Beef Szechuan Noodles

These Beef Szechuan Noodles Recipe are made with Chinese egg noodles, ground beef, soy sauce, hoisin sauce, rice vinegar, and Szechuan chili oil.

Beef Szechuan noodles are a popular Chinese dish that is often served as a main course. The dish features tender slices of beef cooked with Szechuan peppercorns, garlic, and ginger, and served over a bed of chewy noodles. The dish is typically very spicy, with a strong, bold flavor that comes from a combination of chili oil, soy sauce, and rice vinegar.

Beef Szechuan noodles are often garnished with scallions, cilantro, and crushed peanuts, which provide a refreshing contrast to the spicy, savory flavors of the dish. The dish can be customized by adding additional vegetables such as carrots, bell peppers, and bean sprouts, to make it more nutritious and filling.

These Beef Szechuan Noodles are the real deal and only takes 20 minutes to make. They run on the spicy side since they’re from the Szechuan region of China. You can definitely control how much chili oil you would like to put in it so it doesn’t have to be super spicy. There are many variations to this dish and this is my favorite.

Feel free to also check out these Spicy Drunken Noodles and my Pho Tai recipe.

Jump to:

• What are Szechuan Noodles?
• Szechuan Noodles Recipe Ingredients
• How to make Szechuan Noodles
• What to serve with Szechuan Noodles
• Substitutions
• Szechuan Noodles Recipe Variations
• Equipment
• How to store Szechuan Noodles
• Szechuan Noodles Recipe Top tips
• Beef Szechuan Noodles Recipe
• Food safety

What are Szechuan Noodles?

Szechuan noodles, also known as Sichuan noodles, are a type of spicy noodle dish that originated in the Sichuan province of China. The dish typically consists of wheat noodles that are served in a spicy, savory sauce made with Sichuan peppercorns, chili oil, garlic, ginger, and other seasonings. The heat level of the dish can vary, but it is usually quite spicy, with a numbing sensation from the Sichuan peppercorns. Szechuan noodles are often topped with vegetables such as scallions, bean sprouts, and cucumbers, as well as protein such as ground pork, chicken, or tofu. The dish is popular both in China and in many other countries, where it is often served in Chinese restaurants.

Szechuan Noodles Recipe Ingredients

• Sesame oil
• Vegetable oil
• Ground beef
• Ground pepper
• Brown sugar
• Soy sauce
• Hoisin sauce
• Rice vinegar
• Tahini
• Egg noodles
• Baby spinach
• Szechuan chili oil
• Scallions

See recipe card for quantities.

How to make Szechuan Noodles

Hint: Make sure the noodles are still hot so the noodles mix well with the sauce.

What to serve with Szechuan Noodles

• Steamed vegetables: Serve some steamed vegetables on the side, such as bok choy or broccoli, to add some crunch and freshness to the meal. Check out my Air Fried Bok Choy to serve this with.
• Chinese-style dumplings: Serve some Chinese-style dumplings, such as potstickers or steamed dumplings, as an appetizer or side dish to complement the spicy noodles.
• Fried rice: Serve some fried rice as a side dish to soak up the spicy sauce from the noodles.
• Cold sesame noodles: Serve some cold sesame noodles as a side dish to provide a contrast in temperature and texture to the spicy Szechuan noodles.
• Egg drop soup: Serve some egg drop soup as a light and comforting side dish that can help to balance out the spiciness of the noodles.

Substitutions

Sesame oil: Sesame oil is a very one of a kind taste. If you do not like it, you can jut substitute with grapeseed oil, walnut oil or peanut oil.

Ground beef: I love using ground beef for this recipe. If you would like something lighter, feel free to use ground chicken or ground turkey.

Ground pepper: If you happen to have Szechuan peppercorns, use a mortar and pestle to ground them. This is the traditional way to make Beef Szechuan Noodles. If you have only regular pepper, that works too.

Sugar: I love using brown sugar for this recipe, so its not super sweet. If you prefer to use honey, maple syrup or granulated sugar, equal parts will work.

Soy sauce: You can use tamari, shoyu sauce, or coconut aminos instead of soy sauce.

