Stir Fried Noodles With Sichuan Sauce 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:

• 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.

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.