Chinese Take Out Spicy Szechuan Noodles Recipes

Steps:

• Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
• Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
• Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
• Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
• Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.

Steps:

• Bring a large pot of water (1 gallon) to a boil over high heat.
• Meanwhile, combine the stock, peanut butter, soy sauce, rice vinegar, black vinegar, sesame oil, chili garlic sauce, sugar, and garlic in the bowl of a food processor. Pulse to combine well and transfer to a large bowl.
• Cook the noodles about 6 minutes, or until they are almost done but still have a little bite in the center. Drain the noodles, and add immediately to the sauce mixture.
• Toss the noodles, then add the red pepper, carrot, green onions, peanuts and sprouts.
• Taste to adjust the seasoning with more soy sauce or chili sauce. If the mixture is dry, add a few tablespoons of hot water to make mixing the ingredients easier. Let the noodles sit to come to room temperature. As they sit, they will absorb the extra sauce in the bottom of the bowl. Serve at room temperature or chilled.
• Make ahead: These noodles will keep, covered, and refrigerated for 2-3 days. If you want to make the dish ahead of time, don't add the bean sprouts. They become slimy and lose their crunch.

Steps:

• In 2-cup glass measuring cup, mix sauce ingredients with wire whisk until well blended; set aside.
• In large stockpot, heat 4 quarts water to boiling over high heat. Remove from heat; add noodles. Let stand 8 to 10 minutes or until noodles are tender; drain.
• Meanwhile, in wok or 12-inch nonstick skillet, heat peanut oil over medium-high heat about 1 minute. Add pork and garlic; cook about 5 minutes, breaking up pork into small pieces with wooden spoon, until pork is no longer pink. Add carrots, bell pepper, green onions and pepper flakes; cook 3 minutes, stirring 3 or 4 times.
• Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Heat to boiling. Reduce heat to medium-low; simmer about 3 minutes, stirring occasionally, to blend flavors. Stir in sesame oil.
• In large serving bowl, gently mix noodles with sauce mixture to coat. Sprinkle with cilantro.