Noodlepedia
A glossary of both familiar and lesser-known Asian ingredients and terms.
Sichuan Peppercorns
Not actually pepper! These tongue-tingling spice berries from China’s Sichuan province create a numbing, citrusy sensation known as mala.
Pro Tip: Lightly toast in a dry pan to release their citrus aroma — then grind fresh for max flavor punch.
How to Use It:
- Toast + grind into spice blends
- Infuse in oil for stir-fries or noodles
- Add to braises, mapo tofu, or hot pot
1. Sichuan Peppercorn Chili Oil Noodles
Vibe: Fiery, tingly, slurpy goodness. The kind of late-night noodle dish that hits every craving at once.
🛒 Ingredients:
1 serving noodles (wheat, ramen, udon, whatever you love)
1 tbsp soy sauce
1 tbsp black vinegar (or rice vinegar)
1 tsp sugar
2 cloves garlic, minced
1 tsp crushed Sichuan peppercorns
1 tbsp chili oil (with crunchy bits)
1 tbsp hot oil (neutral, heated until shimmering)
Optional: scallions, sesame seeds, bok choy, fried egg
👩🍳 Instructions:
Cook noodles and drain.
In your serving bowl, mix soy sauce, vinegar, sugar, garlic, and Sichuan peppercorns.
Add noodles to the bowl. Heat a tablespoon of neutral oil until hot and pour it over the peppercorns and garlic to sizzle.
Drizzle with chili oil and toss everything together.
Top with scallions, greens, egg, or anything your heart desires.
💥 Why it hits: You get the heat, the tang, and that signature Sichuan numb-tingle that makes you come back for bite after bite.
2. Crispy Sichuan Peppercorn Chicken Bites
Vibe: Popcorn chicken goes to Chengdu. Crispy outside, juicy inside, and exploding with tingly-spicy flavor.
🛒 Ingredients:
1 lb boneless chicken thighs, cut into bite-size pieces
2 tsp soy sauce
1 tsp Shaoxing wine or dry sherry (optional)
1 egg white
1/2 cup cornstarch or potato starch
1 tbsp whole Sichuan peppercorns
4–6 dried red chilies (cut into segments, seeds optional)
Neutral oil for frying
Optional: scallions, garlic slices, toasted sesame seeds
👩🍳 Instructions:
Marinate chicken with soy sauce, wine, and egg white for 10–15 minutes.
Coat with starch and deep-fry or air-fry until golden and crispy.
In a hot pan, toast Sichuan peppercorns and dried chilies in a little oil until fragrant.
Toss in the chicken and stir to coat in the spicy-numbing oil.
Garnish with scallions or sesame seeds if you want to show off.
🔥 Why it slaps: It’s got that fried chicken satisfaction, but with the tingle of Sichuan magic. Perfect bar snack or party platter centerpiece.