Szechuan Spicy noodle
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Loading ...February 23, 2010
I love Chinese food, and they are delicious. I won’t mind to learn some Chinese - style cuisine to spice up my life a little bit. This Szechuan spicy noodle is a good starter. We can make a little bit Chinese style of cuisine at home too.
Relish ingredient:
1 cup shredded seeded peeled cucumber
1/4 teaspoon salt
1 cup shredded carrot
1 tablespoon seasoned rice vinegar
2 teaspoons sugar
1/2 teaspoon dark sesame oil
Noodles:
8 ounces udon noodles - Japanese noodles
1/2 cup fat-free, less-sodium chicken broth
1/4 cup natural-style peanut butter
2 tablespoons low-sodium soy sauce
1 tablespoon chile paste with garlic
cooking spray
1/3 cup thinly sliced green onions
1 tablespoon minced peeled fresh ginger
6 ounces ground pork
2 garlic cloves, minced
To prepare relish, place cucumber in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, carrot, vinegar, sugar, and oil in a medium bowl; stir until well blended. Cover and chill 1 hour.
To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.
Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add onions, ginger, and pork to pan; saute 5 minutes or until pork loses its pink color. Add garlic to pan; saute 30 seconds. Pour broth mixture to pan; bring to a simmer, and cook 1 minute or until slightly thickened. Pour pork mixture over noodles; toss well. Serve with relish.
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