Sichuan-Style Noodles Recipe
Daily Value: 36%
Dairy-Free, Milk-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free
|Folic Acid (B9)||291µg||73%|
|Fatty acids, total monounsaturated||10g||0%|
|Fatty acids, total polyunsaturated||6g||0%|
Exclusive from The Daily Meal
This dish is one of my favorites. An inclusive, simple, all-in-one meal that harbors the taste of this fabulous cuisine. This particular recipe is from my second cookbook, Feasting with the Ancestors (Sutton Publishing, UK).
- 1 pound fresh noodles (Chinese thin noodles are best, otherwise angel hair pasta is a great option)
- 3 tablespoons peanut or vegetable oil
- 1/2 pound shredded barbecue pork, store-bought or homemade*
- 1/2 cup bok choy, cut on the diagonal into 1/2-inch pieces
- 1/2 cup broccoli florets
- 1/2 cup snow peas
- 1 onion, thinly sliced
- 1 cup chicken broth
- 1 teaspoon cornstarch
- 2 tablespoons light soy sauce
- 2 tablespoons hoisin sauce
- 1 teaspoon sesame oil
- 1/2 teaspoon sugar
- 1 teaspoon Chinese chile paste with garlic
Parboil the noodles in a pot of boiling water for 3 minutes. To make sure noodles do not stick, loosen up the noodles with chopsticks as they boil.
Heat the oil in a wok or large frying pan. Add the pork, bok choy, carrots, broccoli, snow peas, and onion, and stir-fry until the vegetables are crisp-tender, about 2 minutes. Remove the vegetables to a platter.
Add the remaining ingredients, stirring until thickened. Add the pork and vegetables and stir well until the mixture comes to a boil. Taste and adjust seasonings as desired. Serve.
This recipe was adapted from Oswald Rivera's blog Oswald at Large.Servings: 4
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