SZECHUAN NOODLES WITH SPICY VEGGIE SAUCE
I took my recipe for Recipe#48760 because it is so popular, and changed it to make it vegetarian! So good with lots of veggies! Enjoy! NOTE:I have used frozen stir fry vegetaables to keep this recipe quick and easy, but also added fresh vegetables for those who can take a few more minutes. They are just suggestions, you may add whatever vegetables you would like!
Provided by Sharon123
Categories Spaghetti
Time 45m
Yield 4-6
Number Of Ingredients 19
Steps:
- Brown veggie crumbles in oil in a large skillet, about 3 minutes; set aside and keep warm.
- Cook stir fry vegetables as directed on package. Set aside.
- If not using the frozen stir fry vegetables, saute cut vegetables for about 5-10 minutes, or until desired doneness. Set aside and keep warm.
- Pour sesame oil in pan and heat till hot. Saute onion, garlic, ginger and red pepper in hot sesame oil until tender.
- Combine cornstarch and vegetable 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 veggie crumbles and cooked vegetables.
- Toss with hot cooked pasta, and sprinkle with sliced green onions. This is also good with brown rice.
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 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 SPAGHETTI (NOODLES WITH SPICY MEAT SAUCE)
Make and share this Szechuan Spaghetti (Noodles With Spicy Meat Sauce) recipe from Food.com.
Provided by littleturtle
Categories One Dish Meal
Time 40m
Yield 5 serving(s)
Number Of Ingredients 19
Steps:
- Heat 2 tbsp oil in wok to 275°F.
- Stir-fry ginger and scallion 1 minute.
- Turn up heat to 425F, and add the meat.
- Stir-fry 3 minutes.
- Add sherry and soy sauce.
- Cook 1 minute, and remove from wok.
- Heat 2 tbsp oil in wok to 275°F.
- Add bean sauce, hoisin sauce, and sugar.
- Stir-fry 2 minutes.
- Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
- Stir-fry 2 minutes.
- Add pork and chicken stock.
- Cook 5 minutes at 250°F.
- Put noodles into boiling water, and cook uncovered 3-5 minutes.
- Drain, and rinse with cold water, then with hot water.
- Mix with sesame seed oil.
- Arrange noodles on platter, and pour meat mixture over them.
- Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.
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