Citrus Szechuan Noodle Bowl Sauce Recipes

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SCZECHUAN NOODLES



Sczechuan Noodles image

Provided by Ina Garten

Categories     main-dish

Time 35m

Yield 6 to 8 servings

Number Of Ingredients 17

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon freshly ground black pepper
1/8 teaspoon ground cayenne pepper
1 pound spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
4 scallions, sliced diagonally (white and green parts)

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.

CITRUS SZECHUAN NOODLE BOWL SAUCE



Citrus Szechuan Noodle Bowl Sauce image

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

2 1/2 cups orange juice (preferably fresh-squeezed)
1 cup pineapple juice
3/4 cup soy sauce
1/4 cup brown sugar
3 tablespoons squeezed lemon juice
2 tablespoons hot chili sauce (or more, if you want this dish to be at all spicy...see review by Amanda in Oz)
2 tablespoons molasses
2 tablespoons rice wine vinegar
1 1/2 teaspoons ginger powder
3 tablespoons cornstarch
1/2 cup water

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

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