cooked, drain well.

Add to large bowl with soy sauce mixture.

Add red bell pepper strips and cilantro, and toss well.

Sprinkle with green onions. Serve at room temperature.

Carol’s Note:

The recipe was adapted from Publications International.

I take this to all our family gatherings. Everybody seems to love it and asks for it. There’s never any left over to bring home.

The sauce makes a good dipping sauce for other dishes, such as Chinese dumplings and egg rolls.


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