Chengdu is the capital of the Sichuan province of China and the home of sizzling spicy Sichuan food. It's full of tons of flavor, with these noodles as no exception. This wheat flour noodle dish is normally produced fresh and cooked right away with a garlicky, spicy sauce made with Sichuan peppercorns, sesame paste, ginger, and chili oil. 

Craving some weeknight Asian noodle dishes? Check these out.

Chengdu Noodles

  • Prep Time:15 mins
  • Cook Time:25 mins
  • Total Time:40 mins
  • Servings:4
  • Medium


  • 9 ounces mung bean sprouts
  • 24 ounces egg noodles lo mein
  • 1 tablespoon toasted sesame oil
  • 2 teaspoon chili oil
  • 6 scallions sliced thinly on a bias
  • 1⁄4 cup minced ginger
  • 3 tablespoons minced garlic
  • 3 tablespoons peanut butter
  • 3 tablespoons sesame butter tahini
  • 3 tablespoons canola oil
  • 1⁄2 cup dark Chinese soy sauce
  • 2 tablespoons sugar
  • 2 tablespoons black rice vinegar
LaNiece A. Gonzalez
  • Step 1

    Bring 5 quarts of water to a boil. Place the mung sprouts in a steaming pot and lower them into the water for 5 seconds. Rinse under cold water and drain.

    LaNiece A. Gonzalez
  • Step 2

    Add the noodles to the boiling water and cook for 3-5 minutes or just until tender. Drain, rinse under cold water, and toss with sesame and chili oils.

    LaNiece A. Gonzalez
  • Step 3

    Combine all of the dressing ingredients in the food processor or blender, and puree to combine.

    LaNiece A. Gonzalez
  • Step 4

    Toss the noodles with the dressing and the scallions. Enjoy!

    LaNiece A. Gonzalez