Spicy Szechuan Beef Noodles

This down and dirty weeknight stir fry packs a serious flavor punch and doesn’t require anything too fancy from the market.

Sure, you might have to hunt down a spicy pepper or two but after that most of the ingredients are already in your pantry or can be substituted on the fly!


– Salt – Chinese noodles – vegetable oil – ground beef – onion – red chile pepper  – garlic – ginger – szechuan pepper – Chinese five-spice powder – tamari


Remove the skin from the salmon if needed. Finely mince the salmon.

In a bowl, whisk the garlic and scallions with the soy sauce, ginger, lime zest, sesame oil, salt and red pepper flakes.

Fold in these minced salmon to combine. On a clean work surface, arrange wrappers. Place one teaspoon of filling in the center of each wrapper.

Gently brush the edged of the wrapper lightly with water and fold the wrapper together, pinching to seal, making pleats if desired.

Repeat until all the filling has been used up. When ready to cook, place 1 to 2 tablespoons of sesame oil in an 8″ skillet preheated to medium.

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