Stir Fried Noodles With Sichuan Sauce Recipes

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SZECHUAN NOODLES WITH SPICY BEEF SAUCE



Szechuan Noodles With Spicy Beef Sauce image

Tired of using ground beef the same old way? Try this spicy dish! Feel free to double the sauce if you like it really saucy! Update: the hoisin sauce is quite sweet, so you might start off with just a little and work your way up!

Provided by Sharon123

Categories     Meat

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

1 lb ground beef
1 1/2 cups chopped onions
2 teaspoons minced garlic
1 1/2 teaspoons minced fresh ginger
1/2-1 1/2 teaspoon dry crushed red pepper (start off with just a little and work your way up)
2 tablespoons sesame oil
2 tablespoons cornstarch
3/4 cup beef broth
1/3 cup hoisin sauce
2 tablespoons soy sauce
8 ounces vermicelli, cooked
1/2 cup sliced green onion

Steps:

  • Brown ground beef in a large skillet, stirring until it crumbles; drain and keep warm.
  • Pour sesame oil in pan and heat till hot. Saute onion and next 4 ingredients hot sesame oil until tender.
  • Combine cornstarch and beef broth, whisking until smooth.
  • Stir broth mixture, hoisin sauce, and soy sauce into onion mixture.
  • Bring to a boil, stirring constantly; boil, stirring constantly, 1 minute.
  • Stir in ground beef.
  • Toss with hot cooked pasta, and sprinkle with sliced green onions.
  • Yield: 4 servings.

STIR-FRIED NOODLES



Stir-fried noodles image

A healthy Chinese for all the family, quick and simple

Provided by Good Food team

Categories     Dinner, Lunch, Main course, Side dish, Snack, Supper

Time 25m

Number Of Ingredients 11

150g pack medium egg noodle
1 tbsp vegetable oil
2.5cm piece fresh ginger, finely chopped
2 garlic cloves, finely chopped
1 large carrot, cut into matchsticks
1 yellow pepper, deseeded and thinly sliced
100g mangetout, sugarsnaps or frozen peas
2 spring onions, finely chopped
85g beansprout (optional)
2 tbsp soy sauce
1 tsp white wine vinegar

Steps:

  • Cook the noodles according to pack instructions.
  • Meanwhile, heat the oil in a wok or large frying pan, then stir-fry the ginger, garlic, carrot, pepper and mangetout, sugar snap or frozen peas over a high heat for 2-3 mins.
  • Drain the noodles thoroughly, add to the pan with the onions and beansprouts, if using, then stir-fry for 2 mins.
  • Mix together the soy sauce and vinegar, stir into the pan, then cook for 1-2 mins. Divide between individual plates or bowls and serve immediately.

Nutrition Facts : Calories 439 calories, Fat 14 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 67 grams carbohydrates, Fiber 6 grams fiber, Protein 15 grams protein, Sodium 2 milligram of sodium

SHANGHAI STIR-FRIED CHUNKY NOODLES



Shanghai Stir-Fried Chunky Noodles image

This Shanghainese noodle recipe, from the British cook and food writer Fuchsia Dunlop, can be made vegetarian by omitting the pork. Do seek out light and dark soy sauces; light soy sauce adds salty-umami flavor and dark soy sauce adds color. Traditional woks are made from carbon steel, and must be routinely seasoned to keep from rusting. To season, heat the wok on high, turn off the flame and use a paper towel to wipe the interior with vegetable oil. Repeat if necessary. A deep frying pan with high sides will work for this recipe if you don't have a wok.

Provided by Sara Bonisteel

Categories     noodles, main course

Time 35m

Yield 3 to 4 servings

Number Of Ingredients 10

6 ounces lean pork, from a boneless pork loin chop or a tenderloin
1/2 teaspoon plus 2 tablespoons light soy sauce
1 1/2 teaspoons Shaoxing wine
1 teaspoon cornstarch
1 pound fresh Shanghai noodles or Japanese udon noodles
2 tablespoons peanut or vegetable oil, plus a splash
1 tablespoon dark soy sauce
2 tablespoons chicken stock
10 ounces green baby bok choy or 2 large handfuls of baby spinach
Salt and ground white pepper

Steps:

