Ingredients

  • 8 oz dried wheat noodles (lo mein, ramen, or spaghetti)

  • 2 Tbsp neutral oil

  • 2 cloves garlic, minced

  • 1 Tbsp fresh ginger, grated (optional, for brightness)

  • 2 Tbsp. Sichuan Five Spice Powder

  • ½ cup Shaoxing wine or dry sherry

  • 3 Tbsp tamari

  • 2 Tbsp chili crisp (or chili oil)

  • 1 Tbsp toasted sesame oil

  • 1 Tbsp rice vinegar

  • 1 tsp brown sugar or honey

  • ¼ cup reserved noodle cooking water, as needed

  • 3 green onions, sliced

  • Toasted sesame seeds, for garnish

*Click on the spice(s) for more suggested uses

Directions

  • Cook noodles according to package directions. Reserve ¼ cup cooking water before draining.

  • Heat oil in a large skillet or wok over medium heat. Add garlic and fresh ginger (if using) and cook 30 seconds.

  • Add Sichuan Five Spice and toast for 15–20 seconds until fragrant.

  • Stir in tamari, chili crisp, sesame oil, rice vinegar, brown sugar, and a splash of the reserved noodle water.

  • Add noodles and toss until evenly coated, adding more cooking water if needed to create a silky sauce.

  • Finish with green onions and toasted sesame seeds

Suggested Add-Ins: Crispy tofu, sautéed mushrooms, bok choy, snow peas, broccoli, ground pork, chicken, or shrimp.

Deliciouser Tip: Bloom Sichuan Five Spice in the oil for 15–20 seconds before adding the sauce to unlock its full aroma.