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! IMG_6522

Tingly Szechuan Pepper Beef Noodles ingredients

*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).