Ding Bian Cuo - Spicy Stir-Fried Noodles

Ingredients

• 250g (8.8 oz) wheat noodles 250g (8.8 oz) wheat noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 1 tablespoon Sichuan peppercorns 1 tablespoon Sichuan peppercorns
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 1 red bell pepper, thinly sliced 1 red bell pepper, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 3 scallions, sliced 3 scallions, sliced
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon sugar 1 tablespoon sugar
• 1 teaspoon sesame oil 1 teaspoon sesame oil
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories (kcal / KJ): 320 kcal / 1340 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 55g, 8g
• Protein: 8g
• Fiber: 4g
• Salt: 2g

Preparation

1. 1.
   Cook the wheat noodles according to package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. 3.
   Add the minced garlic, grated ginger, and Sichuan peppercorns to the wok. Stir-fry for 1-2 minutes until fragrant.
4. 4.
   Add the chili bean paste to the wok and stir-fry for another minute.
5. 5.
   Add the sliced bell pepper, julienned carrot, and sliced scallions to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender.
6. 6.
   In a small bowl, whisk together the soy sauce, rice vinegar, sugar, and sesame oil. Pour the sauce over the vegetables in the wok.
7. 7.
   Add the cooked noodles to the wok and toss everything together until well combined and heated through.
8. 8.
   Garnish with fresh cilantro and serve hot.

Treat your ingredients with care...

• Wheat noodles — Cook the noodles until al dente to ensure they retain a slight chewiness.
• Sichuan peppercorns — Toast the peppercorns in a dry pan before using to enhance their aroma and flavor.
• Chili bean paste — Adjust the amount of chili bean paste according to your spice tolerance. Add more for extra heat or reduce for a milder version.
• Rice vinegar — Substitute with apple cider vinegar if rice vinegar is not available.
• Fresh cilantro — If you're not a fan of cilantro, you can replace it with fresh parsley for a similar touch of freshness.

Tips & Tricks

• For an extra kick of heat, add a sprinkle of crushed red pepper flakes.
• Customize the vegetable selection based on your preference. Bok choy, mushrooms, or snap peas make great additions.
• To make it a heartier meal, add tofu, shrimp, or thinly sliced chicken breast.
• If you prefer a saucier dish, double the sauce ingredients.
• Leftovers can be refrigerated and enjoyed the next day. Reheat in a pan or microwave, adding a splash of water to prevent the noodles from drying out.

Serving advice

Serve Ding Bian Cuo hot as a main course. Garnish with fresh cilantro and serve with a side of steamed rice or a simple cucumber salad for a refreshing contrast.

Presentation advice

Arrange the stir-fried noodles on a platter, allowing the vibrant colors of the vegetables to shine through. Garnish with a sprinkle of toasted sesame seeds for an added touch of elegance.