Alexandra's Kitchen · by Alexandra Stafford★ 4.9
Sichuan Noodles with Chilies and Scallions
NUTRITION · PER SERVING20M COOK
CAL 26%·PRO 27%
CARBS 73G56% OF CAL
3G FIBER11G SUGAR58G OTHER
FAT 19G34% OF CAL
2G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Sichuan noodles tossed with a sesame-soy sauce, red pepper flakes, and vegetables like cabbage and carrots. Spicy, nutty, and quick.
mainchinesepasta🍲 stockpot⚙️ food processor🍳 skilletdairy freeveganvegetarian
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Nutrition & ingredients
Ingredients
serves 4- kosher salt
- 5 tablespoons soy sauce
- 3 tablespoons unseasoned rice vinegar
- 2 to 3 tablespoons packed dark brown sugar (I use 2; original recipe calls for 3)
- 1 tablespoon toasted sesame oil
- ¼ cup grapeseed or other neutral oil
- 5 teaspoons sesame seeds
- 1 to 1¼ teaspoons red pepper flakes
- 12 scallions, white and green parts thinly sliced on the bias, reserved separately
- 1 small cabbage, finely sliced, optional
- 1 to 2 large carrots, grated using the shredder attachment of a food processor, optional
- 12 ounces dried udon noodles, lo mein or spaghetti or fresh udon noodles (fresh udon, such as the Nasoya brand, are my favorite)
At a glance
PER SERVING · TIME 20M
CAL 26%·PRO 27%
CARBS 73G56% OF CAL
3G FIBER11G SUGAR58G OTHER
FAT 19G34% OF CAL
2G SAT17G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 15m
- Cook
- 5m
- Sodium
- 1783mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 217mg
- Calcium
- 75mg
- Iron
- 1mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 15M
- SODIUM
- 1783MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.