Fei Li's Spicy Szechuan Noodles with Crunchy Vegetables

1.Bring a large pot of water to a boil. Add a pinch of salt and the dried wheat noodles. Cook according to package instructions until al dente. Drain and set aside.

2.In a large wok or skillet, heat the vegetable oil over medium heat. Add the minced garlic, ginger, and Szechuan peppercorns. Stir-fry for about 1 minute until fragrant.

3.Add the chili paste to the wok and stir well to combine with the garlic and ginger mixture. Cook for another minute.

4.Stir in the soy sauce, rice vinegar, sesame oil, and sugar. Mix well to create a spicy sauce.

5.Add the sliced red bell pepper, julienned carrot, and snow peas to the wok. Stir-fry the vegetables for 3-4 minutes until they are tender-crisp.

6.Add the cooked noodles to the wok and toss everything together to coat the noodles with the spicy sauce and vegetables.

7.Sprinkle the sliced spring onions and toasted sesame seeds over the noodles. Toss again to combine.

8.Taste and adjust seasoning with salt if necessary.

9.Transfer the spicy Szechuan noodles to serving plates. Garnish with fresh cilantro before serving.