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Spicy Szechuan Noodles with Fried Egg
Created by: Howcan Team
Ingredients
- 8 oz of Szechuan noodles
- 2 tbsp of vegetable oil
- 4 cloves of garlic, minced
- 1 inch of ginger, grated
- 1/4 cup of soy sauce
- 2 tbsp of rice vinegar
- 2 tbsp of Szechuan peppercorns
- 1 tbsp of chili paste
- 1 tbsp of brown sugar
- 4 eggs
- 2 green onions, thinly sliced
- 1 tsp of sesame seeds
Instructions
- Cook the Szechuan noodles according to the package instructions. Drain and set aside.
- In a large skillet, heat 2 tbsp of vegetable oil over medium heat. Add the minced garlic and grated ginger, and cook for 1-2 minutes until fragrant.
- Add the cooked noodles to the skillet, along with soy sauce, rice vinegar, Szechuan peppercorns, chili paste, and brown sugar. Toss to combine and cook for an additional 2-3 minutes until the noodles are heated through and well coated with the sauce.
- In a separate non-stick skillet, heat 1 tbsp of vegetable oil over medium heat. Crack the eggs into the skillet and cook until the whites are set but the yolks are still runny, about 3-4 minutes.
- Divide the spicy Szechuan noodles among 4 serving bowls. Top each bowl with a fried egg, sliced green onions, and a sprinkle of sesame seeds.
- Serve immediately and enjoy the spicy Szechuan noodles with a crispy fried egg on top!
Spicy Szechuan Noodles with a fried egg on top is a tantalizing dish that originated in the Szechuan province of China. This delectable combination of chewy noodles, fiery Szechuan sauce, and a perfectly fried egg has captivated food enthusiasts worldwide. Renowned chefs in Szechuan, such as Chef Wang Gang, have perfected this dish, infusing it with the bold flavors and fiery heat that the region is famous for. The best version of this dish can be found in authentic Szechuan restaurants, where the key lies in achieving the right balance of heat, umami, and texture. The addition of a fried egg adds a rich, creamy element that complements the spicy noodles, creating a truly unforgettable culinary experience.
30 min
4
380 calories
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