Hey everyone, it’s me, Dave, welcome to my recipe page. Today, I will show you a way to make a distinctive dish, szechwan noodles. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
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Szechwan Noodles is one of the most favored of current trending foods in the world. It’s simple, it is fast, it tastes delicious. It’s appreciated by millions daily. Szechwan Noodles is something which I have loved my whole life. They’re fine and they look fantastic.
To get started with this recipe, we must first prepare a few components. You can have szechwan noodles using 19 ingredients and 23 steps. Here is how you can achieve that.
The ingredients needed to make Szechwan Noodles:
- Make ready Meat
- Prepare 1/2 pound pork (small cube or ground)
- Make ready 1 Tbs. Soy sauce
- Prepare 1/2 tsp. Salt
- Make ready 1 Tbs. Hot sauce
- Prepare 1 Tbs corn starch
- Take Sauce
- Make ready 3 Tbs. Peanut butter or tahini
- Make ready 5 cloves garlic
- Prepare 2 inch piece fresh ginger
- Make ready 2 Tbl. Soy sauce
- Take 4 stalks scallion (green onions)
- Get 1 Tbs. Hot sauce
- Take 1 cup chicken broth
- Make ready Noodles
- Make ready 12 Oz. Noodles (spaghetti I use)
- Get 1 Tbs. Schezwan pepper corns
- Make ready Garnish
- Prepare Scallion, sesame seeds, chopped peanuts
Sichuan Cold Noodles - these cold noodles feature a spicy, savory and numbing Sichuan sauce. This Sichuan noodle recipe is so addictive and delicious. The Best Sichuan Cold Noodles One of my favorite noodles in Sichuan cuisine is Dan Dan Noodles. Drain the noodles well in a colander.
Steps 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.
The Best Sichuan Cold Noodles One of my favorite noodles in Sichuan cuisine is Dan Dan Noodles. Drain the noodles well in a colander. 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. Generally, this can be known as a simplified and cold version of Dan Dan Noodles.
So that is going to wrap it up with this exceptional food szechwan noodles recipe. Thanks so much for your time. I’m sure you will make this at home. There’s gonna be interesting food at home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!
