A refreshing Sichuan noodle dish tossed in a sauce made from freshly chopped green chilies, garlic, ginger, soy sauce, and numbing-tangy tengjiao (green Sichuan pepper oil). Fragrant, mildly spicy, and tingling—this dish offers a vibrant, bold flavor experience without being too heavy.

Reheating Instructions:

Microwave: Heat noodles and sauce separately for 1–2 minutes, then combine

Hot Water Soak: Soak noodles in boiling water for 2–3 minutes, drain, and toss with sauce

Pan: Lightly stir-fry noodles, then add sauce and mix quickly

Serving Suggestions:

Great with marinated egg, tofu, or seasonal veggies

Pair with sour plum juice, soy milk, or herbal tea to balance the heat

For extra intensity, add bird’s eye chilies or Sichuan pepper powder