Best 6 Szechuan Spaghetti Noodles With Spicy Meat Sauce Recipes

SZECHUAN NOODLES

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

SZECHUAN SPAGHETTI (NOODLES WITH SPICY MEAT SAUCE)

Steps:

• Heat 2 tbsp oil in wok to 275°F.
• Stir-fry ginger and scallion 1 minute.
• Turn up heat to 425F, and add the meat.
• Stir-fry 3 minutes.
• Add sherry and soy sauce.
• Cook 1 minute, and remove from wok.
• Heat 2 tbsp oil in wok to 275°F.
• Add bean sauce, hoisin sauce, and sugar.
• Stir-fry 2 minutes.
• Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
• Stir-fry 2 minutes.
• Add pork and chicken stock.
• Cook 5 minutes at 250°F.
• Put noodles into boiling water, and cook uncovered 3-5 minutes.
• Drain, and rinse with cold water, then with hot water.
• Mix with sesame seed oil.
• Arrange noodles on platter, and pour meat mixture over them.
• Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.

SCZECHUAN NOODLES

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

EASY SZECHUAN DAN DAN NOODLES

Steps:

• Gather the ingredients.
• In a small mixing bowl, add the sesame paste, sesame oil, and black rice vinegar. Whisk to combine.
• Continue whisking as you add the remaining sauce ingredients. Taste and add sugar if needed.
• Cook the dried noodles according to the package directions. Drain in a colander. (Do not rinse unless the package directions say to do so.)
• Place the noodles in a large (preferably warm) bowl. Whisk the sauce again and then stir it into the noodles.
• Dish the noodles into individual bowls and garnish with the chopped peanuts and spring onions.

SPICY SICHUAN NOODLES

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.

SPICY SZECHUAN NOODLES

Steps:

• In 2-cup glass measuring cup, mix sauce ingredients with wire whisk until well blended; set aside.
• In large stockpot, heat 4 quarts water to boiling over high heat. Remove from heat; add noodles. Let stand 8 to 10 minutes or until noodles are tender; drain.
• Meanwhile, in wok or 12-inch nonstick skillet, heat peanut oil over medium-high heat about 1 minute. Add pork and garlic; cook about 5 minutes, breaking up pork into small pieces with wooden spoon, until pork is no longer pink. Add carrots, bell pepper, green onions and pepper flakes; cook 3 minutes, stirring 3 or 4 times.
• Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Heat to boiling. Reduce heat to medium-low; simmer about 3 minutes, stirring occasionally, to blend flavors. Stir in sesame oil.
• In large serving bowl, gently mix noodles with sauce mixture to coat. Sprinkle with cilantro.