SZECHWAN NOODLES WITH GREEN ONIONS
Make and share this Szechwan Noodles With Green Onions recipe from Food.com.
Provided by foodart
Categories Szechuan
Time 25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Fill a stockpot with water and boil to a boiling add the noodles cook until al dente. Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook. Empty noodles into a large colander then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes.
- Combine sesame oil soy sauce vinegar sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don't break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating. Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving. Top with green onion.
SZECHWAN NOODLES WITH GREEN ONIONS
Steps:
- Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm). Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook. Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes. Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don't break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating. Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired. Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving.
Nutrition Facts :
SZECHUAN 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.
CHINESE: SZECHWAN NOODLES WITH GREEN ONIONS
Add a Chinese kick to your dinner with this savory dish you and your loved one will enjoy. 117
Categories Rice Side Dish Regional Cuisine Asian Chinese
Time 30m
Yield 10
Number Of Ingredients 20
Steps:
- Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm). Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook. Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes. Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don't break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating. Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired. Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving. Serve refrigerated and cold, or at room temperature. 219 calories based on ten servings.
Nutrition Facts :
SPICY SZECHUAN NOODLES
Love your Asian hot and spicy? Try this Szechuan-style dinner that's ready in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 15
Steps:
- In 2-cup glass measuring cup, mix sauce ingredients with wire whisk until well blended; set aside.
- In large stockpot, heat 4 quarts water to boiling over high heat. Remove from heat; add noodles. Let stand 8 to 10 minutes or until noodles are tender; drain.
- Meanwhile, in wok or 12-inch nonstick skillet, heat peanut oil over medium-high heat about 1 minute. Add pork and garlic; cook about 5 minutes, breaking up pork into small pieces with wooden spoon, until pork is no longer pink. Add carrots, bell pepper, green onions and pepper flakes; cook 3 minutes, stirring 3 or 4 times.
- Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Heat to boiling. Reduce heat to medium-low; simmer about 3 minutes, stirring occasionally, to blend flavors. Stir in sesame oil.
- In large serving bowl, gently mix noodles with sauce mixture to coat. Sprinkle with cilantro.
Nutrition Facts : Calories 530, Carbohydrate 61 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 7 g, TransFat 0 g
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