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 

October 2013


Credit: © Madeleine Hill

Recipe Summary

20 mins
45 mins
6 to 8


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.