{"id":33063,"title":"Ultra-Creamy Spicy Udon with Sichuan Pepper","modified":"2025-06-12T09:35:40+02:00","plain":"An ultra-creamy, spicy udon dish with a delightful kick\n\n\n\nI'm sure it surprises no one that Udon are my thing and that I love Sichuan cuisine.\n\n\n\nWhile testing my Sichuan boiled beef recipe, I thought, why not do the same thing with udon?\n\n\n\nSichuan boiled beef in all its glory\n\n\n\nSo I tweaked the recipe to create this Sino-Japanese hybrid that is every bit as delicious as it is spicy and creamy.\n\n\n\nThe main ingredients of Sichuan udon\n\n\n\nBeef: The star of the dish, supplying both protein and flavor. Choose a well-marbled cut that cooks quickly (ribeye, sirloin, etc.).\n\n\n\nShaoxing wine: Adds aroma and depth to the marinade.\n\n\n\nDark soy sauce: Lends depth and a rich color to the meat.\n\n\n\nCornstarch : Thickens the sauce and helps tenderize the meat\n\n\n\nSesame oil : Imparts a toasted, nutty aroma to the marinade.\n\n\n\nEgg: Binds the marinade and further tenderizes the meat.\n\n\n\nNot a fan of spicy food? Give my beef yaki udon a try\n\n\n\nCooking oil: Used for stir-frying and searing the various components of the dish.\n\n\n\nDried chilies: Bring the heat \n\n\n\nSichuan peppercorns: Offer their signature citrusy, tongue-tingling aroma.\n\n\n\nSichuan bean paste (Doubanjiang): A fermented blend of soybeans, chilies, and salt. It is the soul of the dish, adding depth and complexity. It enriches the broth with a spicy, umami punch that defines Sichuan cooking.\n\n\n\nChili powder : Boosts the broth's heat. You can use Korean gochugaru\n\n\n\nAlso try my stir-fried udon with pork, garlic, and cabbage\n\n\n\nUnsalted broth or water: Forms the liquid base. If you use only water, add a pinch of MSG to compensate\n\n\n\nMSG (optional): Enhances the dish's overall flavor.\n\n\n\nCoriander: A fresh, vibrant garnish for the finished bowl.\n\n\n\n\n\n\tCreamy Spicy Udon noodles\n\t\t\n\t\tA delicious recipe for ultra-creamy and wonderfully spicy udon\t\n\t\n\t\t\t\n\t\n\t\t200 g pre-cooked udon noodles200 g beefBeef Marinade1 teaspoon Shaoxing wine1 teaspoon dark soy sauce1 tablespoon cornstarch2 tablespoons water1 teaspoon sesame oil1 eggFor the broth0.5 tablespoon coarsely crushed Sichuan peppercorns1 deseeded and sliced dried chili2 tablespoons oil3 cloves garlic (sliced)1 tablespoon Sichuan chili bean paste1 teaspoon chili powder (gochugaru)350 ml water1 stalk spring onion (white and green parts separated, thinly sliced)1 tablespoon sugarFor the garnishcilantro (chopped)\t\n\t\n\t\tSlice the beef thinlyAdd the marinade ingredientsMix with your hands until the liquid is absorbedAdd the sesame oil and mix well, then let rest for 20 minutesDrain as much marinade liquid as possible and stir-fry over medium-high heat in a little oil, then set asidePour some oil into a wokAdd the white part of the spring onion and the garlic; stir-fry for 2 minutes over medium-high heat.Add the chili and Sichuan peppercorns, the Sichuan chili bean paste, the sugar and the chili powder.Stir-fry over low heat until fragrant (2-3 minutes)Add the water and bring to a boil over high heatLower to medium heat. Add the pre-cooked udon and let the liquid reduce, gently stirring to separate the noodlesOnce it has reduced well, add the beef back in, simmer to thicken, mix, garnish and serve\t\n\t\n\t\tMix the noodles very gently so as not to break them, waiting until they loosen\n\t\n\t\n\t\tMain courseChinese, JapaneseSichuan, Udon","_links":{"self":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33063","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/comments?post=33063"}],"version-history":[{"count":0,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/posts\/33063\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media\/23757"}],"wp:attachment":[{"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/media?parent=33063"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/categories?post=33063"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/marcwiner.com\/en\/wp-json\/wp\/v2\/tags?post=33063"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}