Szechuan Burning Noodles (Best Vegan Snack Ever)

This authentic Szechuan street food is the ultimate use for leftover ramen noodles, and comes together quickly to make a satisfying and addictive dinner or snack.

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Yield: Serves 2

Active Time: 15m

Total Time: 15m

INGREDIENTS:

• One packet of ramen noodles, certified vegan, preferably handmade

• Peanut or neutral vegetable oil, such as safflower

• 2 Tbsp Chili oil, homemade or store bought (such as Lao Gan Ma)

• ¼ c. peanuts 

• 1-2 Tbsp Yacai (fermented mustard greens, available at asian markets or online)

• 1 tsp light soy sauce or tamari 

• 1 tsp sesame oil

• ¼ tsp MSG (optional)

• 1-2 Scallions

• 1-2 Tbsp Sesame Seeds

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I like to serve it in an old takeout container…makes it feel a bit more like a street food.

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RECIPE:

1. In a mortar and pestle or using a ziplock bag and rolling pin, crush peanuts. Set aside.

   (If your peanuts are raw, toast them in oil for 10 minutes first). 

2. Using the same method, grind sesame seeds until they release some oil. Set aside.

3. Soak the yacai in cool water for 5 minutes or so, to reduce their salinity. Drain.

4. Cook the noodles per the package instructions until just past al dente. Thoroughly strain, you don’t want any water.

5. Add the liquid ingredients to the noodles: chili oil, soy sauce, and sesame oil. Give a thorough mix. 

6. Divide noodles between two bowls (or if hungry enough, one big one). Top with peanuts, sesame seeds, yacai, scallions, and MSG. Serve immediately. Mix completely right before eating.