  • Cut the pork evenly into 1/4-inch slices, then into 1/8-inch slivers.
  • In a small bowl, combine 1/2 teaspoon light soy sauce, the Shaoxing wine, the cornstarch and 1 tablespoon cold water and mix well. Add pork and marinate until ready to cook.
  • Bring a large, deep pot of water to a boil. Add noodles and cook for 2 minutes. Turn the cooked noodles into a colander and rinse with cold water. Shake them dry and toss with a splash of oil, stirring thoroughly to prevent sticking.
  • In a small bowl, combine remaining light soy sauce, the dark soy sauce and the chicken stock and set aside. Heat 1 tablespoon oil in a large, seasoned wok over high heat until oil just begins to smoke. Add pork, leaving the marinade behind, and stir-fry swiftly to separate. When they are just cooked, remove from wok and set aside.
  • Clean and re-season the wok, if necessary, then return it to high heat with the remaining oil. Add noodles and soy sauce mixture and stir-fry until piping hot. Add bok choy or spinach and continue to stir-fry briefly until wilted. Stir in the pork and season to taste with salt and white pepper. Serve.

Nutrition Facts : @context http, Calories 574, UnsaturatedFat 9 grams, Carbohydrate 89 grams, Fat 12 grams, Fiber 5 grams, Protein 26 grams, SaturatedFat 2 grams, Sodium 594 milligrams, Sugar 4 grams, TransFat 0 grams

STIR-FRIED SHANGHAI NOODLES



Stir-Fried Shanghai Noodles image

Use the best, freshest ingredients you can find. This Shanghai noodle dish is a delicious combination of sweet, salty, spicy, and savory flavors.

Provided by AvelaineS

Categories     World Cuisine Recipes     Asian

Time 50m

Yield 4

Number Of Ingredients 13

1 (12 ounce) package fresh Chinese egg noodles
1 (8 ounce) package bean sprouts
2 tablespoons canola oil
1 chicken breast half, cut into matchstick-sized strips
2 stalks celery, cut into matchsticks
3 green onions, sliced into thin strips
2 cloves garlic, crushed
1 tablespoon XO sauce
4 ounces oyster mushrooms, cut into matchsticks
3 tablespoons mushroom-infused soy sauce
2 tablespoons oyster sauce
1 tablespoon brown sugar
½ cup unsalted chicken stock

Steps:

  • Bring a large pot of lightly salted water to a boil. Cook noodles in boiling water, stirring occasionally, until noodles just start to soften, 3 to 5 minutes. Drain.
  • Fill a large bowl with ice and cold water. Bring a large pot of lightly salted water to a boil. Add bean sprouts and cook, uncovered, until stems start to become translucent, 2 to 3 minutes. Drain in a colander and immediately immerse in the ice water for several minutes to stop the cooking process. Drain.
  • Heat oil in a wok over medium-high heat until starting to smoke. Add chicken, celery, green onions, garlic, and XO sauce. Stir-fry for 2 minutes. Add mushrooms and cook until slightly browned, 3 to 4 minutes. Add the cooked noodles, cooked bean sprouts, soy sauce, oyster sauce, and brown sugar. Cook for 3 to 5 minutes. Add chicken stock; reduce heat to low. Cover and simmer until noodles are tender yet firm to the bite, 2 to 3 minutes. more.

Nutrition Facts : Calories 431.6 calories, Carbohydrate 53.3 g, Cholesterol 68.7 mg, Fat 16.2 g, Fiber 3.6 g, Protein 21.3 g, SaturatedFat 2.4 g, Sodium 1031.9 mg, Sugar 9.2 g

STIR-FRIED NOODLES WITH SICHUAN SAUCE



Stir-Fried Noodles with Sichuan Sauce image

Number Of Ingredients 16

6 medium dried black mushrooms
2 tablespoons cornstarch
2 tablespoons water
2 teaspoons red pepper sauce
2 quarts water
6 ounces chinese egg noodles or linquini noodles
2 tablespoons vegetable oil
2 tablespoons vegetable oil
10 ounces lean ground pork
2 tablespoons brown bean sauce
1 tablespoon finely chopped garlic
2 cups chicken broth (see Soups: Chicken Broth)
2 teaspoons dark soy sauce
1 teaspoon sesame oil
2 tablespoons , diced pimiento
1 tablespoon , chopped green onion, (with top)

Steps:

  • Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/4-inch pieces. Mix cornstarch, 2 tablespoons water and the pepper sauce.Heat 2 quarts water to boiling in Dutch oven stir in noodles. Heat to boiling reduce heat to medium. Cook uncovered 5 minutes or until done drain. Rinse in cold water drain well. (If using linguini, cook as directed on package.)Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add noodles cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter keep warm in 300° oven.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add pork stir-fry until pork is no longer pink. Add mushrooms, bean sauce and garlic stir-fry 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Stir in soy sauce, sesame oil and pimiento cook and stir 15 seconds. Pour pork mixture over noodles sprinkle with green onion.4 servings**If you prefer less spicy recipes, reduce or omit the red pepper sauce. This is a very popular lunch dish in China. For a nice contrast of textures, serve it with Marinated Mushrooms and Cucumbers (see Appetizers & Cold Dishes).From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

STIR-FRIED NOODLES WITH SICHUAN SAUCE



Stir-Fried Noodles with Sichuan Sauce image

Number Of Ingredients 16

6 medium dried black mushrooms
2 tablespoons cornstarch
2 tablespoons water
2 teaspoons red pepper sauce
2 quarts water
6 ounces chinese egg noodles or linquini noodles
2 tablespoons vegetable oil
2 tablespoons vegetable oil
10 ounces lean ground pork
2 tablespoons brown bean sauce
1 tablespoon finely chopped garlic
2 cups chicken broth (see Soups: Chicken Broth)
2 teaspoons dark soy sauce
1 teaspoon sesame oil
2 tablespoons , diced pimiento
1 tablespoon , chopped green onion, (with top)

Steps:

  • Soak mushrooms in hot water 20 minutes or until soft drain. Rinse in warm water drain. Squeeze out excess moisture. Remove and discard stems cut caps into 1/4-inch pieces. Mix cornstarch, 2 tablespoons water and the pepper sauce.Heat 2 quarts water to boiling in Dutch oven stir in noodles. Heat to boiling reduce heat to medium. Cook uncovered 5 minutes or until done drain. Rinse in cold water drain well. (If using linguini, cook as directed on package.)Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Reduce heat to medium. Add noodles cook until light brown, using a fork to separate and flip noodles as they cook. (If noodles are not browning and appear to be dry, add 1 tablespoon vegetable oil.) Remove noodles to heatproof platter keep warm in 300° oven.Heat wok until very hot. Add 2 tablespoons vegetable oil tilt wok to coat side. Add pork stir-fry until pork is no longer pink. Add mushrooms, bean sauce and garlic stir-fry 1 minute. Add broth heat to boiling. Stir in cornstarch mixture cook and stir until thickened. Stir in soy sauce, sesame oil and pimiento cook and stir 15 seconds. Pour pork mixture over noodles sprinkle with green onion.4 servings**If you prefer less spicy recipes, reduce or omit the red pepper sauce. This is a very popular lunch dish in China. For a nice contrast of textures, serve it with Marinated Mushrooms and Cucumbers (see Appetizers & Cold Dishes).From "Betty Crocker's New Chinese Cookbook." Text Copyright 2005 General Mills, Inc. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

Nutrition Facts : Nutritional Facts Serves

SZECHUAN CHICKEN AND NOODLES



Szechuan Chicken and Noodles image

Delicious chicken, broccoli and linguine tossed in a teriyaki sauce.

Yield 6

Number Of Ingredients 10

1 (13.25 ounce) package linguine noodles
2 Tablespoons butter
4 boneless skinless chicken breasts (cut into bite-size pieces)
2 Tablespoons olive oil
1 yellow onion (diced)
2 green bell peppers (diced)
1 3/4 cups teriyaki sauce
2 teaspoons minced garlic
1 teaspoon paprika
2 cups broccoli florets (steamed)

Steps:

  • Cook the linguine noodles according to the directions on the package.
  • In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).
  • Remove the chicken from the skillet and set aside.
  • In the same skillet, add olive oil over medium heat.
  • Add the onion and bell pepper and saute until soft (about 8 minutes).
  • Once the vegetables are done, add the cooked chicken back to the skillet.
  • Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.
  • Fold in steamed broccoli.
  • When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.
  • Stir to combine and serve.

NONYA HOKKIEN STIR-FRIED NOODLES



Nonya Hokkien Stir-Fried Noodles image

The Singaporean cookbook author Sharon Wee, who wrote "Growing Up in a Nonya Kitchen," customarily makes these slick noodles tossed in a savory sauce for Lunar New Year's Eve to mark the beginning of the two week-long celebrations. Her mother taught her how to throw proper Peranakan feasts, which include a unique blend of Malay, European and Chinese influences. They spent weeks pickling vegetables in spiced vinegar, making pork liver meatballs and braising duck in a tamarind gravy. This simple stir-fry is anchored by juicy pork belly and shrimp, and topped with pale yellow egg strips, bright red chiles and vibrant mustard greens. It is best enjoyed with a dollop of sambal belacan, which gives it a hit of heat, and served with braised cabbage and chicken curry.

