Recipe

Beijing-style Spicy Noodles

Fiery Beijing Noodles: A Spicy Twist on a Classic Dish

4.7 out of 5

In the vibrant culinary world of Beijing cuisine, we bring you a fiery twist on the classic Italian dish. Beijing-style Spicy Noodles combine the bold flavors of Sichuan peppercorns, chili oil, and soy sauce with the comforting texture of spaghetti, creating a mouthwatering fusion that will leave you craving for more.

Pasta› Spaghetti all’assassina

European cuisine› Mediterranean cuisine› Italian cuisine

Asian cuisine› Chinese cuisine› Anhui cuisine› Beijing cuisine

Preparation time

15 minutes

Cooking time

10 minutes

Total time

25 minutes

Yields

4 servings

Preparation difficulty

Easy

Suitable for

Vegetarian, Vegan, Dairy-free, Nut-free, Egg-free

Allergens

N/A

Not suitable for

Gluten-free, Low-carb, Keto, Paleo, High-protein

Ingredients

In this Beijing-style adaptation, we replace the traditional Italian ingredients with Chinese flavors. Instead of using olive oil, we incorporate chili oil for a spicy kick. The dish is also infused with Sichuan peppercorns to add a numbing sensation and depth of flavor. Additionally, we garnish the noodles with scallions and toasted sesame seeds to enhance the dish's aroma and nutty undertones. We alse have the original recipe for Spaghetti all’assassina, so you can check it out.

250g (8.8 oz) spaghetti 250g (8.8 oz) spaghetti
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, crushed 1 tablespoon Sichuan peppercorns, crushed
2 tablespoons chili oil 2 tablespoons chili oil
2 tablespoons soy sauce 2 tablespoons soy sauce
1 tablespoon black vinegar 1 tablespoon black vinegar
2 tablespoons scallions, finely chopped (for garnish) 2 tablespoons scallions, finely chopped (for garnish)
1 tablespoon toasted sesame seeds (for garnish) 1 tablespoon toasted sesame seeds (for garnish)

Nutrition

Calories (kcal / KJ): 380 kcal / 1590 KJ
Fat (total, saturated): 12g, 2g
Carbohydrates (total, sugars): 58g, 3g
Protein: 10g
Fiber: 4g
Salt: 2g

Preparation

1.
Cook the spaghetti according to package instructions until al dente. Drain and set aside.
2.
Heat vegetable oil in a large pan over medium heat. Add minced garlic, grated ginger, and crushed Sichuan peppercorns. Sauté for 2 minutes until fragrant.
3.
Add chili oil, soy sauce, and black vinegar to the pan. Stir well to combine the flavors.
4.
Add the cooked spaghetti to the pan and toss until the noodles are evenly coated with the spicy sauce.
5.
Transfer the noodles to serving plates and garnish with chopped scallions and toasted sesame seeds.
6.
Serve hot and enjoy the fiery flavors of Beijing-style Spicy Noodles!

Treat your ingredients with care...

Sichuan peppercorns — Toast the peppercorns in a dry pan over low heat for a few minutes before crushing them. This will enhance their aroma and flavor.

Tips & Tricks

For an extra kick of heat, add a teaspoon of chili flakes to the sauce.
Adjust the amount of chili oil according to your spice tolerance.
To make it more substantial, add stir-fried vegetables or tofu to the noodles.
Experiment with different types of noodles, such as udon or rice noodles, for a variation in texture.
Serve with a side of pickled vegetables to balance the spiciness.

Serving advice

Serve Beijing-style Spicy Noodles hot as a main course. Pair it with a refreshing cucumber salad or a side of steamed bok choy for a complete meal.

Presentation advice

Garnish the noodles with a sprinkle of toasted sesame seeds and a vibrant pop of green from the chopped scallions. Serve them in individual bowls or on a large platter, allowing the vibrant colors and enticing aroma to take center stage.