SZECHUAN NOODLES WITH SPICY BEEF SAUCE
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
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
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
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
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
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
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
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
Number Of Ingredients 16
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
Number Of Ingredients 16
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
Delicious chicken, broccoli and linguine tossed in a teriyaki sauce.
Yield 6
Number Of Ingredients 10
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
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
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.
More about "stir fried noodles with sichuan sauce recipes"
SPICY SZECHUAN NOODLE STIR FRY – LOTUS FOODS WEBSITE
From lotusfoods.com
3.1/5 (15)Category Main CourseServings 6Total Time 30 mins
- Heat olive oil in a large fry pan over medium high heat, add brussels sprouts and red onion, season lightly with salt, cook for about 5-7 mins or until soften and lightly browned.
- Pour in the Szechuan sauce and cooked rice noodles, bring this to a simmer and cook until sauce coats the noodles and everything is evenly mixed.
SICHUAN SAUCE NOODLES STIR-FRY - THAT SPICY CHICK
From thatspicychick.com
Cuisine ChineseTotal Time 35 minsCategory NoodlesCalories 564 per serving
- Heat peanut oil, chili oil (if using) and sesame oil in the wok over medium-high heat. Once hot, add the onion, garlic, and spring onion whites and stir-fry for 2-3 minutes until fragrant.
SICHUAN STIR-FRIED VEGETABLES WITH NOODLES RECIPE
From recipeland.com
4.4/5 (56)Total Time 22 minsServings 2Calories 675 per serving
SICHUAN NOODLE STIRFRY / 蚂蚁上树 - THE PLANT-BASED WOK
From theplantbasedwok.com
Servings 2Estimated Reading Time 50 secsCategory Main DishesTotal Time 15 mins
DAN DAN NOODLES (SPICY SICHUAN NOODLES) | RECIPETIN EATS
From recipetineats.com
STIR FRY NOODLES – FAST, HEALTHY RECIPE – WELLPLATED.COM
From wellplated.com
CHINESE STIR FRY NOODLES - BUILD YOUR OWN | RECIPETIN EATS
From recipetineats.com
SOY SAUCE PAN FRIED NOODLES (CANTONESE CHOW MEIN
From chinasichuanfood.com
SCHEZWAN NOODLES RECIPE - DASSANA'S VEG RECIPES
From vegrecipesofindia.com
SIZZLIN' SPICY SZECHUAN STIR-FRY - GIMME SOME OVEN
From gimmesomeoven.com
STIR-FRIED SHANGHAI NOODLES RECIPE - FOOD & WINE
From foodandwine.com
SZECHUAN STIR FRY SAUCE RECIPE | CDKITCHEN.COM
From cdkitchen.com
SPICY SZECHUAN BEEF NOODLES RECIPE | KITA ROBERTS …
From girlcarnivore.com
BEEF STIR FRY WITH NOODLES - FAVORITE FAMILY RECIPES
From favfamilyrecipes.com
SICHUAN FRIED NOODLES RECIPE | SIDECHEF
From sidechef.com
4/5 (3)Total Time 20 minsCuisine ChineseCalories 334 per serving
- Finely chop the white part of Scallion (1 cup). Finely chop and reserve the green part for garnish.
- Bring a large pot of water to a boil. Add Salt (1 tablespoon), Vegetable Oil (1 tablespoon) and mix. Add the Vermicelli Noodles (1 packet) into the water.
- Let the Noodles cook for 7-8 minutes or until al dente. (Cook according to package instructions). Drain out the entire water. Place it in a bowl and let it cool a bit.
- Meanwhile heat Vegetable Oil (3 tablespoon) in a pan with high sides and then add the Fresh Ginger (1 teaspoon) and Garlic (2 clove).
SPICY SZECHUAN CHICKEN NOODLE BOWL - HAPPYANDHARRIED.COM
From happyandharried.com
SPICY SZECHUAN VEGGIE NOODLE STIR-FRY RECIPE | HELLOFRESH
From hellofresh.com
RICE STICK NOODLES STIR FRY - CHINA SICHUAN FOOD
From chinasichuanfood.com
AUTHENTIC SZECHUAN SAUCE! | FEASTING AT HOME
From feastingathome.com
10 MINUTE CHINESE STIR FRIED NOODLES | SIMPLE. TASTY. GOOD.
From junedarville.com
SPICY SZECHUAN NOODLES WITH GARLIC CHILI OIL - DRIVE ME HUNGRY
From drivemehungry.com
STIR-FRIED NOODLES WITH SAUCE RECIPE - SIMPLE CHINESE FOOD
From simplechinesefood.com
STIR-FRIED SOY SAUCE NOODLES - DIVERSIVORE.COM
From diversivore.com
BEEF STIR FRY WITH NOODLES - THE COZY COOK
From thecozycook.com
SHANGHAI STIR-FRIED NOODLES WITH CHICKEN RECIPE
From thespruceeats.com
SZECHUAN BEEF STIR FRY – HOW TO MAKE IN FOUR EASY STEPS
From tasteasianfood.com
STIR FRIED SINGAPORE NOODLES WITH GARLIC GINGER SAUCE
From pinchofyum.com
SICHUAN TAHINI NOODLE STIR-FRY - THIS SAVORY VEGAN
From thissavoryvegan.com
SZECHUAN BEEF STIR FRY WITH NOODLES - KRUMPLI
From krumpli.co.uk
CANTONESE SOY SAUCE PAN-FRIED NOODLES - THE WOKS OF LIFE
From thewoksoflife.com
SZECHUAN GROUND PORK STIR FRY NOODLES - DISH 'N' THE KITCHEN
From dishnthekitchen.com
DELICIOUS SZECHUAN CHICKEN FRIED NOODLES - RECIPES ARE SIMPLE
From recipesaresimple.com
30 BEST STIR FRY RECIPES - IZZYCOOKING
From izzycooking.com
STIR FRIED GARLIC SCAPE WITH EGGS (蒜苔炒鸡蛋) - OMNIVORE'S …
From omnivorescookbook.com
SICHUAN-STYLE STIR-FRY NOODLES | CHINESE RECIPE (>>>40 MINUTE)
From tasteofasia.ro
SCHEZWAN FRIED NOODLES RECIPE | CHINESE STYLE SPICY VEG
From foodomania.com
SZECHUAN VEGGIE STIR FRY - MONKEY AND ME KITCHEN ADVENTURES
From monkeyandmekitchenadventures.com
SUANLA TUDOUSI (HOT-AND-SOUR SICHUAN STIR-FRIED POTATOES) RECIPE
From seriouseats.com
SPICY STIR FRY NOODLES IN SCHEZUAN SAUCE RECIPE
From tarladalal.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love