Instructions

01
Bring a large pot of well-salted water to a boil. Cook the spaghetti until just shy of al dente, 1-2 minutes less than package instructions. Drain and rinse quickly under cold water to stop cooking, then toss with a drizzle of vegetable oil to prevent sticking.
Herb says
Undercooking the pasta keeps it from turning to mush when stir-fried. The wok is not a spa day.
02
In a bowl, combine the sliced chicken breasts, cornstarch, 1 tablespoon soy sauce, and Shaoxing wine. Mix well and let it marinate while you prep the aromatics.
03
Heat a large wok or 12-inch nonstick skillet over medium-high heat. Add 2 tablespoons vegetable oil and swirl to coat.
04
Stir-fry the marinated chicken in a single layer, turning once until lightly golden and just cooked through, about 3-4 minutes. Transfer chicken to a plate.
Herb says
Crowding the pan equals steamed chicken, not seared. Sizzle space equals flavor.
05
Add the remaining 1 tablespoon vegetable oil to the wok. Toss in Sichuan peppercorns and chili flakes. Stir constantly for 30 seconds until fragrant but not burned.
06
Add ginger, garlic, and the white parts of the scallions. Stir-fry for 30 seconds until aromatic.
07
Add the bell pepper and cook, stirring, for 1 minute until just softened.
08
Return the chicken to the wok along with the drained spaghetti. Pour in the remaining 2 tablespoons soy sauce, rice vinegar, sugar, and sesame oil.
09
Toss everything together vigorously for 1-2 minutes until the noodles are evenly coated and heated through.
Herb says
Vinegar goes in at the end to keep its punchy brightness, think of it as the mic drop of stir-fries.
10
Remove from heat and add the green parts of the scallions. Taste and adjust seasoning with salt or an extra splash of soy sauce if needed.
11
Divide among bowls and serve piping hot, ideally with your favorite cautionary tale about Sichuan peppercorns.

Peppercorn Fusion Confusion

Ingredients

Instructions