Categories

SZECHUAN NOODLES

Ingredients

Yield: 4 servings

1/4 cup Sesame oil
1/2 cup Soy sauce
Ginger; grated to taste
Garlic; minced
Hot bean paste ; to taste
1/4 cup Creamy peanut butter
Pasta; hot cooked fresh hom
Scallions; garnish shaved

 

 

Instructions

Mix all ingredients and add to pasta; toss to coat, garnish and serve immediately.

Note: Only use enough sauce to coat the pasta. Store any remaining sauce in the refrigerator.

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Quickie Pasta Bake

Ingredients

1 lb Pasta; penne, rotini or she
1 tb Oil; vegetable
1 Onion; chopped
1 can Tomatoes; 28 oz, crushed or
1 teaspoon Oregano; dried
Salt & pepper
2 cup Cheese; grated, any type

 

Instructions

Preheat oven to 325F. Cook on pasta on stove and drain. Meanwhile, heat oil in saucepan. Add onion and garlic, saute till soft (about 5 minutes). Add tomatoes, oregano, salt and pepper, cook till heated through, about 5 minutes. Combine cooked pasta, sauce and 1 /2 cups grated cheese in ovenproof dish. Sprinkle remaining cheese on top.

Bake 15-20 minutes at 350F.

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Thai Fried Noodles

Yield: 4 servings

3 tablespoons Oil
2 oz Ready-fried beancurd (or more), cut into 1/2 cubes
1 Egg
4 oz Flat noodles; cooked
1 tablespoon Chi po (preserved turnip) (finely chopped)
2 Spring onions; in 1″ pieces
2 tablespoons Chopped roasted peanuts
3 oz Beansprouts
1/2 teaspoon Chili powder
1 teaspoon Sugar
2 teaspoons Light soy sauce
1 teaspoon Lemon juice
Lime wedge (for garnish)
Sprig of fresh coriander(for garnish)

 

Instructions

In a wok of frying pan, heat oil. Add garlic & fry til golden brown. Add ready-fried beancurd and stir. Break egg into wok, cook for a moment, then stir. Add cooked noodles, stir, then add turnip and spring onions & half of peanuts and half of beansprouts.

Stir well; add chili powder, sugar, light soy sauce, and lemon juice. Stir well & turn on to a plate. Sprinkle with remaining peanuts and chopped coriander leaf. Arrange remaining beansprouts & lime wedge on side of plate.

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Eggy Noodles

Yield: 4 servings

Ingredients

1 Egg
2 large Handfuls wide noodles
1 tablespoon Butter
Salt
Pepper
1 pich Garlic powder

 

Instructions

In a medium saucepan, boil water for noodles. Cook noodles to *just* al dente. Drain and return to pan immediately. Add butter, crack egg into pan and stir to coat noodles, semi-scrambling egg. Add garlic powder to taste, not much needed.

Before egg is completely cooked empty pan into serving bowl and sprinkle with salt and pepper.

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Cold Sichuan Noodles

Yield: 2 servings

Ingredients

1 lb Chinese egg noodles
2 tablespoons Peanut oil
2 tablespoons Finely chopped scallions
1 tablespoons Finely chopped garlic
1 tablespoons Yellow bean sauce
2 teaspoons Chili bean sauce
2 teaspoons Finely chopped ginger
1 tablespoon Rice wine or dry sherry
2 tablespoons Dark soy sauce
2 tablespoons Sesame oil

GARNISH
Fresh coriander leaves

 

Instructions

If using the dried noodles, cook them according to package instructions or else boil them for 4 to 5 minutes. Cool in cold water until required. If using the fresh noodles, boil them for 3 to 5 minutes, then immerse in cold water.

Heat a wok or large frying-pan and add the oil. When hot, add the scallions, garlic, yellow bean sauce, chili bean sauce, and ginger and stir-fry for 2 minutes. Allow the mixture to cool thoroughly.

Drain the noodles and combine them with the cool seasonings, soy sauce, and sesame oil. Garnish with the coriander and serve within 3 hours.

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