How To make Chinese: Szechwan Noodles with Green Onions
Ingredients
1
pound
chinese noodles, (not canned)
3 1/2
tablespoon
sesame oil, dark brown
3 1/2
tablespoon
soy sauce
2
tablespoon
rice vinegar
2
tablespoon
sugar, or to taste
1
teaspoon
hot chili oil, or to taste
6
each
green onions, sliced finely on the bias, divided
1
sesame seeds, black, optional
1
cilantro, optional, fresh
1/4
cup
bbq pork, optional
Directions:
Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm). Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook.
Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes.
Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don't break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating.
Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired.
Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving.
Serve refrigerated and cold, or at room temperature.
219 calories based on ten servings.
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Ingredients:
4 broccolini
1/4 lb button mushrooms
1 stick green onion
1/2 tbsp Sichuan peppercorn (or black peppercorn)
1 bundle Chinese wheat or Japanese udon noodles
1 tbsp cane sugar
1/2 tbsp rice vinegar
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3 tbsp grapeseed oil
2 star anise
1 tbsp white sesame seeds
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2 tbsp peanut butter
1 cup riced cauliflower
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1. Bring a pot of water to boil for the noodles
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3. Heat up a sauté pan on medium heat. Add the Sichuan peppercorn and toast for 45sec. Then, crush in a pestle and mortar
4. Boil the noodles for half the time of package instructions (in this case 4min)
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7. Heat up the sauté pan back on medium heat. Add the grapeseed oil
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9. Add in the white parts of the green onion, mushrooms, and broccolini. Sauté for about a minute. Then, remove the star anise
10. Add in the peanut butter and rice cauliflower. Sauté for a couple of minutes
11. Add in the noodles followed by the sauce and reserved cooking water
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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3 ASIAN NOODLE Recipes that Anyone Can Make!
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Ribbon Noodles:
Garlic Chili Oil Noodles:
4 cloves of minced garlic
thumb size knob of ginger, minced
½ a shallot, minced.
2 tbsp of soy sauce
1 tbsp of black vinegar
1 tsp of sugar
½ tsp of salt
korean chili flakes or Gochugaru
¼ cup of avocado oil
Ruffled wheat noodles
shredded cucumbers
sesame seeds
Miso Carbonara:
2 eggs
1 tbsp of yellow miso
½ cup grated pecorino
½ tsp of black pepper
bacon
garlic cloves
salt and cook spaghetti until just al dente.
½ cup of the pasta water
pinch of black pepper
Broccoli Beef Stir-Fry
¼ cup soy sauce
2 tbsp oyster sauce
1 tbsp brown sugar
2 tsp sesame oil
2 tsp rice vinegar
½ tsp black pepper
3 cloves garlic
1 tsp grated ginger
¾ lb of flap meat
1 tbsp cornstarch
red onion
broccolini or baby broccoli
rice noodles or thai noodle
¼ cup broth
00:00 Intro
00:10 Chili Oil Garlic Noodles
03:42 Miso Carbonara
06:06 Broccoli Beef Stir-fry
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Szechuan Chili Dipping Sauce Recipe
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This Szechuan sauce will spice up your noodle dishes or make a great dipping sauce (just mix in a little bit of soy sauce) for dumplings, wontons or eggrolls!
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**INGREDIENTS**
* 180 g red chilies [180克朝天椒]
* 3 tbsp of minced garlic [3汤匙大蒜末]
* 3 tbsp of vegetable oil. [3汤匙植物油]
* 1 tbsp of Sichuan peppercorn powder. [1汤匙花椒] [Amazon Link:
* 2 tsp of salt [2茶匙盐]
* 1/4 cup of sesame oil. [1/4杯芝麻油]
**STEPS**
* Wash the chilies. Dry them completely.
* Roughly cut the chilies into chunks.
* Transfer it to a blender, blend it until there is not big chunk. Set it aside.
* Prepare 3 tbsp of minced garlic.
* Heat up 3 tablespoons of vegetable oil in a small sauce pot using medium heat. Add in the garlic. Stir it for 2 minutes.
* Then add the chili paste. Keep stiring for 3 minutes.
* Add 2 tsp of salt combine well. then add in sichuan peppercorn powder. Continue to mix it well.
* Turn off the heat. Let it set and cool down to room temperature.
* Put it in a jar and add enough sesame oil to cover the chili paste. You are done!
**HOW TO STORE**
* This will stay good for around 30 days at room temperature. It will last 2 months in the fridge.
**HOW TO SERVE**
* What I usually do is use it to make a quick noodles dish. Having this sauce is convenient if you don’t have a lot of time to cook.
* You can also serve it as dipping sauce for dumplings or wonton.
* There are also many sichuan chili dishes that use this sauce as the base.
Anyway, this is simple and delicious, I hope you give this a try soon =) If you have any questions, just post a comment.
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