Hi Guys,

First of all, apologies for the poor sound quality, I didn’t realize my microphone’s battery died! But thank you for being here to watch this video!!! In honor of Asian American Pacific Islander Heritage Month, I am sharing my take on spicy Szechuan noodles, most commonly known as “Biang Biang Noodles”. I am obsessed with making these noodles because they are quick and super flavorful! You can control how spicy this dish is with the amount of chili and pepper you use. The chili flakes will give this dish heat and the Szechuan peppers will give this dish a numbing sensation. I hope you try this recipe! If you do, please give “Ivy’s Kitchen” credit, tag me on social media, comment, and #ivyskitchen​​​​. Spread the love so others can enjoy my recipes. =)

Ingredients for two: –

2 servings of noodles (1 square of wide dried noodles = 1 serving)
1 shallot finely minced
3 cloves of garlic finely minced or pressed
1/2 tbs chopped cilantro
1/2 tbs sliced green onion
1 tbsp Chinese black vinegar
1 tbsp low sodium soy sauce
1/2 tsp chicken powder (use mushroom powder for vegetarian/vegan option)
2 tsp whole Szechuan/Sichuan peppercorns (depending on your spice level)
1-2 tsp red chili flakes (depending on your spice level)
1/2-1 tbs Lao Gan Ma chili oil (depending on your spice level)
3 tbs vegetable oil

Instructions:

1. Cook your noodles according to package instructions. Drain noodles and place in a bowl.
2. Toast your Szechuan peppercorns on low heat until fragrant.
3. Place peppercorns in a mortar and grind until it becomes powdery.
4. Heat oil until it becomes smoking hot!
5. Pile shallots, garlic, chili flakes, Szechuan pepper, and chicken powder over noodles (mixture).
6. Pour hot oil over mixture.
7. Mix noodles.
8. Add black vinegar, soy sauce, and chili oil.
9. Mix until noodles are coated evenly.
10. Garnish with cilantro and green onions.

Noodles:

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