Go Back

Vegan Sichuan Pea Noodles — 豌杂面

Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings: 2 servings
Course: Main Dishes
Cuisine: Sichuan
Ingredients Method Notes

Ingredients
  

Frozen tofu (冻豆腐)
Dried shiitake mushrooms (香菇)
Ginger (姜)
Pixian chili bean paste (郫县豆瓣)
Sweet bean sauce (甜面酱)
Light soy sauce (生抽)
Dark soy sauce (老抽)
Sugar (糖)
Thirteen spice powder (十三香)
Fresh mature peas or dried peas (新鲜老豌豆或干豌豆)
Bay leaf (月桂叶)
Chili oil (油泼辣子)
Preserved mustard greens (碎米芽菜)
Ground green Sichuan pepper (青花椒)
Light soy sauce (生抽)
Ginger water (姜水)
Sesame paste (芝麻酱)
Sesame oil (香油)
Vinegar (醋)
Wheat noodles (面条)

Method
 

Braise the Peas
    Make the Minced Sauce
      Prepare Bowl Base
        Assemble and Serve

          Notes

          The peas can be braised in advance and reheated. Assemble bowls right before serving for the best texture. Frozen tofu creates the most convincing 'mince' texture — freeze a block of firm tofu overnight, then thaw and squeeze.