There has been a long break, I understand. Traveling, work load and new goal- running has taken up entire weekdays and whatever was left of weekends too. But no more will that be an excuse for not writing on the blog. In fact, since I started running I have been cooking healthy recipes regularly so I have new material to write about.
Of course, it is VERY clear to you by now that we love spicy food. So it’s no surprise then that we also love Sichuan style food. I have experimented around trying to get good Sichuan flavors at home and something that will be quick too.
Today’s post is about spicy hot noodles.. The kind which bites your tongue but leaves you craving for next bite. Also you should absolutely be able to slurrp them up. Therefore, they are juicy and coated in spicy sauce with a hint of sweet.. Sichuan sauce gives the main spicy flavor but I have cheated a bit and used glazed orange sauce to provide the sweet rescue.
So with that, may I present simple noodle preparation with Sichuan flavors..
This is most certainly a week night meal. Ready in about 40 minutes or less, uses fresh and seasonal ingredients and has that comfort food feel to it. In my book, that’s a 100% win recipe that I can alway go to. I used Chinese egg noodles; but I can’t imagine why other types of noodles won’t work. I have used vegetables; but I can’t imagine why tofu won’t work. In short, this is a versatile recipe which can be used on need basis. My basic ingredients were simple this time, something like this-
Yup, they all came in my organic produce box and I wanted to use the snow peas to make something non-boring. Also I had not run out of egg noodles. Of course, this recipe pretty much made itself from that point onwards. I have used garlic and ginger goodness liberally in this preparation as you must for a good meal like this. Especially as this is an asian meal. Also, red chilies are a must. I love the dishes prepared and served on bed of chilies at Asian restaurants. Okay, bed of chilies may be rather too much; but point is red chilies are awesome. They absolutely need to make an appearance on this recipe to lift it from good to amazingly great. From just usual noodles to insanely good noodles. Anyway, you get the point.. Right? If you have Sichuan peppercorns lying around in your kitchen, then please use them for that will elevate this to food heaven.. If you don’t; no matter. Use something else that gives that kick for you. You will mostly certainly enjoy it almost as if it were a weekend!
Your Map to Sichuan Noodles
Author: Minty Chai
Total time: 40 minutes
- 1 cup snow peas
- 1 red onion
- 5-6 red chilies
- 1 cup medium chopped green beans
- 12-15 medium broccoli florets
- 4 garlic cloves, minced
- 1/2 inch ginger, peeled and minced
- 1/2 pack Chinese egg noodles
- 4 cups of water
- 1 tablespoon Sichuan sauce
- 1/2 tablespoon orange sauce
- 1 tablespoon sesame chili oil
- 1 tablespoon soy sauce
- salt to taste
- In a wok heat the oil and saute ginger and garlic till aromas from both can be sensed. Add chilies and onion. Saute everything together for a minute or so. Add green beans, snow peas and broccoli. Stir frequently and cover everything in oil and garlic-ginger.
- Add soy sauce, mix well and cover. Cook for a minute or two. Add half of both Sichuan and orange sauce.
- On a next stove, boil 4 cups of water and cook the noodles in them for 7-8 minutes. Drain the water and add the noodles to the wok with vegetables. Mix everything together. Add remainder of both the sauces and stir again. Add some salt, mix and serve.