Tingly Szechuan Pepper Beef Noodles

Thanks to the RR magazine i found this and finally got around to making it! It took an extra trip or 2 to the asian grocery store, and now i’ve ordered a coffee/spice grinder on amazon, but we think it was worth it!

We think the peppercorns might be a bit overkill and that grinding them might be better than chomping down on one. Another change hubby suggests is thinly sliced beef next time!

I served mine over thinly sliced lettuce vs mixing it up since hubby wouldn’t eat it all mixed up with a vegetable! Also the heat is pretty tame, so if you like spice, kick it up! Another addition i did was to make our pf chang secret sauce (chinese hot mustard, gyoza sauce, garlic chili sauce) and add a little to give it some sauce in the bowl!


Tingly Szechuan Pepper Beef Noodles

*1/2 package of rice noodles
* 1 tsp mongolian fire oil, and chipotle olive oil to keep things moving
* 1 pound ground turkey
* 1/2 onion, minced
* 1 small  red chile pepper, such as fresno, minced
* 4 large cloves  garlic, minced
* 1 piece  (1 inch) ginger, minced
* 2 teaspoons szechuan pepper corns
* 1 teaspoon chinese five-spice powder
* 1/4 – 1/3 cup tamari (dark soy sauce) or liquid amino (a gluten-free alternative to soy sauce and tamari), such as Bragg
* 2 cups shredded iceberg lettuce
* Chili oil or sriracha, for serving


* Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
* While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
* Add the onion, chile, garlic, ginger, szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
* Add the noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce. Serve with the chili oil (or sriracha).