Spicy Chinese Noodles Food

SPICY CHICKEN NOODLES

Steps:

• Place carrots, cabbage, bell pepper, jalapeno pepper, green onions, and garlic in a mixing bowl.
• Mix chicken broth, rice vinegar, hoisin sauce, soy sauce, ketchup, brown sugar, sriracha sauce, and red pepper flakes together in a separate mixing bowl.
• Place dry rice noodles in a large mixing bowl. Cover with about 6 cups boiling water; add a pinch of salt. Stir from time to time until noodles are soft, about 10 minutes. Drain; cool with cold water. Drain thoroughly. Transfer to a mixing bowl. Add shredded chicken; drizzle with sesame oil. Toss to coat.
• Heat large skillet over high heat; drizzle in vegetable oil. When oil is hot (almost but not quite smoking), add the vegetable mixture. Cook and stir until vegetables are hot and steamy, 1 or 2 minutes. Pour in sauce; cook and stir over high heat until sauce starts to bubble, about 1 minute. Add noodles and chicken. Cook and stir to blend ingredients and ensure ingredients are hot, about 1 minute. Remove from heat. Add chopped cilantro; stir.

SPICY SICHUAN NOODLES

Steps:

• Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
• Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
• Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
• Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
• Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.

SPICY CHINESE NOODLES

Steps:

• In a large pot of boiling water over medium high heat cook the pasta for 8 minutes or until tender.
• Drain well and place in a large bowl Add the red peppers, scallions, soy sauce or tamari, oil, ginger, nuts, garlic, cilantro, ground red pepper and honey.
• Toss well.
• Let the salad marinate for 1 hour before serving.

SPICY MONGOLIAN NOODLES

Steps:

• Bring a large pot of water to a boil.
• Add the noodles and cook until tender; 8 to 10 minutes.
• Drain and set aside.
• Meanwhile, place the 1/3 cup water, ginger and garlic in a large soup pot.
• Cook, stirring, for 2 minutes.
• Add the onions and mushrooms and cook for 3 minutes.
• Add the broth, soy sauce, and chili paste. Cover and bring to a boil.
• Add the tofu and bok choy and cook for 2 minutes.
• Turn off the heat and add the cooked noodles and cilantro.
• Stir to mix.
• Serve at once.