Sweet, Aromatic Soy Sauce Noodles
© Madeleine Hill

Sweet, Aromatic Soy Sauce Noodles

  • ACTIVE: 20 MIN
  • SERVINGS: 6 to 8

The nicely balanced Sichuan sauce (just the right amount of heat) is flavored with star anise and fennel seeds and makes a phenomenal, quick dressing for egg noodles of any kind. Or use it as a dipping sauce for your favorite dumplings.


  1. 2/3 cup water
  2. 1/4 cup plus 2 tablespoons light brown sugar
  3. 1/3 cup dark soy sauce
  4. One 1 1/2-inch piece of peeled fresh ginger, crushed, plus 1 tablespoon finely chopped peeled fresh ginger
  5. 1/3 cinnamon stick
  6. 1 star anise pod
  7. 1/2 teaspoon fennel seeds, crushed
  8. 1 1/4 teaspoons Sichuan peppercorns
  9. 2 tablespoons peanut butter
  10. 1 tablespoon toasted sesame oil, plus more for serving
  11. 1 tablespoon unseasoned rice wine vinegar, plus more for serving
  12. 1 garlic clove, sliced
  13. 1 pound fresh or dried thin egg noodles—cooked, drained and cooled
  14. 1 small bunch of scallions, thinly sliced
  15. Chile paste or hot sauce, for serving
  1. In a small saucepan, combine the water, brown sugar, soy sauce, crushed ginger, cinnamon stick, star anise, fennel seeds and 1 teaspoon of the Sichuan peppercorns and bring to a boil. Reduce the heat to moderate and simmer for about 20 minutes. Strain the sauce through a fine sieve; discard the solids.
  2. In a blender, puree the sauce with the peanut butter, 1 tablespoon of sesame oil, 1 tablespoon of vinegar, chopped ginger, garlic and the remaining 1/4 teaspoon of Sichuan peppercorns. In a large bowl, toss the noodles with the sauce and scallions. Serve with sesame oil, vinegar and chile paste on the side.
Make Ahead
The sauce can be refrigerated for up to 1 week.