Szechuan Noodles

These are the noodles you crave at midnight. Creamy peanut butter, toasty sesame oil, soy sauce, fresh ginger, garlic, and Szechuan hot bean paste get whisked together into a sauce so good you’ll want to eat it with a spoon.

Toss it with hot cooked noodles, top with shaved scallions, and you’ve got a bowl of pure comfort that takes less effort than boiling the pasta itself. The sauce comes together with zero cooking required.

The recipe makes more sauce than you’ll need for one batch of noodles, which is a feature, not a bug. Stash the extra in the fridge for emergency noodle cravings all week long.

Pro Tips

• Use fresh Chinese egg noodles or linguine for the best texture. They grab the thick peanut sauce better than thin noodles like angel hair.
• Start with a small amount of Szechuan hot bean paste and taste as you go. It varies in heat from brand to brand and it builds fast.
• Toss the noodles with the sauce while the pasta is still hot. The warmth loosens the peanut butter and helps the sauce coat every strand evenly.