Karol Smith
Delicious and Nutritious Spicy Szechuan Noodles with Stir-fried Vegetables
Spicy Szechuan Noodles are a beloved dish originating from the Szechuan province of China, known for its bold and fiery flavors. This recipe combines noodles with a medley of stir-fried vegetables, all tossed in a tantalizing Szechuan sauce. It’s perfect for those who love a bit of heat and a lot of flavor!
Ingredients:
– 200g dried noodles (preferably thin egg noodles)
– 2 tablespoons vegetable oil
– 1 red bell pepper, thinly sliced
– 1 green bell pepper, thinly sliced
– 1 carrot, julienned
– 100g snow peas, trimmed
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 3 tablespoons soy sauce
– 2 tablespoons Szechuan peppercorns
– 1 tablespoon chili paste or Szechuan chili oil (adjust according to spice preference)
– 1 tablespoon rice vinegar
– 1 tablespoon hoisin sauce
– 1 teaspoon sugar
– 4 spring onions, sliced (white and green parts separated)
– Fresh cilantro for garnish (optional)
Instructions:
1. Prepare the Noodles:
– Cook the noodles according to the package instructions. Drain and set aside. You can lightly toss them with a bit of vegetable oil to prevent sticking.
2. Make the Szechuan Sauce:
– In a small bowl, combine soy sauce, Szechuan peppercorns, chili paste or Szechuan chili oil, rice vinegar, hoisin sauce, and sugar. Mix well and set aside.
3. Stir-fry the Vegetables:
– Heat 1 tablespoon of vegetable oil in a large pan or wok over medium-high heat.
– Add the minced garlic and grated ginger, stirring quickly for about 30 seconds until fragrant.
– Add the red and green bell peppers, carrot, and snow peas. Stir-fry for about 4-5 minutes until the vegetables are tender-crisp.
4. Combine Ingredients:
– Add the cooked noodles to the pan, followed by the Szechuan sauce.
– Toss everything together, making sure the noodles and vegetables are well coated with the sauce.
– Add the white parts of the spring onions and toss again.
5. Serve:
– Divide the Spicy Szechuan Noodles among plates or bowls.
– Garnish with the green parts of the spring onions and fresh cilantro, if using.
6. Enjoy:
– Serve the dish hot, savoring the spicy, savory, and slightly sweet flavors that are characteristic of Szechuan cuisine.
This recipe yields a satisfying and flavorsome meal, perfect for lunch or dinner, and can be easily adjusted to suit different spice levels.
