Szechuan Beef Noodle Stir Fry Recipe

Chinese cuisine · 480 calories

Szechuan Beef Noodle Stir Fry recipe

About this recipe

Dive into the bold and fiery flavors of Chinese street food with this Szechuan-inspired Chicken Noodle Stir Fry. Perfect for spice lovers and meat enthusiasts, this dish brings together tender chicken, vibrant vegetables, and spicy Szechuan-style sauce over chewy noodles. The absence of , , , and makes it customized yet flavorful for a unique culinary experience. It’s a high-protein, halal-friendly meal ideal for a quick lunch that will satisfy your cravings while keeping you energized. Each bite delivers the perfect balance of heat, umami, and satisfying textures, making it the ultimate choice for anyone seeking a taste of authentic Chinese street food at home.

Ingredients

  • 1 Kg White Granulated Sugar
  • 100G Sichuan Pepper, 100G
  • 500 G Brown & Polson Cornflour
  • 250 G Sempio Gochujang
  • 1 Ltr Ktc Sunflower Oil
  • 150 Ml Kikkoman Less Salt Soy Sauce Dispenser, 150Ml
  • - Ching'S Egg Hakka Noodles
  • 500 Ml Hd Rice Vinegar, 500Ml
  • 1 Piece Red Bell Pepper, 1pcs | Gopuff
  • 1kg 1kg Green Pepper
  • NaN Fresh Halal Chicken Breast - Boneless Without Skin
  • - Broccoli 750g
  • 500 Ml Haday Signature Dark Soy Sauce, 500Ml
  • - Ktc Minced Garlic Paste

Instructions

  1. 1. Cook the dried egg noodles according to the package instructions until al dente, then drain and set aside.
  2. 2. In a small bowl, mix the soy sauce, dark soy sauce, rice vinegar, chili paste, sugar, and cornflour to create the stir-fry sauce. Set aside.
  3. 3. Heat 1 tablespoon of vegetable oil in a large wok or frying pan over medium-high heat. Add the crushed Szechuan peppercorns and minced garlic, stirring for 30 seconds until fragrant.
  4. 4. Add the sliced chicken to the wok and stir-fry for 3-4 minutes until cooked through and lightly browned. Remove the chicken from the wok and set aside.
  5. 5. In the same wok, add the remaining 1 tablespoon of vegetable oil. Stir-fry the bell peppers and broccoli for 2-3 minutes until slightly tender but still crisp.
  6. 6. Return the cooked chicken to the wok, followed by the cooked noodles. Pour the prepared stir-fry sauce over the top and toss everything together, ensuring the noodles and chicken are evenly coated.
  7. 7. Stir-fry for an additional 2-3 minutes until the sauce thickens and everything is heated through. Adjust seasoning if needed.
  8. 8. Garnish with sliced spring s and serve hot.