Sweet, Aromatic Soy Sauce Noodles

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. Slideshow: Fast and Delicious Asian Noodle Dishes 

Sweet, Aromatic Soy Sauce Noodles
Photo: © Madeleine Hill
Active Time:
20 mins
Total Time:
45 mins
6 to 8


  • 2/3 cup water

  • 1/4 cup plus 2 tablespoons light brown sugar

  • 1/3 cup dark soy sauce

  • One 1 1/2-inch piece of peeled fresh ginger, crushed, plus 1 tablespoon finely chopped peeled fresh ginger

  • 1/3 cinnamon stick

  • 1 star anise pod

  • 1/2 teaspoon fennel seeds, crushed

  • 1 1/4 teaspoons Sichuan peppercorns

  • 2 tablespoons peanut butter

  • 1 tablespoon toasted sesame oil, plus more for serving

  • 1 tablespoon unseasoned rice wine vinegar, plus more for serving

  • 1 garlic clove, sliced

  • 1 pound fresh or dried thin egg noodles—cooked, drained and cooled

  • 1 small bunch of scallions, thinly sliced

  • 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, 1tablespoon of sesame oil, 1 tablespoon of vinegar, choppedginger, garlic and the remaining 1/4 teaspoon of Sichuanpeppercorns. In a large bowl, toss the noodles with the sauceand scallions. Serve with sesame oil, vinegar and chile pasteon the side.

Make Ahead

The sauce can be refrigerated for up to 1 week.

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