Rice vinegar: I have made this recipe using apple cider vinegar instead of rice vinegar, and they both works. You could even use lemon juice for that tangy kick.

Tahini: I used tahini for this recipe, although peanut butter and almond butter works just as well. Tahini has more of a sesame taste to it, which is why I prefer it.

Noodles: You can totally use spaghetti for this recipe, I have tried it. Both Chinese egg noodles and spaghetti work wonders.

Spinach: If you do not like spinach, chopped bok choy is great for this recipe.

Chili oil: I used Fly By Jing chili oil for this recipe. I believe Trader Joe's has their own brand too.

Scallions: You can garnish with scallions, green onion, or chives.

Szechuan Noodles Recipe Variations

• Vegetarian Szechuan Noodles: For a vegetarian option, omit the meat and add extra vegetables such as mushrooms, bell peppers, and zucchini.
• Shrimp Szechuan Noodles: Add shrimp to the dish to provide a seafood flavor and to add protein.
• Chicken Szechuan Noodles: Add diced chicken to the dish to provide a lean protein source.
• Beef Szechuan Noodles: Add sliced beef to the dish to provide a hearty and flavorful protein source.
• Spicy Peanut Szechuan Noodles: Add peanut butter to the sauce to give it a creamy texture and to add a nutty flavor.
• Szechuan Noodle Salad: Chill the noodles and toss them with vegetables like cucumber, carrots, and cabbage, then dress with the spicy Szechuan sauce for a refreshing and zesty noodle salad.

Equipment

• Large pot: A large pot is needed to cook the noodles.
• Strainer: A strainer is needed to drain the cooked noodles.
• Wok or large skillet: A wok or large skillet is used to stir-fry the ingredients.
• Wooden spoon or spatula: A wooden spoon or spatula is used to stir and toss the ingredients in the wok.
• Chef's knife: A sharp chef's knife is needed to slice the beef and vegetables.
• Cutting board: A cutting board is needed to chop and slice the ingredients.
• Garlic press: A garlic press is optional, but can be used to quickly mince garlic.
• Grater: A grater can be used to grate ginger.
• Measuring cups and spoons: Measuring cups and spoons are needed to measure the ingredients accurately.
• Bowls and serving dishes: Bowls and serving dishes are needed to serve the finished dish.

How to store Szechuan Noodles

1. Let the noodles cool down to room temperature.
2. Place the noodles in an airtight container or a resealable plastic bag.
3. Store the container or bag in the refrigerator for up to 3-4 days.
4. When you're ready to eat the leftover noodles, take them out of the fridge and let them sit at room temperature for about 10-15 minutes to warm up.
5. You can reheat the noodles in the microwave for 1-2 minutes or in a pan on the stove over medium heat for a few minutes.

Szechuan Noodles Recipe Top tips

• Cook the noodles al dente, so they are still slightly firm when you bite into them. This will prevent the noodles from becoming mushy when you stir-fry them with the other ingredients.
• Use a wok or a large skillet to stir-fry the noodles. This will ensure that the noodles cook evenly and absorb the flavors of the sauce and other ingredients.
• Prep all the ingredients beforehand and have them within easy reach. Szechuan noodles cook quickly, and you won't have time to chop vegetables or measure out ingredients while you're stir-frying.
• Adjust the heat to your liking. Szechuan noodles can be spicy, so adjust the amount of chili flakes or Szechuan peppercorns to your desired level of heat.
• Use fresh ingredients for the best flavor. Fresh vegetables, herbs, and spices will give your Szechuan noodles a bright and vibrant taste.
• Don't over-sauce the noodles. A little sauce goes a long way, and adding too much can make the dish soggy. Add the sauce gradually and toss the noodles until they are evenly coated.
• Add protein such as beef, chicken, or shrimp for a more filling meal.

Print

Food safety

• Cook to a minimum temperature of 165 °F (74 °C)
• Do not use the same utensils on cooked food, that previously touched raw meat
• Wash hands after touching raw meat
• Don't leave food sitting out at room temperature for extended periods
• Never leave cooking food unattended
• Use oils with high smoking point to avoid harmful compounds
• Always have good ventilation when using a gas stove

See more guidelines at USDA.gov.