Spicy Sichuan noodles from The Cook's Illustrated Cookbook: 2,000 Recipes from 20 Years of America's Most Trusted Food Magazine by Cook's Illustrated Magazine

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute Asian sesame paste for peanut butter.

  • ashallen on September 19, 2020

    Very good, very flavorful noodles. Also rich, meaty, starchy and quite "brown," so I liked balancing it out with simply cooked vegetables (chopped up steamed broccoli worked well). Makes enough sauce to generously coat noodles. Not super-spicy as written (and I'm no chili fiend). I'll try adding the optional Sichuan pepper next time for some additional zing. Leftovers kept well.

  • MikeCirillo on March 22, 2016

    I used the spicy Sichuan noodles for two recipe instead. I added a bit of Pixian broad bean chili paste in the beginning of the stir fry. I used facing heaven chilies for some authenticity. I forgot the sesame seed oil and it was still totally delicious.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.

You are reporting a broken online recipe link to EYB. Please confirm that you want the report submitted. Please also suggest the correct URL for this online recipe to the below textbox.