Su Jiao Noodles
Su Jiao Noodles are a signature Sichuan tossed noodle dish. Chewy noodles combined with a spicy, numbing sauce and crunchy vegetables make a truly appetizing and flavorful meal.
Ingredients
13 items- Fresh alkaline noodles 200 g
- Mung bean sprouts 100 g
- Chinese chives 50 g
- Garlic 2 cloves
- Spring onions 2 stalks
- Light soy sauce 2 tbsp
- Vinegar 1 tbsp
- Chili oil 2 tbsp
- Sichuan pepper oil 1 tsp
- Granulated sugar 1/2 tsp
- Sesame paste 1 tbsp
- Toasted white sesame seeds 1 tsp
- Salt to taste
Nutrition
Steps （5 steps）
In a large bowl, combine light soy sauce, vinegar, chili oil, Sichuan pepper oil, sugar, sesame paste (if using), minced garlic, and chopped spring onions. Stir well to make the sauce.
Bring water to a boil in a pot. Add mung bean sprouts and blanch for about 30 seconds until just tender. Remove, rinse under cold water, and drain. Blanch chives for 10 seconds, then remove and set aside.
In the same pot of boiling water, add noodles and stir with chopsticks to separate. Cook over medium heat until noodles float and no white core remains (about 2-3 minutes). Drain, and optionally rinse under cold water for extra chewiness.
Transfer the cooked noodles into the sauce bowl. Toss quickly with chopsticks until each strand is well coated with sauce.
Top the noodles with the blanched bean sprouts and chives. Sprinkle toasted sesame seeds and chopped spring onions on top. Serve immediately.
Tips
Rinsing noodles in cold water after boiling enhances their chewiness. Adjust the spiciness and sourness of the sauce to your taste. Do not over-blanch the bean sprouts and chives to keep them crunchy.
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