- Prep-time: / Ready In:
- Makes 2 Servings
- Print/save recipe
This is a fast, filling dish that shows the boldness of Szechuan cooking. Every ingredient stands out, from the pickled greens and chili-vinegar soy sauce to the succulent noodles.
Find this recipe and other reader favorites in our roundup of crave-worthy vegan dishes.
- 8 ounces Chinese wheat noodles, udon noodles, or soba noodles
- 4 green onions, sliced
- ¼ cup pickled mustard greens or pickled cabbage
- 1½ teaspoons soy sauce
- 2 teaspoons rice vinegar
- 1 teaspoon chili paste
- 1 teaspoon toasted sesame seeds
- Bring a medium pot of water to a boil. Add the noodles and cook them according to the directions, until they are slightly soft. Drain the water and set the noodles to the side.
- Over medium-high heat, add the green onion and pickled greens to a wok. Cook for about 1 minute. Remove them from the wok. Add the soy sauce, vinegar, chili paste, and noodles to the wok, and cook them for about 30 seconds.
- Plate each serving with half of the noodles, and garnish them with the cooked green onions, pickled greens, and sesame seeds.
Pickled green cheat: Pickled greens should be available at most Asian markets, but you can make a quick version by sautéing sliced cabbage or mustard greens in rice vinegar and a pinch of salt until the veggies are soft. You’ll need about ½ cup of fresh greens to start, and you should end with about ¼ cup once they cook.
Making it simple: Cook the noodles. Mix the soy sauce, rice vinegar, and chili paste in a small bowl, and pour over the noodles. Top each serving with uncooked green onions, pickled greens, and sesame seeds.
The gourmet touch: Use black rice vinegar and add 2 teaspoons of Szechuan peppercorns to the wok when you sauté the pickled greens and green onion. You can also add ½ cup chopped seitan to the recipe. Chop the seitan and marinate it in a mixture of chili paste and rice vinegar for at least 2 hours, then sauté it for about 1 minute. Serve on top of the noodles.