Tingly Szechuan Pepper Beef Noodles Recipes

TINGLY SZECHUAN PEPPER BEEF NOODLES

Tingly Szechuan Pepper Beef Noodles image

Make and share this Tingly Szechuan Pepper Beef Noodles recipe from Food.com.

Provided by Pinay0618

Categories Spaghetti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

Ingredients

salt
1 lb dried chinese noodles or 1 lb thin spaghetti
3 tablespoons vegetable oil
1 lb ground beef
1 onion, minced
1 small red chili pepper, such as fresno, minced
4 large garlic cloves, minced
1 piece ginger, minced
2 teaspoons szechwan pepper
1 teaspoon Chinese five spice powder
1/4-1/3 cup tamari (dark soy sauce)
2 cups shredded iceberg lettuce
1 bunch scallion, thinly sliced on an angle
chili oil or sriracha sauce, for serving

Steps:

Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
Add the onion, chile, garlic, ginger, szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
Add the noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or sriracha).

Nutrition Facts : Calories 986.1, Fat 62.5, SaturatedFat 13, Cholesterol 77.1, Sodium 1592.4, Carbohydrate 75.9, Fiber 7.1, Sugar 4.2, Protein 34.5

TINGLY SZECHUAN PEPPER BEEF NOODLES

TINGLY SZECHUAN PEPPER BEEF NOODLES image

Yield 4

Number Of Ingredients 9

Ingredients

Ingredients Salt 1 pound dried Chinese noodles or thin spaghetti 3 tablespoons vegetable oil 1 pound ground beef 1 onion
minced 1 small red chili pepper
such as Fresno
minced 4 large cloves garlic
minced 1 1-inch piece of fresh ginger
minced 2 teaspoons Szechuan pepper 1 teaspoon Chinese five-spice powder 1/4-1/3 cup Tamari (dark soy sauce) or liquid amino (a gluten-free alternative to soy sauce and Tamari)
such as Bragg brand 2 cups shredded iceberg lettuce 1 bunch scallions
thinly sliced on an angle Chili oil or Sriracha
for serving - See more at: http://www.rachaelray.com/recipe.php?recipe_id=5157#sthash.lxdYbFKt.dpuf

Steps:

Preparation Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain. While the pasta is working, in a large skillet, heat the oil, three turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil. Add the onion, chili pepper, garlic, ginger, Szechuan pepper and five-spice powder to the beef. Stir fry until the onion is slightly softened, 2 minutes. Add the noodles to the beef mixture. Stir in the Tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or Sriracha). - See more at: http://www.rachaelray.com/recipe.php?recipe_id=5157#sthash.lxdYbFKt.dpuf

SZECHUAN NOODLES WITH MINCED BEEF

Szechuan Noodles With Minced Beef image

Make and share this Szechuan Noodles With Minced Beef recipe from Food.com.

Provided by Kim Ong

Categories Lunch/Snacks

Time 25m

Yield 2 serving(s)

Number Of Ingredients 17

Ingredients

1 tablespoon cornflour
2 tablespoons water
oil (for frying)
1 tablespoon minced garlic
1 tablespoon chopped onion
1 tablespoon dried red chili paste
300 g minced beef (Can also use minced pork)
2 tablespoons cooking wine
1 tablespoon hoisin sauce
salt
pepper
400 ml beef stock
150 g hong kong noodles or 150 g wonton wrappers, cooked in boiling water until just done and vaguely chewy
1 tablespoon fried onions, sliced
spring onion
coriander leaves
1 red chilli padi, sliced

Steps:

Dissolve corn flour in water to get corn flour solution.
Heat oil in a pan, lightly fry the garlic, onion and chili paste until fragrant.
Add the beef and fry for 5 minutes.
Add the wine, hoisin sauce, salt and pepper and cook for another 2 minutes.
Add the stock, bring to boil and thicken with corn flour solution.
Pour the sauce over the cooked noodles.
Garnish with sliced spring onion, coriander leaves and chili padi.
Ready to serve.

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