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.
SPICY AND TINGLY BEEF
This recipe for a simple dish of mala beef comes from Jason Wang of Xi'an Famous Foods in New York, but as Wang puts it, "You can mala anything." Spicy chiles and tingly Sichuan peppercorns define mala, one of the many flavors of Sichuan cuisine, and though it can season beef, the same technique for a vivid, brilliant sauce can be applied to a big pile of sautéed mushrooms, or simmered tofu and sautéed greens. However you choose to make it, serve the dish over hot rice or simmered noodles and finish it with a little drizzle of Sichuan chile oil, if you've got it.
Provided by Tejal Rao
Categories dinner, meat, main course
Time 1h30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Place the meat in a large pot and cover with cold water by about 2 inches; bring to a boil. Let boil for 3 minutes, then turn off the heat, drain the water and transfer the meat to a cutting board. When it's cool enough to handle, cut the meat into approximately 1-inch cubes.
- In the same pot, heat the vegetable oil over medium. Add the onion, scallions, ginger, garlic, star anise and dried red chiles, and sauté for about 30 seconds. Reduce heat slightly, and stir in Pixian sauce, letting it cook until the red oil rises. Add the beef, cooking wine, soy sauce and 2 cups water.
- Cover the pot and bring to a boil over high. Once the mixture is boiling, reduce heat to low so the liquid holds at a simmer, and cook for 30 minutes. Remove the lid and simmer for another 30 minutes, until meat is tender and the sauce is reduced. If the pan starts to dry out, exposing the meat, add a splash of water as needed.
- Once the meat is cooked, add the tomato, Sichuan peppercorn powder and chile powder, and stir to combine. Turn off the heat, and cover for about 5 minutes so the flavors can meld. Serve over warm rice or noodles, and finish with a drizzle of Sichuan chile crisp.
SZECHUAN NOODLES
This spicy Asian inspired dish is absolutely delicious. I saw this made on one of Ina Garten's cooking shows and immediately HAD to try it. I omitted the oil called for in the original recipe and replaced it with water instead. I also gave alternate ingredients to replace the honey as a sweetener in order to make this vegan friendly. Hope you like it!
Provided by Kozmic Blues
Categories Szechuan
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
- Cook the noodles of your choice according to package directions.
- Drain pasta and place in a large serving bowl.
- While still warm, toss the pasta with about 3/4 of the sauce.
- Add the julienned bell peppers and scallions and toss well.
- This dish is great served warm or even at room temperature.
- Remaining sauce can be added if pasta seems too dry.
SZECHUAN NOODLES WITH SPICY BEEF SAUCE
Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!
Provided by Sharon123
Categories Meat
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
- Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
- Combine cornstarch and beef broth, whisking until smooth.
- Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
- Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
- Stir in ground beef.
- Toss with hot cooked pasta, and sprinkle with sliced green onions.
- Yield: 4 servings.
SPICY PEPPER BEEF WITH NOODLES
Make and share this Spicy pepper beef with noodles recipe from Food.com.
Provided by Evie3234
Categories Vegetable
Time 4h
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Combine steak, sauces, water, pepper, sugar and juice in large bowl.
- Cover, refrigerate 2 hours.
- Drain steak from marinade; reserve marinade.
- Place noodles in large heatproof bowl, pour over boiling water, stir to separate; drain well.
- Mix 1 tsp of the oil through the noodles.
- Heat remaining oil in large wok, add steak in batches, stir-fry until tender; remove steak.
- Add onions and reserved marinade to wok; stir until hot.
- Return steak to wok with noodles and seeds; stir fry until hot.
Nutrition Facts : Calories 1323.8, Fat 23.9, SaturatedFat 7.3, Cholesterol 92.6, Sodium 1884.9, Carbohydrate 224.3, Fiber 6.2, Sugar 8.9, Protein 45
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