Provided by Clarissa Wei

Categories     noodles, main course

Time 40m

Yield 6 servings

Number Of Ingredients 16

1 pound fresh lo mein noodles (see Tip)
2 large eggs
Fine salt
1/2 teaspoon plus ¼ cup canola oil
3 large shallots, sliced thinly
1 tablespoon fermented soybean paste (taucheo) or Korean doenjang
3 garlic cloves, minced
4 ounces pork belly, cut into very thin 2-inch-long slices
4 ounces shelled and deveined medium shrimp
1 cup low-sodium chicken broth, plus more if desired
4 ounces mustard greens or bok choy, cut into 2-inch pieces
1 1/2 cups bean sprouts
3/4 teaspoon ground white pepper, plus more to taste
2 Holland or other fresh red chiles, seeded and thinly sliced, for garnish
Cilantro sprigs, for garnish
Sambal belacan, for serving (optional)

Steps:

  • Bring a large saucepan of water to a boil. Add the noodles and cook just until tender, 1½ minutes. Drain well, rinse under water and drain again.
  • Whisk the eggs in a bowl and add a pinch of salt. Brush ½ teaspoon oil on a nonstick frying pan and set over medium-low heat. When the oil is hot, pour in the eggs and tilt the pan so that the eggs form a thin and even film. Cook until firmly set, 4 to 5 minutes. With a spatula, ease the omelette off the pan and flip onto a cutting board. When the omelette is cool enough to handle, gently roll it and slice into thin strips, cutting longer strips in half.
  • Heat a large wok or very large skillet over medium-high and add the remaining ¼ cup oil. Add half of the sliced shallots and continuously stir until they are crispy and light golden brown, about 5 minutes. Turn off the heat and transfer the fried shallots using a slotted spoon to a paper-towel-lined plate, and save for garnish.
  • Heat the wok with the oil over medium and add the fermented soybean paste, garlic, and remaining shallots. Stir until the mixture is fragrant, about 40 seconds. Add the pork, shrimp and 1 cup chicken broth. Raise the heat to high and bring to a boil.
  • Add the mustard greens, lo mein noodles and bean sprouts. Toss well to combine, and cook until the pork and shrimp are cooked through, about 3 minutes. There should barely be any broth left, but if you prefer a soupier consistency, add up to 1 cup more stock. Season with 1 teaspoon salt and the white pepper, then taste and season with more if you'd like. Transfer to a serving platter.
  • To serve, garnish with the egg strips, fried shallots, chiles and cilantro. The noodles are best enjoyed with a side of sambal belacan.

