Sichuan Peppercorn Ramen

Name: Sichuan Peppercorn Ramen
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 4 servings
Ingredients: 1 lb ramen noodles; 6 cups chicken broth; 2 tbsp Sichuan peppercorns; 1 tbsp vegetable oil; 2 cloves garlic, minced; 1 inch ginger, sliced; 2 tbsp soy sauce; 1 tbsp chili oil; 1/2 lb shiitake mushrooms, sliced; 2 scallions, sliced; 2 boiled eggs, halved; 1/4 cup cilantro, chopped; Salt to taste

🕒 Prep: 10 min

🔥 Cook: 25 min

🍽 Serves: 4

★★★★★

Be the First to Review!

Imagine the allure of Sichuan peppercorns dancing on your taste buds, mingling with the warmth of chicken broth and the umami of shiitake mushrooms. This Sichuan Peppercorn Ramen is more than just a meal; it’s a culinary journey that brings the authentic flavors of Sichuan right into your kitchen.

Save Print Jump to Recipe

Ingredients for Sichuan Peppercorn Ramen

Ramen noodles are the backbone of this dish, providing texture and substance. Chicken broth forms the base, offering a rich and savory foundation. Sichuan peppercorns are the star, delivering that signature tingling spice. Vegetable oil is used to sauté aromatics like garlic and ginger, which add depth and warmth. Soy sauce enhances umami, while chili oil brings heat. Shiitake mushrooms offer a meaty texture and earthy flavor. Garnishes like scallions, boiled eggs, and cilantro add freshness and color, while salt allows you to adjust seasoning to taste.

Tips & Tricks

Toast the Sichuan peppercorns just until fragrant to avoid bitterness.
Adjust the level of spiciness by altering the amount of chili oil to your preference.
For a more intense flavor, let the broth simmer longer, but keep an eye on the liquid level.

Serving Suggestions

This ramen pairs excellently with a light cucumber salad or steamed edamame. If you're feeling adventurous, try serving with a side of pickled vegetables to complement the rich, spicy broth.

Frequently Asked Questions

Can I use dried shiitake mushrooms?: Yes, just soak them in warm water until rehydrated before adding to the broth.
What if I can't find Sichuan peppercorns?: Substitute with a mixture of black pepper and coriander seeds for a different but enjoyable flavor.
Can I make this vegetarian?: Absolutely! Swap the chicken broth for vegetable broth and skip the eggs for a plant-based version.

Sichuan Peppercorn Ramen Recipe Walkthrough

Start by toasting the Sichuan peppercorns in a dry skillet over medium heat until they become fragrant, which should only take a couple of minutes. Once toasted, crush them coarsely using a mortar and pestle or a spice grinder. This step unlocks their unique aroma.

Next, heat up the vegetable oil in a large pot over medium heat. Toss in the minced garlic and sliced ginger, and sauté until they release their fragrance. This should take about 1-2 minutes.

Once the aromatics are ready, pour in the chicken broth, soy sauce, and chili oil. Add the crushed Sichuan peppercorns to the mix and let everything simmer gently for about 15 minutes. This allows the flavors to meld beautifully.

Introduce the shiitake mushrooms to the pot and let them cook for an additional 5 minutes. They will absorb the broth's flavors, adding a satisfying texture to your ramen.

While the broth is doing its thing, cook the ramen noodles according to the package instructions. Drain them well and set aside until ready to serve.

Now, it's time to assemble your masterpiece. Divide the cooked noodles into serving bowls. Ladle the spicy, aromatic broth over the noodles, making sure to distribute the mushrooms evenly.

Finish with garnishes: top each bowl with sliced scallions, halved boiled eggs, and a sprinkle of chopped cilantro. Serve immediately and savor the complex flavors and delightful textures.

Why You'll Love This Recipe

Brings authentic Sichuan flavors into your home.
Perfect balance of numbing spice and rich broth.
Quick enough for a weeknight dinner, special enough for guests.
Customizable toppings to suit your tastes.

Ingredients

1 lb ramen noodles

6 cups chicken broth

2 tbsp Sichuan peppercorns

1 tbsp vegetable oil

2 cloves garlic, minced

1 inch ginger, sliced

2 tbsp soy sauce

1 tbsp chili oil

1/2 lb shiitake mushrooms, sliced

2 scallions, sliced

2 boiled eggs, halved

1/4 cup cilantro, chopped

Salt to taste

Step-by-step Instructions

1. In a dry skillet, toast the Sichuan peppercorns over medium heat until fragrant, then crush them coarsely.

2. Heat vegetable oil in a large pot over medium heat. Add garlic and ginger, sauté until aromatic.

3. Pour in the chicken broth, soy sauce, and chili oil. Add the crushed Sichuan peppercorns and simmer for 15 minutes.

4. Add shiitake mushrooms to the broth and cook for another 5 minutes.

5. While the broth simmers, cook the ramen noodles according to package instructions, then drain and set aside.

6. Divide cooked noodles into serving bowls. Pour the spicy broth over the noodles, distributing mushrooms evenly.