Szechuan Noodle Salad Food

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DAN DAN NOODLES



Dan Dan Noodles image

Recipe video above. The iconic spicy Sichuan Dan Dan Noodles, made at home! Am intensely flavoured spicy sesame chilli oil sauce tossed with noodles and pork. Don't be daunted by the list and steps, there's no need to rush. Cook and prepare all the parts except the noodles. Cook the noodles just before serving so they're piping hot because the idea is to toss hot noodles with the pork and sauce so the heat warms everything else up. That's the Dan Dan way!

Provided by Nagi

Categories     Mains

Number Of Ingredients 21

2 tbsp Chinese sesame paste ((sub tahini, Note 1))
1.5 tbsp Chinese chilli paste in oil (, adjust spiciness (Note 2))
4 tbsp light soy sauce ((Note 3))
2 garlic cloves (, minced)
3 tsp white sugar
1/2 tsp Chinese five spice powder ((Note 4))
1 tsp Sichuan pepper powder (, preferably freshly ground (Note 5))
3 tbsp (or more!) chilli oil (, preferably Chinese (Note 6))
3/4 cup (185ml) chicken broth/stock (, hot, low sodium)
2 tsp Hoisin sauce
1 tsp dark soy sauce ((Note 7))
1 tbsp Chinese cooking wine ((sub 2 tbsp extra chicken stock))
1/2 tsp Chinese five spice powder ((Note 4))
1 tbsp vegetable oil
250g/ 8oz pork mince ((ground pork))
1 tsp vegetable oil
30g (1/4 cup) Sui Mi Ya Cai (preserved mustard greens) (, finely chopped (Note 8))
500g/1lb white fresh noodles (, medium thickness (Note 9))
16 choy sum stems (, cut into 15cm pieces)
2 green onions (, finely sliced)
1 tbsp peanuts (, finely chopped (optional))

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!

Nutrition Facts : Calories 604 kcal, Carbohydrate 56 g, Protein 21 g, Fat 34 g, SaturatedFat 10 g, Cholesterol 41 mg, Sodium 1364 mg, Fiber 2 g, Sugar 5 g, ServingSize 1 serving

SZECHUAN NOODLES



Szechuan Noodles image

Provided by Ina Garten

Categories     side-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

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.

SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL



Spicy Szechuan Noodles with Garlic Chili Oil image

Spicy Szechuan noodles with garlic chili oil ready in 15 minutes! Spicy, garlicky Szechuan chili oil noodles made with Lao Gan Ma chili crisp & fresh herbs.

Provided by Jamie

Categories     Main Course

Time 10m

Number Of Ingredients 15

7 oz Flat or Wide Chinese wheat noodles (100g or 2 servings; substitutions see Note 1)
1 stalk scallion (chopped)
handful cilantro (chopped)
sesame seeds ( for garnish)
3 cloves garlic (minced)
1 to 2 Tablespoons Szechuan chili flakes (or to taste)
3 Tablespoons vegetable oil
1 Tablespoon dark soy sauce (substitute with regular soy sauce)
2 to 3 teaspoons Chinese black vinegar (substitute with balsamic or rice wine vinegar)
½ teaspoon ginger (grated)
¼ teaspoon salt (or to taste)
¾ teaspoon sugar ((optional))
1 teaspoon Lao Gan Ma Spicy Chili Crisp
1 teaspoon hot chili oil
finely chopped Thai chilis

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.

Nutrition Facts : Calories 523 kcal, Carbohydrate 41 g, Protein 9.2 g, Fat 35 g, SaturatedFat 17 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SZECHUAN SHRIMP SALAD



Szechuan Shrimp Salad image

This dish is a real crowd pleaser and surprisingly healthy for as yummy as it is! It also keeps well for several days in the refrigerator. Packed with veggies, flavor and color, this recipe is sure to be a family favorite. -Tish Stevenson, Grand Rapids, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 8 servings.

Number Of Ingredients 15

10 ounces uncooked thin spaghetti
1/3 cup canola oil
1/3 cup honey
2 tablespoons rice vinegar
2 tablespoons sesame oil
2 tablespoons soy sauce
1 tablespoon minced fresh gingerroot
1/2 teaspoon crushed red pepper flakes
1 pound cooked medium shrimp, peeled and deveined
1 package (10 ounces) julienned carrots
2 cups fresh sugar snap peas
1 large sweet red pepper, sliced
1/2 cup sliced green onions
3 tablespoons minced fresh cilantro
3/4 cup coarsely chopped dry roasted peanuts

Steps:

  • Cook spaghetti according to package directions. Meanwhile, in a small bowl, whisk the canola oil, honey, vinegar, sesame oil, soy sauce, ginger and pepper flakes; set aside., Drain spaghetti; rinse in cold water. Place in a large bowl. Add the shrimp, carrots, peas, red pepper, onions and cilantro. Drizzle with dressing; toss to coat. Sprinkle with peanuts. Chill until serving.,

Nutrition Facts :

SZECHUAN COLD NOODLES



Szechuan Cold Noodles image

Szechuan style cold noodle salad

Provided by Elaine

Categories     staple

Time 20m

Number Of Ingredients 12

2 serving egg noodles or Alkaline noodles
1/2 English cucumber ( ,peeled and shredded (You can use bean sprout too))
1/2 tbsp. sesame oil
3 tsp. sugar
2 tsp. vinegar
1/2 tbsp. sesame paste
a small pinch of salt
1 tbsp. light soy sauce
1 tbsp. Szechuan style chili oil + a slightly more for drizzling ( ,or as needed)
1 garlic cloves ( ,smashed and finely chopped)
chopped scallion for garnishing
smashed toasted peanuts for garnishing

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.

