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Sichuan Eggplant Noodles

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40 min

Main
Sichuan cuisine is known for its bold, unique flavours, and these noodles are no exception. A rich soy sauce base and black rice vinegar provide depth, while dried chilies and Sichuan peppercorns create the signature tingling, numbing sensation that sets this cuisine apart. This dish blends spice, tang, and umami, paired with tender eggplant and chewy noodles. If you’re new to Sichuan peppercorns, consider starting with a smaller amount to adjust to their distinctive flavour and sensation.

Servings

Total

40 min

Prep

20 min

Cook

20 min

Contains

Soy symbol

soy

Gluten symbol

gluten

Free from

Peanut symbol

peanut

Treenut symbol

tree nut

Sesame symbol

sesame

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What others say

Nina Monteiro - Oct. 31, 2025, 2:55 a.m.

This is one of my favorite recipes! I would make extra sauce in case anyone wants a bit saucier

Claire - Oct. 27, 2025, 12:02 a.m.

Maybe it’s obvious but the recipe seems to be missing the step where you mix it all together?

PUL small logo PUL Team - Oct. 27, 2025, 12:26 a.m.

Heyy Claire, thanks for pointing that out, indeed the wording could have been clearer. We've updated the last step accordingly. Thanks so much for helping to improve our recipes!

tofu - Sept. 27, 2025, 11:01 p.m.

New favourite! Love the sichuan flavour with silky aubergine. I used soba noodles instead of flat wheat ones and it worked very well, though it makes the dish a bit brown (nothing you can't fix by adding some bok choi or broccoli on the side). Will be making this regularly from now on <3