SPICY SICHUAN NOODLES RECIPE - NYT COOKING
This recipe for spicy peanut noodles is adapted from Ken Hom, the chef and cookbook author best known for his BBC television show "Ken Hom's Chinese Cookery." It is incredibly easy to put together on a weeknight, yet loaded with complex flavors and textures.
Provided by Florence Fabricant
Total Time 25 minutes
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
- Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
- Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
- Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
- Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.
Nutrition Facts : @context http//schema.org, Calories 1109, UnsaturatedFatContent 61 grams, CarbohydrateContent 69 grams, FatContent 82 grams, FiberContent 4 grams, ProteinContent 27 grams, SaturatedFatContent 16 grams, SodiumContent 799 milligrams, SugarContent 4 grams, TransFatContent 0 grams
HOT AND SPICY SICHUAN CHICKEN RECIPE | ALLRECIPES
This is a traditional Chinese dish, which is simple to make. Tender chunks of chicken are bathed in a rich, hot, and spicy sauce. Enjoy with freshly cooked white rice.
Provided by Jin
Categories World Cuisine Asian Chinese
Total Time 1 hours 7 minutes
Prep Time 20 minutes
Cook Time 47 minutes
Yield 4 servings
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; add chicken and cook for 2 to 3 minutes. Drain and discard water.
- Bring a large pot of fresh water to a boil; add chicken, ginger, and peppercorns. Add more water if needed to cover chicken completely. Cover and cook over high heat until chicken is no longer pink and juices run clear, 35 to 45 minutes. Drain and discard water.
- Horizontally chop chicken into 3/4-inch pieces, cutting through the bone and skin. Vertically chop into 3/4-inch squares; transfer to a bowl.
- Combine soy sauce, chile oil, sugar, MSG, and Sichuan peppercorn oil in a bowl to form a sauce; pour over chicken and toss well. Garnish with spring onions and sesame seeds.
Nutrition Facts : Calories 377.5 calories, CarbohydrateContent 9.8 g, CholesterolContent 40.2 mg, FatContent 32.7 g, FiberContent 0.9 g, ProteinContent 11.3 g, SaturatedFatContent 7.5 g, SodiumContent 972.8 mg, SugarContent 7.1 g
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SPICY SICHUAN NOODLES WITH GROUND PORK RECIPE - FOOD.COM
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Calories 852.3 per serving
- While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.
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SPICY SICHUAN-STYLE PRAWNS RECIPE | BBC GOOD FOOD
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Total Time 30 minutes
Category Dinner, Main course, Supper
Cuisine Chinese
Calories 156 calories per serving
- Heat a wok over a high heat. Add the groundnut oil and, when it is very hot and slightly smoking, add the ginger, garlic and spring onions. Stir-fry for 20 secs, then add the prawns. Stir-fry for about 1 min, then add all the sauce ingredients, along with ½ tsp salt and ½ tsp ground black pepper. Continue to stir-fry for another 3 mins over a high heat. Serve at once, scattered with the coriander and spring onion.
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