Sichuan cold noodles make for a fast, easy meal, especially if you prepare the sauce in advance. The amount of sauce in this recipe is enough for two servings, but I often make a triple batch and ...

This cold noodle dish requires a bit of preparation if you make your own Sichuan shallot and garlic chilli oil. One batch will last about three months at room temperature, or longer in the fridge.

in collaboration with food, prop, visual stylist and culinary coach Kausar Z Ahmed of Kitchen Craft shares the recipe of ‘Sichuan noodles’. The method is a little lengthy but it will all be ...

Sichuan food is not for the faint of heart, but there's a lot to love about the Chinese region's intensely flavorful fare. Jodie Kautzmann is an editor, baker, and confectioner with more than 15 ...

These thin wheat noodles can feature fresh greens, ground pork or beef, and a wonderful broth zapped with chile oil, chile flakes, Sichuan peppercorns, various vinegars, and sometimes other things ...

Drain and return the noodles to the pot. Rinse twice under cold water and drain; let stand in the colander. 2. Season the shrimp with salt, white pepper and 1/2 teaspoon of the Sichuan peppercorns.

Heat a frying pan until hot, add the Sichuan peppercorns and dry fry for ... Meanwhile, for the noodles, heat the vegetable oil in a wok over a high heat. When the oil is smoking, add the ginger ...