Spicy Szechuan Noodles
Ahh spicy noodles... how delicious are thee?
The rice noodles can easily be found in most grocery stores. I would recommend creamy peanut butter over chunky, but it's all a matter of preference. I found that a good natural peanut butter works best. Also, if you're not a huge cilantro fan, don't add it. It's entirely up to you ^_^
Sauce
1 1/4 cup chicken broth
1/4 cup peanut butter
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon white vinegar
Stir-Fry
7 ounces uncooked linguini style rice noodles
1 tablespoon vegetable oil
1/2 pound lean ground pork
3 cloves garlic, finely chopped
1 1/2 cup carrots, cut into thin strips
1 cup thinly sliced red bell pepper
3 medium green onions, sliced into 1-inch pieces
1/2 teaspoon crushed red pepper flakes
1 tablespoon sesame oil
1/4 cup chopped fresh cilantro
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..
The rice noodles can easily be found in most grocery stores. I would recommend creamy peanut butter over chunky, but it's all a matter of preference. I found that a good natural peanut butter works best. Also, if you're not a huge cilantro fan, don't add it. It's entirely up to you ^_^
Sauce
1 1/4 cup chicken broth
1/4 cup peanut butter
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon white vinegar
Stir-Fry
7 ounces uncooked linguini style rice noodles
1 tablespoon vegetable oil
1/2 pound lean ground pork
3 cloves garlic, finely chopped
1 1/2 cup carrots, cut into thin strips
1 cup thinly sliced red bell pepper
3 medium green onions, sliced into 1-inch pieces
1/2 teaspoon crushed red pepper flakes
1 tablespoon sesame oil
1/4 cup chopped fresh cilantro
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..