Sichuan Chinese•lunch

Sichuan Chili-Crisp Noodle Bowl with Crispy Tofu

Name: Sichuan Chili-Crisp Noodle Bowl with Crispy Tofu
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Sichuan Chinese
Ingredients: 200 g dried wheat noodles or wide rice noodles; 200 g firm tofu, pressed and cut into 2 cm cubes; 12 g cornflour (1.5 tbsp); 2 tbsp (30 ml) neutral oil, plus 2 tbsp (30 ml) for the hot-oil bloom; 3 garlic cloves, finely minced (9 g); 10 g fresh ginger, finely minced; 2 spring onions, whites finely sliced (greens reserved); 2 tsp Sichuan chili flakes (4 g), or regular chili flakes to taste; 1 tsp Sichuan peppercorns, lightly toasted and ground (2 g); 30 ml light soy sauce; 22 ml Chinkiang black vinegar (1.5 tbsp); 1 tsp sugar (5 g); 1 tsp toasted sesame oil (5 ml); 150–200 g baby spinach or 2 small bok choy, roughly chopped; 1 tsp toasted sesame seeds (5 g); Salt, to taste

A bold, lunch-ready Sichuan noodle bowl with hot-oil–bloomed chili aromatics and crispy tofu for a fiery, satisfying kick.

VegetarianVeganDairy-Free

A vibrant bowl of chili oil noodles with crispy tofu and wilted greens on a sunlit table.

Prep Time

15 min

Cook Time

15 min

Total Time

30 min

Servings

Picture a lunch break that actually wakes you up: a sunlit desk, a bowl that glows red-gold, and that telltale ma la tingle—the Sichuan duet of numbing peppercorn and fiery chili—that clears emails and cobwebs with equal efficiency. One bite and your afternoon has a plot twist.

Rooted in the bold flavors of Sichuan cuisine, this bowl channels the street-stall energy where noodles are fast, fragrant, and unapologetically spicy. The magic is the hot-oil "bloom"—aromatics meeting shimmering oil to unlock layers of fragrance you can smell before you even sit down.

Expect citrusy spark from Sichuan peppercorns, the roasted warmth of chili flakes, and a savory, tangy backbone from soy and black vinegar. Crisp-edged tofu offers crunch you can hear, while tender noodles and wilted greens keep things balanced.

Tiptoe between tradition and convenience: the flavors nod to classic biang-biang oil sauces, yet the method is streamlined for a weekday. And if you’re spice-curious rather than spice-brave, this bowl is wonderfully adjustable—more oil softens the sting, more chili turns the dial to epic.

Serve it where you’d sip strong tea or crack open a favorite sci‑fi paperback; it’s a lunchtime warp drive to Chengdu without leaving your chair.

Ingredients

Pantry-friendly heat meets quick-cook noodles. For best crunch, dry your tofu well and have your aromatics ready before the hot oil hits.

200 g dried wheat noodles or wide rice noodles
200 g firm tofu, pressed and cut into 2 cm cubes
12 g cornflour (1.5 tbsp)
2 tbsp (30 ml) neutral oil, plus 2 tbsp (30 ml) for the hot-oil bloom
3 garlic cloves, finely minced (9 g)
10 g fresh ginger, finely minced
2 spring onions, whites finely sliced (greens reserved)
2 tsp Sichuan chili flakes (4 g), or regular chili flakes to taste
1 tsp Sichuan peppercorns, lightly toasted and ground (2 g)
30 ml light soy sauce
22 ml Chinkiang black vinegar (1.5 tbsp)
1 tsp sugar (5 g)
1 tsp toasted sesame oil (5 ml)
150–200 g baby spinach or 2 small bok choy, roughly chopped
1 tsp toasted sesame seeds (5 g)
Salt, to taste

Instructions

Set up your “bloom” station: aromatics in a heatproof bowl, oil in a pan, noodles water boiling. This moves fast once the oil is hot.

1
Pat the tofu very dry with kitchen paper. Toss with cornflour and a pinch of salt until evenly coated.
2
Heat 2 tbsp neutral oil in a non-stick pan over medium-high heat. Add tofu and pan-fry 6–8 minutes, turning, until crisp and golden. Transfer to a plate.
3
Bring a pot of salted water to a boil. Cook noodles according to package until just tender. In the last 30 seconds, add the spinach or bok choy to wilt. Reserve 60 ml noodle water, then drain.
4
In a heatproof bowl, combine minced garlic, ginger, spring onion whites, chili flakes, and ground Sichuan peppercorns.
5
Heat the remaining 2 tbsp neutral oil in a small pan until shimmering with a whisper of smoke (about 180°C). Carefully pour the hot oil over the aromatics—they should sizzle and fragrance will bloom.
6
Stir in soy sauce, black vinegar, sugar, sesame oil, and 2–3 tbsp of the reserved noodle water to make a glossy sauce.
7
Add drained noodles and greens to the sauce bowl. Toss until coated. Top with crispy tofu, spring onion greens, and sesame seeds.
8
Taste and adjust: more chili for heat, a splash of vinegar for brightness, or a spoon of noodle water if you want it silkier. Serve immediately.

Chef's Tip

For maximum aroma, lightly toast Sichuan peppercorns in a dry pan until fragrant before grinding. Sensitive to heat? Use half the chili and add more at the table.

Fun Fact

Sichuan peppercorns were once briefly banned from import into the USA (1968–2005) due to concerns about citrus diseases—they’re related to citrus, not black pepper.

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