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.
SZECHUAN NOODLES
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.
SZECHUAN NOODLES
Make and share this Szechuan Noodles recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade.
- Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
- Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
- Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
- Add the red and yellow bell peppers and scallions; toss well.
- Serve warm or at room temperature.
- The remaining sauce may be added, as needed, to moisten the pasta.
- Enjoy!
SZECHUAN NOODLES
This spicy Asian inspired dish is absolutely delicious. I saw this made on one of Ina Garten's cooking shows and immediately HAD to try it. I omitted the oil called for in the original recipe and replaced it with water instead. I also gave alternate ingredients to replace the honey as a sweetener in order to make this vegan friendly. Hope you like it!
Provided by Kozmic Blues
Categories Szechuan
Time 30m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place the first thirteen ingredients (garlic through cayenne pepper) into a blender, and blend until smooth.
- Cook the noodles of your choice according to package directions.
- Drain pasta and place in a large serving bowl.
- While still warm, toss the pasta with about 3/4 of the sauce.
- Add the julienned bell peppers and scallions and toss well.
- This dish is great served warm or even at room temperature.
- Remaining sauce can be added if pasta seems too dry.
SPICY SZECHUAN NOODLES
Love your Asian hot and spicy? Try this Szechuan-style dinner that's ready in less than 30 minutes.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 25m
Yield 4
Number Of Ingredients 15
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.
Nutrition Facts : Calories 530, Carbohydrate 61 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 7 g, TransFat 0 g
SZECHUAN NOODLES WITH MINCED BEEF
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
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.
TINGLY SZECHUAN PEPPER BEEF NOODLES
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
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
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