Ingredients with Measurements:
- 8 oz. dried Chinese egg noodles
- 1 tbsp. vegetable oil
- 1 tbsp. Szechuan peppercorns
- 2 garlic cloves, minced
- 1 tbsp. ginger, minced
- 2 tbsp. Szechuan chili bean paste
- 1 tbsp. soy sauce
- 1 tbsp. black vinegar
- 1 tsp. sugar
- 1/2 cup chicken broth
- 1/2 cup green onions, sliced
- 1/4 cup cilantro, chopped
Special equipment needed:
- Large pot for boiling noodles
- Wok or large skillet
Step-by-step instructions:
1. Cook the noodles according to package instructions. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat.
3. Add the Szechuan peppercorns and stir-fry for 1 minute until fragrant.
4. Add the garlic and ginger and stir-fry for 30 seconds.
5. Add the Szechuan chili bean paste and stir-fry for 1 minute.
6. Add the soy sauce, black vinegar, sugar, and chicken broth. Bring to a boil.
7. Add the cooked noodles and toss to coat with the sauce.
8. Add the green onions and cilantro and toss to combine.
9. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 15 minutes
Temperature:
Medium-high heat
Serving size:
4 servings
Nutritional information:
Calories: 250
Fat: 6g
Carbohydrates: 42g
Protein: 8g
Sodium: 600mg
Substitutions for ingredients:
- Chinese egg noodles can be substituted with any other type of noodles.
- Szechuan chili bean paste can be substituted with regular chili bean paste.
Variations:
- Add cooked chicken, beef, or shrimp for a protein boost.
- Add vegetables such as bell peppers, carrots, or snow peas for extra nutrition.
Tips and tricks:
- Be careful not to burn the Szechuan peppercorns, as they can become bitter.
- Adjust the amount of chili bean paste to your desired level of spiciness.
- Use chopsticks to toss the noodles for even distribution of the sauce.
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with additional cilantro and green onions.
Garnishes:
Cilantro, green onions
Pairings:
- Serve with a side of steamed vegetables for a balanced meal.
- Pair with a cold beer or iced tea.
Suggested side dishes:
Steamed vegetables, stir-fried bok choy, or Chinese broccoli.
Troubleshooting advice:
- If the noodles are too dry, add a splash of chicken broth or water to loosen the sauce.
- If the noodles are too spicy, add a bit more sugar or soy sauce to balance the flavors.
Food safety advice:
- Make sure to cook the noodles until they are fully cooked to avoid any risk of foodborne illness.
- Store leftovers promptly in the refrigerator to avoid bacterial growth.
Food history:
Szechuan cuisine is known for its bold flavors and use of Szechuan peppercorns, which have a unique numbing effect on the tongue.
Flavor profiles:
Spicy, savory, slightly sweet, and tangy.
Serving suggestions:
Serve as a main dish for lunch or dinner.
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Region: Chinese