Ingredients

• For the sauce
• 2 tablespoons soy sauce
• 2 tablespoons Shaoxing wine (or dry sherry)
• 2 tablespoons rice vinegar
• 1 tablespoon cornstarch
• 2 teaspoons sesame oil
• 1 teaspoon grated ginger
• 1 teaspoon minced garlic
• 1/2 teaspoon Szechuan peppercorn powder (optional)
• 1/4 teaspoon red pepper flakes (or more to taste)
• Salt and pepper, to taste
• For the noodles and vegetables
• 8 ounces rice noodles or wheat noodles
• 2 cups baby bok choy, cleaned and drained
• 1 medium onion, thinly sliced
• 1 medium red bell pepper, thinly sliced
• 2 inches ginger, peeled and grated
• 2 cloves garlic, minced
• 1-2 hot chilies, sliced

Directions

• Cook the noodles according to package instructions. Drain and set aside.
• In a blender or food processor, combine the sauce ingredients. Blend until smooth.
• In a large skillet or wok, heat 1 tablespoon of sesame oil over medium-high heat. Add the sliced onion and cook until caramelized, about 5 minutes.
• Add the sliced red bell pepper and cook for an additional 2 minutes.
• Add the grated ginger, minced garlic, and sliced hot chilies. Cook for 1 minute, stirring constantly.
• Add the baby bok choy and cook until wilted, about 2-3 minutes.
• Pour the sauce into the skillet or wok, and stir to combine. Bring the sauce to a simmer and cook for 2-3 minutes, or until thickened.
• Add the cooked noodles to the skillet or wok, and toss to combine with the sauce and vegetables.
• Season with salt, pepper, and additional red pepper flakes if desired.
• Serve immediately, garnished with sliced scallions and sesame seeds if desired.

Notes

• I added Baby Bella Mushrooms, thick slice & I didn't use a blender for the sauce.
• This dish combines the spicy and numbing flavors of Szechuan cuisine with the sweetness of caramelized onions and the crunch of fresh vegetables. The complex sauce brings everything together, with a balance of salty, sweet, sour, and spicy flavors.

Photos