Hello everybody, it is John, welcome to our recipe site. Today, we’re going to prepare a special dish, szechwan noodles. It is one of my favorites. For mine, I’m gonna make it a little bit tasty. This will be really delicious.
Sichuan Cold Noodles - these cold noodles feature a spicy, savory and numbing Sichuan sauce. Szechuan style cold noodle (Vegan version) is known as Szechuan Liangmian. With a long history, it is been known as one of most famous Szechuan street snack.
Szechwan Noodles is one of the most favored of current trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Szechwan Noodles is something that I’ve loved my whole life. They are nice and they look fantastic.
To get started with this particular recipe, we have to first prepare a few ingredients. You can cook szechwan noodles using 19 ingredients and 23 steps. Here is how you cook that.
The ingredients needed to make Szechwan Noodles:
- Take Meat
- Take 1/2 pound pork (small cube or ground)
- Get 1 Tbs. Soy sauce
- Make ready 1/2 tsp. Salt
- Get 1 Tbs. Hot sauce
- Get 1 Tbs corn starch
- Prepare Sauce
- Get 3 Tbs. Peanut butter or tahini
- Take 5 cloves garlic
- Prepare 2 inch piece fresh ginger
- Make ready 2 Tbl. Soy sauce
- Take 4 stalks scallion (green onions)
- Take 1 Tbs. Hot sauce
- Make ready 1 cup chicken broth
- Prepare Noodles
- Make ready 12 Oz. Noodles (spaghetti I use)
- Take 1 Tbs. Schezwan pepper corns
- Get Garnish
- Make ready Scallion, sesame seeds, chopped peanuts
We sell FROZEN GreenOnion pancakes, Dumplings. Typhoon Noodle specializes in noodle dishes in an authentic Szechuan style in Asheville, North Carolina. Drain and rinse the noodles in cold water immediately. Drizzle few drops of sesame oil over the noodles and set them aside.
Instructions to make Szechwan Noodles:
- If using hunks of pork, cut into about half inch cubes.
- This is the hot sauce I was using this time, just for a reference.
- Mix all meat ingredients in a bowl, let sit 15-30 minutes.
- Cut scallions small.
- Cut garlic and ginger into small dice.
- Heat a dry wok/stir-fry/skillet on medium heat.
- Put Schezwan pepper corns in pan. Toast until dark brown and starts to smoke. 4-5 minutes.
- Remove, cool, grind, set aside.
- Time your noodles so they are done about the same time as the rest. About 15 minutes from this point. If they get done a couple minutes early, I add a little butter and stir it in to stop then from sticking to each other.
- Add a couple Tbs. Oil to pan. Let it heat up. Add pork.
- You want the pork to have a slightly crisp outside. Best way is to let it sit a minute, stir, sit, stir, repeat until done.
- Remove pork to a plate with paper towels to drain.
- You should have about a couple Tbs. of oil left.
- Add hot sauce, peanut butter (or tahini), soy sauce, stir until well mixed.
- Add scallions, garlic and ginger to hot oil. Stir for a minute.
- Add chicken broth, stir.
- Bring sauce to a boil, dinner until think, 3 or 4 minutes.
- Turn off heat.
- Place noodles in a serving bowl.
- Add pork to noodles.
- Put sauce over noodles.
- Sprinkle with ground Schezwan pepper corns
- Garnish and serve.
Order ricer & noodles online from Szechuan House - Columbia, MO for delivery and takeout. The best Chinese in Columbia, MO. This post may contain affiliate links. I used rice noodles that you would make Pad Thai with, because that is what I had. Sichuan cuisine, Szechwan cuisine or Szechuan cuisine (/ˈsɛʃwɒn/ or /ˈsɛtʃwɒn/), is a style of Chinese cuisine originating from Sichuan Province.
So that’s going to wrap it up for this special food szechwan noodles recipe. Thanks so much for reading. I’m confident you can make this at home. There’s gonna be interesting food in home recipes coming up. Remember to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