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From krumpli.co.uk
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CANTONESE SOY SAUCE PAN-FRIED NOODLES - THE WOKS OF LIFE
2019-05-04 Bring 2 quarts of water to a boil. Rinse the bean sprouts in cold water and drain. Julienne the scallions. Mix the soy sauces, sesame oil, salt, sugar, wine and white pepper in a small bowl and set aside. Boil the noodles. Fresh noodles should be boiled for about 1 minute. For dried noodles, boil for 2 minutes.
From thewoksoflife.com
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SZECHUAN GROUND PORK STIR FRY NOODLES - DISH 'N' THE KITCHEN
2019-03-27 Cook until translucent. Remove and set aside. Add a bit more oil to pan, then add the ground pork. Break it up into smaller chunks as it cooks. When the meat is almost browned through, add garlic and rest of the seasonings. Cook for a few more minutes. Add 1/4 cup water to the pan, then add the kale and cover.
From dishnthekitchen.com
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DELICIOUS SZECHUAN CHICKEN FRIED NOODLES - RECIPES ARE SIMPLE
2013-06-30 Prepare the Chilli oil. Marinate Chicken. Cooke noodles. Prepare sauce mixture. Saute chicken with onion, garlic, carrot, and cabbage, adding seasonings. Set aside. Fry dried chilies, followed by cooked noodles and capsicum. Toss well, adding the prepared sauce. Add garnish and option fried egg.
From recipesaresimple.com
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30 BEST STIR FRY RECIPES - IZZYCOOKING
2022-06-27 Reserve. Place a large skillet on medium-high heat. When hot, add the oil and cubed chicken. (see note) Season with salt and pepper and sauté for 2-3 minutes until golden brown. Then turn the pieces over and cook 2-3 minutes more. Add the garlic and vegetables and stir fry for 3-5 minutes until just starting to soften.
From izzycooking.com
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STIR FRIED GARLIC SCAPE WITH EGGS (蒜苔炒鸡蛋) - OMNIVORE'S …
2022-06-25 Scramble the eggs lightly until just cooked through, then transfer them to a plate and set aside. Add the remaining 1/2 tablespoon of oil, ginger and green onion. Stir a few times to release the fragrance. Add the garlic scapes. Stir and cook for 2 minutes, until it starts to soften if using Asian garlic scapes.
From omnivorescookbook.com
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SICHUAN-STYLE STIR-FRY NOODLES | CHINESE RECIPE (>>>40 MINUTE)
Fry the chicken slices golden brown in about 3 minutes. Add the noodles and broccolini, pour the Sichuan sauce on top, and stir-fry for 4-6 minutes. Thinly slice the cucumber and cut the spring onions into thin rings. Divide the noodles among four plates, serve with the cucumber and garnish with spring onions.
From tasteofasia.ro
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SCHEZWAN FRIED NOODLES RECIPE | CHINESE STYLE SPICY VEG
2014-01-03 Add in the Shredded Carrots and mix for a few seconds. Then add the schezwan sauce. Mix well and let the veggies fry for 1 minute. Add in the shredded cabbage. Mix well and fry for 30 seconds – 1 minute. Season with sugar, salt and pepper; Add in the cooked (and slightly cooled) Noodles and toss them with the veggie-sauce mixture well. Taste ...
From foodomania.com
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SZECHUAN VEGGIE STIR FRY - MONKEY AND ME KITCHEN ADVENTURES
2019-07-17 Veggie Stir Fry: Just Szechuan sauce and veggies (fresh or frozen) with rice. Noodles, Veggies, and Sauce: You can use fast cooking rice noodles and a smaller amount of veggies covered in this delicious Szechuan sauce. This recipe is so flavorful and healthy. It hits all the high notes for a delicious, flavor-packed dinner.
From monkeyandmekitchenadventures.com
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SUANLA TUDOUSI (HOT-AND-SOUR SICHUAN STIR-FRIED POTATOES) RECIPE
2022-03-25 Add potatoes and cook until barely translucent, about 30 seconds. Transfer to prepared bowl of cold water, then rinse under running cold water until completely chilled. Drain well and set aside. In a small bowl, combine black vinegar, soy sauce, sugar, and MSG. Stir until well combined and sugar is dissolved; set aside.
From seriouseats.com
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SPICY STIR FRY NOODLES IN SCHEZUAN SAUCE RECIPE
how to make the stir fry noodles recipe. Heat 2 tbsp oil in a wok or a broad non-stick pan. Add 1 tsp finely chopped garlic (lehsun) . Sauté on a high flame for a few seconds. Add 1/2 cup onion cubes . Sauté on a high flame for 1 minute. Add 3/4 cup coloured capsicum cubes . Sauté on a high flame for 1 minute.
From tarladalal.com
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Top Asked Questions

How to make Sichuan fried rice with soy sauce?
Instructions In a small bowl, mix the sauce: doubanjiang, oil, chili flakes, ground Sichuan pepper, dark brown sugar, soy sauce and sesame oil. Heat wok until very very hot, add a couple tablespoons of oil and swirl around the wok. Clean wok, return to heat, and add 2 tablespoons oil.
How to make stir fried Chinese egg noodles?
Add the precooked noodles. Stir fry the vegetables and noodles for 3 minutes. Then check the seasoning and add extra pepper, oyster sauce, fish sauce, soy sauce or sesame oil to taste if necessary. Take the wok off the heat and scoop the stir fried Chinese egg noodles and vegetables into large bowls.
How to make Sichuan fried chicken?
In a small bowl, mix the sauce: doubanjiang, oil, chili flakes, ground Sichuan pepper, dark brown sugar, soy sauce and sesame oil. In a separate bowl, marinate the chicken or beef in Shaoxing wine. Heat wok until very very hot, add a couple tablespoons of oil and swirl around the wok. Once heated, pour that oil out and add 2 tablespoons fresh oil.
How to make Szechuan noodles in WOK?
Return the wok to the heat and when it is hot add the Szechuan pepper, dried chilli flakes, garlic, ginger and onion then stir fry for 60 seconds. Add the bell peppers, and fry for another 2 minutes. Return the beef and add the noodles and toss to combine for 30 seconds.

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