Cold Szechuan Noodles And Shredded Vegetables Food

SZECHUAN COLD NOODLES

Steps:

• Set up a steamer with enough water and bring to a boiling.
• Spread noodles on a steamer and then steam for 4-5 minutes. Then add a small pinch of salt in the water and then transfer the noodles in the water. Heat until the water boils again.
• Transfer out and add 1/2 tablespoon f oil immediately (This will help to avoid the noodles being sticky with each other). Stir to mix well. Use chopsticks to stir the noodles up repeatedly to help the noodles cool down quickly. In hot days, you can even resort to an electric fan.
• Cook the noodles according to the instruction on the package. I recommend you only cook the noodles about until 80% cooked.
• When the noodles are completely cooled down, add shredded cucumber and all the other seasonings. Mix well and serve cold.
• Drizzle some chili oil on top, garnish green onion and roasted peanuts.

SZECHUAN NOODLES AND VEGETABLES

Steps:

• In medium bowl, soak noodles in enough water to cover 15 minutes; drain. Cut noodles into 5-inch pieces.
• Meanwhile, in 12-inch skillet or wok, heat oil over medium-high heat. Add bok choy, carrots, onions and mushrooms; cook about 2 minutes, stirring frequently, until crisp-tender.
• Stir in noodles and remaining ingredients except tofu. Cook about 3 minutes, stirring occasionally, until hot. Stir in tofu; cook until thoroughly heated.

SZECHUAN NOODLES WITH PEANUT SAUCE

Steps:

• Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.
• Cut bok choy, peppers, carrots and onions into matchstick-size strips. (Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.)
• Add shredded cabbage and vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.