Chinese Take Out Spicy Szechuan Noodles Recipes

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SZECHUAN CHICKEN AND NOODLES



Szechuan Chicken and Noodles image

Delicious chicken, broccoli and linguine tossed in a teriyaki sauce.

Yield 6

Number Of Ingredients 10

1 (13.25 ounce) package linguine noodles
2 Tablespoons butter
4 boneless skinless chicken breasts (cut into bite-size pieces)
2 Tablespoons olive oil
1 yellow onion (diced)
2 green bell peppers (diced)
1 3/4 cups teriyaki sauce
2 teaspoons minced garlic
1 teaspoon paprika
2 cups broccoli florets (steamed)

Steps:

  • Cook the linguine noodles according to the directions on the package.
  • In a large skillet over medium-high heat, melt butter. Add the chicken and cook until chicken turns white and is no longer pink on the inside (takes about 8-10 minutes).
  • Remove the chicken from the skillet and set aside.
  • In the same skillet, add olive oil over medium heat.
  • Add the onion and bell pepper and saute until soft (about 8 minutes).
  • Once the vegetables are done, add the cooked chicken back to the skillet.
  • Add in the sauce, minced garlic and paprika. Stir well. Reduce heat to medium-low and continue to cook for 5-8 more minutes, or until marinade is thoroughly heated and slightly thickened.
  • Fold in steamed broccoli.
  • When linguine is done cooking drain the water and then add noodles into the chicken/sauce mixture.
  • Stir to combine and serve.

SPICY SZECHUAN NOODLES



Spicy Szechuan Noodles image

Love your Asian hot and spicy? Try this Szechuan-style dinner that's ready in less than 30 minutes.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 25m

Yield 4

Number Of Ingredients 15

1 1/4 cups Progresso™ chicken broth (from 32-oz carton)
1/4 cup peanut butter
3 tablespoons soy sauce
2 tablespoons oyster sauce
1 tablespoon white vinegar
7 oz uncooked linguine-style rice stick noodles (from 14-oz package)
1 tablespoon peanut or vegetable oil
1/2 lb lean ground pork
3 medium cloves garlic, finely chopped
1 1/2 cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips
1 cup thinly sliced red bell pepper
3 medium green onions, cut diagonally into 1-inch pieces
1/2 to 3/4 teaspoon crushed red pepper flakes
1 tablespoon sesame oil
1/4 cup chopped fresh cilantro

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.

Nutrition Facts : Calories 530, Carbohydrate 61 g, Cholesterol 35 mg, Fat 3 1/2, Fiber 5 g, Protein 18 g, SaturatedFat 6 g, ServingSize 1 Serving, Sodium 1320 mg, Sugar 7 g, TransFat 0 g

CHINESE TAKE-OUT SPICY SZECHUAN NOODLES



Chinese Take-Out Spicy Szechuan Noodles image

This fresh pasta salad is alive with the flavors of peanuts, sesame, and garlic. It is one of our favorite hot-weather salads to serve with simple grilled meats such as chicken and pork. But there are so many flavors in the peanut sauce that is can really dominate the plate, so keep the other flavors of the meal low-key. This recipe makes a lot, but don't worry about leftovers. Because it is eaten cold, the noodles keep in the refrigerator for days. From the Take-Out Menu Cookbook.

Provided by TxGriffLover

Categories     Chinese

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

1/3 cup chicken stock
1/2 cup smooth peanut butter
1/4 cup soy sauce, plus more if necessary
1/4 cup rice vinegar
2 tablespoons chinese black vinegar or 2 tablespoons Worcestershire sauce
3 tablespoons toasted sesame oil
2 tablespoons chili-garlic sauce, plus more if necessary
1 1/2 tablespoons sugar
4 garlic cloves, minced
1 lb linguine or 1 lb whole wheat linguine
1 red pepper, seeded and cut into matchsticks
1 carrot, peeled and cut into matchsticks
1 bunch green onion, thinly sliced
1/2 cup peanuts, chopped
2 cups bean sprouts

Steps:

  • Bring a large pot of water (1 gallon) to a boil over high heat.
  • Meanwhile, combine the stock, peanut butter, soy sauce, rice vinegar, black vinegar, sesame oil, chili garlic sauce, sugar, and garlic in the bowl of a food processor. Pulse to combine well and transfer to a large bowl.
  • Cook the noodles about 6 minutes, or until they are almost done but still have a little bite in the center. Drain the noodles, and add immediately to the sauce mixture.
  • Toss the noodles, then add the red pepper, carrot, green onions, peanuts and sprouts.
  • Taste to adjust the seasoning with more soy sauce or chili sauce. If the mixture is dry, add a few tablespoons of hot water to make mixing the ingredients easier. Let the noodles sit to come to room temperature. As they sit, they will absorb the extra sauce in the bottom of the bowl. Serve at room temperature or chilled.
  • Make ahead: These noodles will keep, covered, and refrigerated for 2-3 days. If you want to make the dish ahead of time, don't add the bean sprouts. They become slimy and lose their crunch.

Nutrition Facts : Calories 573.3, Fat 25.1, SaturatedFat 4.3, Cholesterol 0.4, Sodium 809.4, Carbohydrate 73.8, Fiber 4.3, Sugar 9.2, Protein 23.1

SPICY SICHUAN NOODLES



Spicy Sichuan Noodles image

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

Categories     dinner, one pot, main course

Time 25m

Yield 4 servings

Number Of Ingredients 12

1 tablespoon Sichuan peppercorns
1/2 pound ground pork
3 tablespoons dark soy sauce
Salt to taste
1 cup peanut oil
3 tablespoons chopped garlic
2 tablespoons finely chopped peeled fresh ginger
5 tablespoons finely chopped scallions
2 tablespoons sesame paste or smooth peanut butter
2 tablespoons chili oil
1 cup chicken stock
12 ounces fresh or dry Chinese egg noodles (or spaghetti 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.

Nutrition Facts : @context http, Calories 1109, UnsaturatedFat 61 grams, Carbohydrate 69 grams, Fat 82 grams, Fiber 4 grams, Protein 27 grams, SaturatedFat 16 grams, Sodium 799 milligrams, Sugar 4 grams, TransFat 0 grams

SZECHUAN NOODLES



Szechuan Noodles image

Make and share this Szechuan Noodles recipe from Food.com.

Provided by Sharon123

Categories     Lunch/Snacks

Time 35m

Yield 6 serving(s)

Number Of Ingredients 17

6 garlic cloves, chopped
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini (sesame paste)
1/2 cup smooth peanut butter
1/2 cup good soy sauce
1/4 cup dry sherry
1/4 cup sherry wine vinegar (or try 1/8 balsamic vinegar,1/8 red wine vinegar)
1/4 cup honey
1/2 teaspoon hot chili oil
2 tablespoons dark sesame oil
1/2 teaspoon fresh ground black pepper
1/8 teaspoon ground cayenne pepper
1 lb spaghetti
1 red bell pepper, julienned
1 yellow bell pepper, julienned
5 scallions, sliced diagonally (white and green parts)

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 until just done, not soft.
  • 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.
  • Enjoy!

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