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Thin wheat noodles are tossed in a fiery chili oil with crushed peanuts, scallions, and ya cai (preserved sprouts). This Sichuan street food classic is a bold, quick family meal bursting with heat and crunch.
Boil a large pot of water and cook the thin wheat noodles until just al dente, about 4-5 minutes; immediately drain and rinse briefly with cold water to prevent sticking.
While noodles cook, finely mince the garlic cloves and slice the scallions thinly, separating the white and green parts.
In a large mixing bowl, combine Sichuan chili oil, light soy sauce, black vinegar, sugar, sesame oil, salt, and minced garlic to create the sauce base.
Add the hot, drained noodles directly to the sauce. Toss vigorously for at least 1 minute to ensure every strand is well coated and the aroma deepens.
Top noodles with crushed roasted peanuts, ya cai, and sliced scallion greens. Serve immediately, tossing again just before eating for even flavor distribution.
