SZECHUAN NOODLES
This recipe comes from the cookbook The Ultimate Chinese and Asian Cookbook, with a few alterations on my part. Feel free to add cooked chicken or crab, or even vegetables. I usually double the sauce ingredients. I do not find these are spicy, so you may want to add in some red pepper flakes or ground Szechuan peppercorns if you want some heat. Preparation time is an estimate.
Provided by Cilantro in Canada
Categories Asian
Time 22m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Cook noodles as directed on the package. Drain.
- Mix all remaining ingredients together until well mixed. It may help to heat for a minute in the microwave.
- Mix noodles and sauce.
- Serve warm, but these also taste great cold.
SCZECHUAN 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.
SZECHUAN NOODLES WITH PEANUT SAUCE
Categories Peanut Bell Pepper Summer Chill Vegan Noodle Bon Appétit
Yield Serves 6 as a main-course
Number Of Ingredients 15
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.
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