Sunday, March 27, 2011

Szechuan Noodles

Had all the ingredients on hand for this one and it came out excellently. This is the first time my noodles did not stick to the wok despite the little oil used. The trick is a clean pan on high heat with oil coating the entire wok.


  • 1 pound fresh noodles (Shanghai thin noodles are good) - Used dried linguine
  • 1/2 pound chicken breast, cut into strips (skipped - made a veg version)
  • 4 ounces shrimp, shelled and cleaned (skipped - made a veg version)
  • 1/2 bok choy, cut into bite-size pieces (used baby bok choy)
  • 1/2 cup carrot, cut on the diagonal
  • 1/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces (skipped this)
  • 1 onion, shredded (also used 3-4 spring onions)
  • 1 clove garlic, minced (used 5-6 cloves garlic)
  • 1 tablespoon light soy sauce (used dark mushroom soy sauce and used more)
  • 2 tablespoons hot bean sauce (used more)
  • 1/2 teaspoon salt
  • 5 tablespoons cooking oil for stir-frying
Marinade: (skipped since I made a veg version)
  • 1 teaspoon wine
  • 1 teaspoon light soy sauce
  • 1 teaspoon cornstarch
  • 1/2 cup stock (used veg better than bouillon)
  • 1 teaspoon light soy sauce  (used dark mushroom soy sauce)
  • 1 tablespoon chili oil (used chile sesame oil with some sriracha)
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch


Mix together marinade ingredients.  Marinate chicken for at least twenty minutes.

While marinating chicken, mix together sauce ingredients. Set aside.

Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes.  Loosen up noodles with chopsticks as they are boiling.  Drain.

Heat wok.  When heated, add 1 tablespoon of oil.  Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.

Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.

Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables.  Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve. 
Very good. Rhonda Parkinson's chinese recipes are the best I have tried so far!

No comments:

You might also like:

Related Posts with Thumbnails


Bookmark and Share