Szechuan Noodles With Minced Beef Recipes

DAN DAN NOODLES

Steps:

• Mix all ingredients except oil and chicken stock. Then gently stir in oil and stock - oil should be sitting on surface. Set aside.
• Mix together hoisin, soy, Chinese wine and five spice ("Sauce").
• Heat oil in a skillet or wok over high heat. Add pork and cook, breaking it up as you, until it changes from pink to white. Add Sauce and cook for 1 minute, then transfer into a bowl.
• Return skillet to stove, reduce to medium heat. Add oil into middle of skillet.
• Add Sui mi ya cai and stir for 30 seconds, just to warm through. Set aside.
• Bring a large pot of water to the boil. Cook noodles per packet directions.
• Add choi sum for last 1 minute of cooking.
• Drain.
• Ladle 1/4 of Dan Dan Sauce into a bowl. Pile in noodles, top with pork and Sui mi ya cai. Place choi sum on side.
• Sprinkle with peanuts and green onions and serve.
• To eat, mix it all up to coat the noodles well with Sauce, then devour!

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.

SZECHUAN BEEF NOODLES WITH SCALLIONS & SESAME SEEDS

Steps:

• • Bring a medium pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens.
• • Heat a drizzle of oil in a large pan over medium-high heat. Add beef*; cook, breaking up meat into pieces, until browned and cooked through, 4-6 minutes. TIP: If there's excess grease in your pan, carefully pour it out. • Stir in scallion whites and cabbage; cook until tender, 2-3 minutes.
• • Stir in Szechuan paste, sweet soy glaze, stock concentrate, and 1 tsp sugar (2 tsp for 4 servings). Cook, stirring, until beef mixture is thoroughly coated in sauce. • Reduce heat to low.
• • Once water is boiling, add ²⁄3 of the noodles (save the rest for another use) to pot. Cook, stirring occasionally, until tender, 1-2 minutes. Drain and thoroughly rinse under cold water for at least 30 seconds. (This stops the cooking and helps prevent sticky noodles.) • Add drained noodles and 1 TBSP butter (2 TBSP for 4 servings) to pan with beef mixture; toss until noodles are warmed through and everything is combined, 1-2 minutes. TIP: If needed, add water a splash at a time until noodles are thoroughly coated in sauce. • Divide between bowls and top with scallion greens and a pinch of sesame seeds. Serve.

SZECHUAN NOODLES WITH MINCED BEEF

Steps:

• Dissolve corn flour in water to get corn flour solution.
• Heat oil in a pan, lightly fry the garlic, onion and chili paste until fragrant.
• Add the beef and fry for 5 minutes.
• Add the wine, hoisin sauce, salt and pepper and cook for another 2 minutes.
• Add the stock, bring to boil and thicken with corn flour solution.
• Pour the sauce over the cooked noodles.
• Garnish with sliced spring onion, coriander leaves and chili padi.
• Ready to serve.

TINGLY SZECHUAN PEPPER BEEF NOODLES

Steps:

• Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
• While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
• Add the onion, chile, garlic, ginger, szechuan pepper and five-spice powder to the beef. 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 lettuce and scallions. Serve with the chili oil (or sriracha).