Szechuan Peppercorn Fettuccine Fiesta
This vibrant and zesty dish combines the aromatic zing of Szechuan peppercorns with fresh bell peppers and homemade fettuccine noodles. Stir-fried to perfection, the delicate texture of the fettuccine dances with a bold, spicy soy sauce, creating an unforgettable meal that’s sure to ignite your palate. Perfect for spice lovers, this dish brings the flavors of Szechuan cuisine right to your table.
ingredients
- 8 oz fettuccine noodles
- 2 tbsp Szechuan peppercorns
- 1 red bell pepper, sliced
- 1 green bell pepper, sliced
- 1 yellow bell pepper, sliced
- 3 cloves garlic, minced
- 2 tbsp ginger, minced
- 2 tbsp soy sauce
- 1 tbsp chili paste (adjust for spice level)
- 1 tbsp sesame oil
- 2 tbsp vegetable oil
- 2 green onions, chopped
- Salt to taste
steps
- 1.
Cook the fettuccine noodles according to package instructions until al dente. Drain and set aside.
- 2.
In a dry skillet over low heat, toast the Szechuan peppercorns for about 1-2 minutes until fragrant. Remove and crush them lightly.
- 3.
In the same skillet, heat vegetable oil over medium-high heat. Add minced garlic and ginger, sautéing for 30 seconds.
- 4.
Add the sliced bell peppers to the skillet and stir-fry for about 3-4 minutes until slightly tender.
- 5.
Stir in the crushed Szechuan peppercorns, soy sauce, chili paste, and sesame oil. Mix well.
- 6.
Reduce heat to medium and add the cooked fettuccine noodles, tossing everything together to ensure the noodles are well-coated in the sauce.
- 7.
Season with salt to taste, and garnish with chopped green onions before serving.
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