Szechuan Chicken Noodle Toss Food

SZECHUAN CHICKEN

Steps:

• With knife held in slanting position, almost parallel to cutting surface, cut each chicken breast half crosswise into 1/2-inch thick slices.
• In medium bowl, combine soy sauce, sherry, cornstarch, ginger, sugar, and crushed red pepper; add chicken, tossing to coat.
• In wok or large non-stick skillet, heat 1 tablespoon oil over medium-high heat until very hot.
• Add green onions and red and green peppers and cook, stirring frequently, until vegetables are tender-crisp, 2 to 3 minutes.
• With slotted spoon transfer vegetables to bowl.
• Increase heat to high and add remaining 1 tablespoon oil to skillet; heat until very hot.
• Add chicken mixture and stir-fry until chicken looses its pink color throughout, 2 to 3 minutes. (I suggest cutting one of the larger pieces to make sure it is cooked through.).
• Return vegetables to pan; heat through.
• To serve, transfer chicken and vegetables to warm platter and sprinkle with peanuts.

DAN DAN NOODLES

Steps:

• Mix all ingredients except oil and chicken stock. Then gently stir in oil and stock - oil should be sitting on surface. Set aside.
• Mix together hoisin, soy, Chinese wine and five spice ("Sauce").
• Heat oil in a skillet or wok over high heat. Add pork and cook, breaking it up as you, until it changes from pink to white. Add Sauce and cook for 1 minute, then transfer into a bowl.
• Return skillet to stove, reduce to medium heat. Add oil into middle of skillet.
• Add Sui mi ya cai and stir for 30 seconds, just to warm through. Set aside.
• Bring a large pot of water to the boil. Cook noodles per packet directions.
• Add choi sum for last 1 minute of cooking.
• Drain.
• Ladle 1/4 of Dan Dan Sauce into a bowl. Pile in noodles, top with pork and Sui mi ya cai. Place choi sum on side.
• Sprinkle with peanuts and green onions and serve.
• To eat, mix it all up to coat the noodles well with Sauce, then devour!

SZECHUAN NOODLES WITH CHICKEN AND BROCCOLI

Steps:

• Preheat the oven to 350 degrees F. Place the chicken breasts on a sheet pan, skin side up. Rub the tops with olive oil and sprinkle liberally with salt and pepper. Roast for 35 minutes, until cooked through. Set aside until cool enough to handle. Remove the meat from the bones and discard the skin and bones. Shred the chicken in large bite-sized pieces and set aside.
• Meanwhile, bring a large pot of salted water to a boil and blanch the broccoli florets for 2 minutes. Drain and immediately immerse in a bowl of ice water to stop the cooking and set the color. Drain and set aside.
• Place the garlic, ginger, vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, 1/2 teaspoon black pepper and the cayenne pepper in a food processor fitted with a steel blade and puree until smooth. Set aside.
• Add a splash of olive oil to a large pot of boiling salted water and cook the spaghetti according to the directions on the package. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with the sauce. Add the scallions, peppers, chicken and broccoli and toss well. Serve warm or at room temperature.

SZECHUAN NOODLES

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

SICHUAN-STYLE CHICKEN WITH RICE NOODLES

Steps:

• Cut 1 bunch scallions into 1" pieces; thinly slice remaining bunch of scallions and set aside. Bring 12 cups water to a brisk simmer in a large stockpot and add scallions, kombu, ginger, star anise, Sichuan peppercorns, 1/4 cup soy sauce, and 1 tablespoon salt; cook until kombu is softened, 10-15 minutes.
• Add chicken to pot and reduce heat so liquid is at a very gentle simmer. Poach chicken, uncovered, until cooked through and an instant-read thermometer inserted into the thickest part of breast registers 160°F, 40-45 minutes. Transfer chicken to a plate and let cool.
• Meanwhile, increase heat to mediumhigh and bring poaching liquid to a boil; cook until reduced by half, 30-45 minutes. Fish out scallions, ginger, and star anise from pot with a slotted spoon and discard. Add noodles to poaching liquid and cook according to package instructions. Drain and toss in a large bowl with 1 teaspoon sesame oil.
• Combine kale, sugar, a pinch of salt, and remaining 1 teaspoon sesame oil in a medium bowl and massage kale, rubbing between your fingers, until softened and shiny, about 30 seconds. Add vinegar, rice noodles, reserved sliced scallions, 1 tablespoon furikake, and remaining 2 tablespoons soy sauce and toss to combine; season with salt.
• Remove skin and bones from chicken; discard. Slice or shred meat. Serve with noodles, drizzled with chili oil and sprinkled with more furikake.
• Do Ahead
• Chicken can be poached 1 day ahead; let cool, cover and chill chicken and liquid separately. Bring to room temperature before slicing. Noodle mixture can be made 3 hours ahead; store at room temperature. Moisten with more soy sauce and vinegar before serving.

SZECHUAN CHICKEN NOODLE TOSS

Steps:

• In a Dutch oven, bring water to a boil. Add spaghetti; cook for 4 minutes. Add vegetables; cook 3-4 minutes longer or until spaghetti and vegetables are tender. Drain. Toss with butter; set aside and keep warm. , In a nonstick skillet, stir-fry the chicken, garlic and red pepper flakes in oil until chicken is no longer pink. Add stir-fry sauce; heat through. Add onions and spaghetti mixture; toss to coat.