Nutrition Facts : Calories 150 kcal, Carbohydrate 12 g, Protein 2 g, Fat 5 g, Sodium 416 mg, Sugar 8 g, ServingSize 1 serving

COLD SZECHUAN NOODLES AND SHREDDED VEGETABLES



Cold Szechuan Noodles and Shredded Vegetables image

This is from a healthy cooking class. The beauty of this salad is that it will wait for you. It makes such a pretty dish on the table. The Soba buckwheat noodles are worth a trip to the Asian grocery store. Serve with salad tongs and try adding a horizontally sliced scallion for a eye catching garnish.

Provided by Juanita Peek

Categories     Everyday Cooking     Vegetarian     Side Dishes

Yield 8

Number Of Ingredients 9

16 ounces dried soba noodles
¼ cup tamari
¼ cup sesame oil
1 tablespoon rice vinegar
1 tablespoon white sugar
½ teaspoon chili oil
1 red bell pepper, thinly sliced
1 cup chopped green onions
2 carrots, julienned

Steps:

  • In a large stockpot, cook pasta in boiling salted water until al dente. Rinse with cool water; drain well.
  • In a small bowl mix together 3 tablespoons tamari sauce, 3 tablespoons sesame oil, vinegar, sugar and Chili oil.
  • Using tongs, toss noodles with sauce to coat well. Marinate in a covered bowl for 2 hours, or up to 24 hours, tossing occasionally.
  • Bring marinated noodles to room temperature. Mix the remaining 1Tablespoon each of tamari and oil and pour over the noodles. Three hours before serving stir in sweet red peppers, two thirds of the green onions, and half of the grated carrots.
  • To serve, mound the noodles on a serving platter and sprinkle with the remaining green onions and carrots.

Nutrition Facts : Calories 276.7 calories, Carbohydrate 47.1 g, Fat 7.6 g, Fiber 1.1 g, Protein 9.5 g, SaturatedFat 1.1 g, Sodium 955.2 mg, Sugar 3.3 g

SZECHUAN NOODLE SALAD



Szechuan Noodle Salad image

This salad comes together quickly and is great at either room temperature or cold. Feel free to add whatever additional fresh veggies you have on hand, such as green bell peppers, bean sprouts, snow peas, etc. Originally from the Asian Food Grocer website several years ago.

Provided by Leslie in Texas

Categories     Spaghetti

Time 28m

Yield 6 serving(s)

Number Of Ingredients 14

4 ounces oriental noodles or 4 ounces spaghetti, broken up
3 tablespoons honey
3 tablespoons oil
1 tablespoon sesame oil
1 tablespoon rice vinegar
1 tablespoon soy sauce (may use light)
1 1/2 teaspoons gingerroot, grated
1 teaspoon red pepper flakes, crushed (or to taste)
3 cups chicken breasts, cooked and shredded
1 cup red cabbage, finely chopped
4 scallions, finely sliced
2 carrots, shredded
1 red bell pepper, diced
1/2 cup dry roasted peanuts (optional)

Steps:

  • Cook noodles to desired doneness as directed on the package.
  • Meanwhile, in a small bowl combine the oils, honey, vinegar, soy sauce,ginger root and red pepper flakes; whisk together to blend well.
  • Drain noodles; rinse noodles in cold water to cool.
  • In a large bowl, combine cooked noodles, chicken and vegetables.
  • Pour dressing over salad, toss to mix well, garnish with peanuts if desired, and serve.

SZECHUAN SESAME NOODLES



Szechuan Sesame Noodles image

Categories     Onion     Pasta     Vegetable     Peanut     Fall     Bon Appétit

Yield Makes 6 side-dish servings

Number Of Ingredients 9

8 ounces thin dried Asian noodles or linguine
4 tablespoons oriental sesame oil
3 tablespoons chopped peanuts
2 tablespoons finely chopped peeled fresh ginger
3 large garlic cloves, minced
6 tablespoons bottled teriyaki sauce
2 tablespoons fresh lime juice
1 teaspoon chili-garlic sauce
1 1/2 cups thinly sliced green or red onions

Steps:

  • Cook noodles in large pot of boiling salted water until tender but still firm to bite. Drain; return noodles to same pot. Mix in 1 tablespoon oil and peanuts.
  • Heat 3 tablespoons oil in heavy small skillet over medium-low heat. Add ginger and garlic; stir 10 seconds. Add teriyaki sauce, lime juice and chili sauce; simmer 30 seconds. Mix sauce and onions into noodles. Season with salt and pepper. Serve warm or at room temperature.

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