This easy dish comes together in less than 30 minutes. Spicy Szechuan (Sichuan) Noodles is one of my favorite noodle dishes and this recipe gives it a lighter twist by using low carb zucchini noodles.
What are Szechuan Noodles?
Szechuan Noodles is a simple noodle dish where the noodles are tossed in spicy chili oil, soy sauce, garlic, and vinegar. The flavorful chili oil sauce coats the noodles and provides a lot of flavor with every bite. The dish is usually served cold.
Zucchini Noodle Tips
- For the zucchini noodles, I made wide spirals but you can also make them thin too. I chose wide ones because I always like eating this dish with wide wavy noodles because they tend to coat the sauce better.
- After the zucchini noodles are done cooking, make sure to thoroughly drain them so they aren’t watery. Don’t only drain the water from the skillet. Remove the noodles and place them into a colander to make sure all the water is removed.
- I usually shake the noodles in the colander a few times and then let the noodles cool in the colander because more water will likely drain out as the noodles cool down.
Chili Oil Sauce Ingredients
- This sauce is made with chili crisp oil, black vinegar, soy sauce, and fried garlic.
- For the vinegar, make sure to stick to black vinegar. Black vinegar is aged so it has a more mellow, sweet flavor and is not as acidic as white vinegar.
- If you make your own Sichuan chili oil, you can definitely use it for this recipe, but for this easy version, I use store-bought chili oil. Specifically, I use Lao Gan Ma Chili Crisp.
Why Lao Gan Ma Chili Crisp?
Lao Gan Ma Chili Crisp Oil has been around for about two decades, but has recently become popular in the US. It is not just a chili oil. It is a chili oil that is also mixed with fried chili flakes, shallots, garlic and more. The chili oil is made partially with sichuan peppercorns, giving the sauce a numbing, tingling spicy sensation.
Because the sauce already contains so many flavorful ingredients, you really don’t need to add much else to it.
The sauce can be purchased at most Asian grocery stores, the international section of American grocery stores, or on Amazon.
Spicy Szechuan Zucchini Noodles
- 1 tbsp cooking oil
- 1 clove garlic minced
- 2 medium zucchini spiralized
- 1 tbsp Lao Gan Ma Chili Crisp
- 1 tbsp soy sauce
- 1/2 tbsp black vinegar
- 1 scallion thinly sliced
- Add cooking oil and garlic to a large skillet. Cook garlic on medium heat until garlic pieces are lightly browned and crispy. Keep oil in the skillet and remove garlic from oil and set aside in a small bowl.
- Add zucchini noodles to the same skillet. Cook zucchini noodles on medium-high heat until zucchini becomes tender. Drain zucchini noodles by placing them into a colander and shaking the colander a few times over sink.
- Let zucchini noodles cool in colander, so that any remaining liquid will drain out.
- Add chili crisp, soy sauce and black vinegar to bowl with garlic. Stir until evenly mixed. Taste and adjust as needed.
- Add zucchini noodles to a large bowl. Pour in about half the sauce and toss until zucchini noodles are fully coated. Taste and add more sauce as needed. Garnish with scallions.
- Lao Gan Ma Chili Crisp is available at Asian grocery stores, the international section of American grocery stores and on Amazon.*
- If you do not want to use Lao Gan Ma Chili Crisp, you can use homemade sichuan chili oil. The sauce won't taste exactly the same since Lao Gan Ma has many other ingredients added, but it will still taste good.
- Use black vinegar and not white vinegar. Black vinegar is aged vinegar.
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.