Spicy Szechuan Noodles Recipe
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Love your Asian hot and spicy? Try this Szechuan-style dinner that's ready in less than 30 minutes.
Ingredients
Sauce
- 1 1/4 cups Progresso® chicken broth (from 32-ounce carton)
- 1/4 cup peanut butter
- 3 tablespoons soy sauce
- 2 tablespoons oyster sauce
- 1 tablespoon white vinegar
- 7 ounces uncooked linguine-style rice stick noodles (from 14-ounce package)
- 1 tablespoon peanut or vegetable oil
- 1/2 pound 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
- 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.
- Look for sesame oil, peanut oil and oyster sauce in the Asian-foods section of your supermarket.
- Calories 530 (Calories from Fat 210); Total Fat 23g (Saturated Fat 6g, Trans Fat 0g); Cholesterol 35mg; Sodium 1320mg; Total Carbohydrate 61g (Dietary Fiber 5g, Sugars 7g); Protein 18g. Daily Values: Vitamin A 170%; Vitamin C 45%; Calcium 6%; Iron 10%. Exchanges: 3 1/2 Starch; 0 Other Carbohydrate; 1 1/2 Vegetable; 1 Lean Meat; 3 1/2 Fat. Carbohydrate Choices: 4.
- Percent Daily Values are based on a 2,000 calorie diet
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