Krpice sa zeljem (Sichuan Style)

Ingredients

While the original Krpice sa zeljem is a simple dish made with pasta and cabbage, the Sichuan-style adaptation adds a spicy twist. We incorporate Sichuan peppercorns, chili oil, and other traditional Sichuan ingredients to create a fiery and numbing flavor profile. The dish also features additional vegetables and spices to enhance the complexity of flavors. We alse have the original recipe for Krpice sa zeljem, so you can check it out.

• 200g (7 oz) dried noodles 200g (7 oz) dried 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 cup cabbage, thinly sliced 1 cup cabbage, thinly sliced
• 1 carrot, julienned 1 carrot, julienned
• 1 bell pepper, thinly sliced 1 bell pepper, thinly sliced
• 2 tablespoons Sichuan peppercorns 2 tablespoons Sichuan peppercorns
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon chili oil 1 tablespoon chili oil
• 1 teaspoon sugar 1 teaspoon sugar
• Salt, to taste Salt, to taste
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 320 kcal / 1340 KJ
• Fat: 10g (Saturated Fat: 1g)
• Carbohydrates: 50g (Sugars: 5g)
• Protein: 8g
• Fiber: 5g
• Salt: 2g

Preparation

1. 1.
   Cook the noodles according to package instructions. Drain and set aside.
2. 2.
   Heat vegetable oil in a wok or large skillet over medium heat.
3. 3.
   Add minced garlic and grated ginger. Stir-fry for 1 minute until fragrant.
4. 4.
   Add cabbage, carrot, and bell pepper. Stir-fry for 2-3 minutes until vegetables are slightly tender.
5. 5.
   In a small pan, dry roast Sichuan peppercorns over low heat for 1-2 minutes until fragrant. Crush them lightly using a mortar and pestle.
6. 6.
   Add the crushed Sichuan peppercorns, soy sauce, rice vinegar, chili oil, sugar, and salt to the wok. Stir well to combine.
7. 7.
   Add the cooked noodles to the wok and toss until they are evenly coated with the sauce.
8. 8.
   Cook for an additional 2-3 minutes, stirring continuously, until the noodles are heated through.
9. 9.
   Remove from heat and garnish with fresh cilantro.
10. 10.
    Serve hot and enjoy the spicy Sichuan-style Krpice sa zeljem!

Treat your ingredients with care...

• Sichuan peppercorns — Dry roasting the peppercorns before crushing them enhances their aroma and flavor.
• Chili oil — Adjust the amount of chili oil according to your spice preference. Add more for extra heat.
• Rice vinegar — If you don't have rice vinegar, you can substitute it with white vinegar or apple cider vinegar.
• Noodles — Use any type of noodles you prefer, such as wheat noodles, rice noodles, or even soba noodles.
• Fresh cilantro — Feel free to add more herbs like Thai basil or green onions for additional freshness.

Tips & Tricks

• For an extra kick of heat, add some dried chili flakes or fresh chili peppers.
• To make it more authentic, you can add Sichuan preserved vegetables or fermented black beans.
• If you prefer a milder flavor, reduce the amount of Sichuan peppercorns.
• Customize the vegetable selection based on your preference and seasonal availability.
• Serve the dish with a side of pickled vegetables to balance the spiciness.

Serving advice

Serve the spicy Sichuan noodles with cabbage hot, garnished with fresh cilantro. It pairs well with a side of steamed rice or a simple cucumber salad. Enjoy it as a main course or as a side dish alongside other Sichuan-inspired dishes.

Presentation advice

To enhance the presentation, sprinkle some crushed Sichuan peppercorns and a drizzle of chili oil on top of the noodles. Arrange the vegetables in an appealing way and garnish with a few whole Sichuan peppercorns and fresh cilantro leaves.