Best Citrus Szechuan Noodle Bowl Sauce Recipes
CITRUS SZECHUAN NOODLE BOWL SAUCE
This sweet sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed red bell peppers, onions and green beans or sugar snap peas and thick canton noodles. They use Sriracha brand hot sauce. From The Grit Cookbook.
Provided by FLKeysJen
Categories Sauces
Time 20m
Yield 4 1 cup servings, 4-6 serving(s)
Number Of Ingredients 11
Steps:
- In a two quart saucepan, combine all ingredients except cornstarch and water; place over medium high heat and stir occasionally until mixture begins to simmer.
- Blend cornstarch into water and add to sauce.
- Bring to a full boil, stirring often, for at least one minute or until thickened.
- Remove from heat and serve over the vegetables, noodles and protein of your choice.
Nutrition Facts : Calories 244.9, Fat 0.5, SaturatedFat 0.1, Sodium 3214.8, Carbohydrate 55, Fiber 1.1, Sugar 39.5, Protein 7.2
SPICY SICHUAN NOODLES
This Spicy Sichuan Noodles with garlic chili oil dish is incredibly delicious! It's the perfect last-minute dinner idea that tastes better than takeout.
Provided by Rika
Categories Main Course
Number Of Ingredients 8
Steps:
- Cook the noodles until al dente, or follow the instructions on the product packaging.
- In a medium bowl, mix all of the sauce ingredients. Stir to combine.
- Place the noodles in a big bowl, pour in the sauce and scallions. Mix well. Serve warm or cold. Enjoy!
Nutrition Facts : Calories 333 kcal, Carbohydrate 46 g, Protein 8 g, Fat 1 g, SaturatedFat 2 g, Sodium 692 mg, Fiber 2 g, Sugar 3 g, ServingSize 1 serving
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.
COCONUT-GINGER CURRY NOODLE BOWL SAUCE
This sauce is served at The Grit Vegetarian Restaurant in Athens, Georgia over pressed, sauteed and seasoned tofu, sauteed broccoli, carrots and mushrooms and udon noodles. From The Grit Cookbook.
Provided by FLKeysJen
Categories Sauces
Time 20m
Yield 4 1 cup servings, 4 serving(s)
Number Of Ingredients 15
Steps:
- In a two quart saucepan, heat olive oil over medium-high heat and add minced fresh ginger and garlic. Saute until slightly browned, then add all other ingredients except cornstarch and water. Bring mixture to a gentle boil.
- Blend cornstarch into water and add to sauce. Stir frequently, bringing mixture to a full boil for at least one minute or until slightly thickened.
- Remove from heat and serve over the vegetables, noodles and protein of your choice.
Nutrition Facts : Calories 619.6, Fat 56.7, SaturatedFat 42.6, Sodium 1539.6, Carbohydrate 29.9, Fiber 1, Sugar 14.2, Protein 6.8
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