BURRRRRRRRRRRRRRRRR. Yes, it’s that cold here in the Mitten! So when it’s that cold I want something warm in spice not just warm in temp. This recipe for Szechuan noodles is easy to make and you can vary it by the meat you put in the mix. Perfect for a chilly evening meal. Enjoy!!!!
1 pound dried Chinese noodles
1 pound thinly sliced pieces of pork tenderloin or beef tenderloin
1 onion, minced
1 small red chile pepper, such as fresno, minced
4 large cloves garlic, minced
1 piece (1 inch) ginger, minced or less depending on taste
2 teaspoons Szechuan pepper
1 teaspoon Chinese five-spice powder
1/4- 1/3 cup Tamari (dark soy sauce)
2 cups shredded Bok Choy cabbage
1 bunch scallions, thinly sliced on an angle
Chili oil or sriracha, for serving if you like extra spice
Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain. Carefully not to over cook or you will have mushy noodles.
While the pasta is working, spray a large skillet and place over high heat. Add the meat slices and cook quickly but do not over cook. because it will cook a bit with the next step.
Add the onion, chile, garlic, ginger, Szechuan pepper and five-spice powder to the meat Stir-fry until the onion is slightly softened, 2 minutes.
Add the noodles to the beef mixture. Stir in the Tamari (or liquid amino). Remove from the heat and toss with the cabbage and scallions. Serve with the chili oil (or Sriracha). The cabbage will wilt but still be crunchy.