Serving for 2 people:
1 can of Smoked Sole
100 g of egg noodles
1/2 onion
1/2 leek
2 carrots
Some pak choi leaves
2 cloves of garlic
1 teaspoon of Sichuan pepper (or other ground pepper)
1 tablespoon of soy sauce
1/2 teaspoon of paprika
2 teaspoons of chili flakes Vegetable broth
1 teaspoon of sesame oil
Peanut oil as needed
To garnish: safflower petals and a tablespoon of chili-infused oil
Preparation
Grate the carrot and finely chop the onion. Cut the pak choi leaves and leek into strips, lengthwise, and crush the garlic cloves.
In a wok, sauté the garlic in two tablespoons of peanut oil. Add the vegetables, soy sauce, pepper, paprika, sesame oil, and chili flakes, and stir-fry for a few minutes. Reduce the heat, add a ladle of vegetable broth, and let simmer over low heat.
Cook the noodles according to the package instructions (usually about 3 minutes in boiling water) and transfer them to the wok, adding the Smoked Sole and a tablespoon of peanut oil. Stir-fry and serve the noodles hot, garnishing with safflower petals, chili flakes, and a drop of spicy olive oil.
- Sichuan-style noodles should be very spicy! 🔥 To make them even spicier, add granulated dried chili flakes and adjust as needed during preparation.