EASY SZECHUAN CHICKEN WITH NOODLES

Steps:

• Cut the chicken into bite-sized pieces
• Whisk the soy sauce, cornflour and salt in a bowl to remove any lumps.
• Add the chicken and mix to coat thoroughly. Set aside for 10 to 15 minutes to marinate.
• Once marinated, drain the chicken through a colander, reserving the marinade. This will be used to thicken the sauce later.
• Place all the ingredients for the batter in a mixing bowl and whisk to remove any lumps
• Heat the oil in a frying pan
• Dip pieces of chicken into the batter and then place immediately into the hot oil. Fry until brown all over and there is no pink showing when a piece is cut in half. The internal temperature should be 74°C/165°F (see notes)
• Drain the fried chicken pieces on kitchen paper towel and set aside.
• Peel, shred and slice the vegetables. Shred the cabbage finely; quarter the button mushrooms. Try to keep the vegetables to a consistent size so they all cook at the same time.
• Combine all the sauce ingredients (with the exception of the cornflour) in a wok or large frying pan.
• Add the chopped vegetables and stir well to coat with the sauce.
• Stirfry over a medium heat for 2 minutes until the vegetables are warmed through, then add the stock and bring to the boil.
• Cover with a lid, turn the heat down to a simmer and leave for 10 to 15 minutes until the vegetables are cooked. Don't allow them to overcook and become mushy; the vegetables should still be al dente.
• Taste the sauce for flavour and seasoning and adjust if necessary.
• Add the leftover marinade, bring to the boil and allow to thicken. If there isn't enough marinade left to thicken the sauce, just mix 2 teaspoons of cornflour/cornstarch with 2 tablespoons of water and drizzle in slowly, stirring all the while, until the desired consistency is reached. The sauce should be the consistency of thick cream (or thick gravy).
• Now add the cooked chicken back to the pan, mix through and heat until the chicken is hot.
• Serve on a bed of noodles or white rice.

SZECHUAN NOODLE TOSS

Steps:

• Prepare spaghetti according to package directions; drain, rinse with cold water, drain again.
• Put spaghetti in a large bowl; set aside.
• In a big skillet, heat 2 tablespoons sesame oil.
• Add red pepper strips, green onions, and garlic; saute and stir occasionally for 2 minutes.
• Stir in spinach; cover and cook over medium heat for 3 minutes or until spinach is wilted.
• Remove skillet from heat and let cool.
• Spoon spinach mixture over spaghetti.
• Add in the chicken and water chestnuts.
• In a small bowl, combine 2 tablespoons sesame oil, and the remaining ingredients; stir to combine.
• Pour over pasta/spinach/chicken; gently toss to coat.
• Serve immediately.

SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL

Steps:

• Garlic Chili Oil: Saute garlic with vegetable oil in a small pot until it becomes fragrant, about 30 seconds. Remove from the heat and add the rest of the sauce ingredients into the pot.
• Boil noodles: Bring a large pot of water to a boil and cook your noodles according to the directions. Rinse under cold water and drain very well.
• Add sauce: Add as much of the Szechuan chili oil sauce according to your liking and spice level.
• Serve: Top with fresh cilantro, scallions, and a sprinkle of sesame seeds. Serve immediately.

SZECHUAN CHICKEN AND NOODLES

Steps:

• Cook the linguine noodles according to the directions on the package.
• In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).
• Remove the chicken from the skillet and set aside.
• In the same skillet, add olive oil over medium heat.
• Add the onion and bell pepper and saute until soft (about 8 minutes).
• Once the vegetables are done, add the cooked chicken back to the skillet.
• Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.
• Fold in steamed broccoli.
• When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.
• Stir to combine and serve.

SZECHUAN CHICKEN

Steps:

• In a small pan over medium heat, toast cashews or peanuts for a few minutes to lightly brown. Set aside.
• If you are serving with rice, start cooking that now.
• Place the chicken, salt, pepper, pepper flakes and soy sauce in a small bowl, mix and let sit 30 minutes at room temperature.
• While the chicken sits for 30 minutes, make the sauce by whisking all of the sauce ingredients in a small bowl and set aside.
• After 30 minutes add the egg white and corn starch to the chicken and mix to dissolve the corn starch. The mixture will be thick and gooey.
• In your wok over medium high heat, heat the vegetable oil to 325 degrees F using a candy thermometer or other means to gauge the temperature. Have a bowl standing by.
• The next step will be to double fry the chicken.
• Drop the chicken pieces one at a time into the hot oil and fry in 5-6 batches just for about two minutes, flipping each over to lightly fry on both sides. Then using a spider or strainer, move each batch to the waiting bowl. Let the oil temperature recover between batches.
• Once all the chicken has fried, turn the heat to high to heat oil to 375 degrees F and once hot, add half of the cooked chicken to crisp. Fry for about another 1-2 minutes until nicely browned and crispy and then move to a plate covered in a paper towel. Once the oil heats back up, fry the second half and then move to the same plate. (Note: The second frying will splatter, so be careful adding the half-cooked chicken to the hot oil.)
• Pour the hot oil into a small metal bowl and spoon one tablespoon back into the wok and heat over a medium high burner.
• Once hot, add the bell peppers and cook for about three minutes then move to a waiting bowl.
• Add one more tablespoon of the oil and once hot, add the peppercorns, chili peppers, scallion whites, garlic and ginger and toss and cook for one minute. (Note: The Szechuan peppercorns are very intense and fill the air with their spicy eye-watering scent once they hit the hot pan.)
• Add the reserved sauce and once hot, add the cooked chicken and bell peppers back in and toss.
• Remove from heat and serve with or over cooked white rice and top with toasted cashews and scallion greens.