Spicy Szechuan Noodles

Ever since coming back from China this past October, I have been on an extra spicy food kick. The food there was a little cray cray at times, but everything we encountered on our journey was always fresh, and more often than not, super spicy. It was crazy just how different the food on the other side of the world really was from what we are used to here in the States. It was an amazing experience to say the least –  Charles was much more daring in his eating than I was, but I I definitely developed a love for the spice – especially in noodle form!

szechuan noodles

 So it was only fitting I eventually attempted to create my very own version of the Szechuan spice here at home. Last night for dinner I made what may very well be my new favorite meal. I was inspired by this recipe on Blog Chef – looked easy enough and I was super excited to see what I could create!

main ingredients

This recipe is awesome for so many reasons, but I love the fact that it was created around a few main ingredients with lots of flavor and then added spices to give it a little kick. Another great thing about it is that it was ready in under 30 minutes!

spices1

Instructions:

  1. Bring a large pot of lightly salted water to a boil. Add 8oz. capellini {or any other angel hair variety pasta} and cook according to package directions. Drain and set aside.
  2. While the noodles are cooking, slice a 1 lb. flank or skirt steak thinly into strips.
  3. In a large wok heat 2 tbsp. sesame oil over medium-high heat. Add 1/2 tsp. red pepper flakes {or more if you want to bring the heat!}, 2 tsp. minced fresh garlic and 1 1/2 tsp. minced ginger – stir fry for 10 seconds.
  4. Add the sliced steak and stir fry for about 5 minutes.
  5. Combine 2 tbsp. cornstarch and 3/4 cup beef broth and whisk until smooth.
  6. Stir the beef broth mixture, 1/2 cup hoisin sauce, and 2 tbsp. soy sauce into the pan with the steak. Bring to a boil, stirring constantly for about 1 minute or until the mixture is thick and bubbly.
  7. Toss the steak and sauce mixture with the cooked hot noodles. Sprinkle with 1/2 cup sliced green onions.

(Makes 4 Servings)

szechuan

Seriously, this was one of the most tasty & delicious meals I have made in a while – the steak was so tender and the spice level was perfect. The leftovers were just as good as the original meal, which is always a good thing too! I am planning on making it again this weekend because it was such a big hit!

szechuan recipe

Some additional photos for your drooling pleasure, as if you aren’t already convinced this meal is legit. Seriously, add this to your meal plan for the week – you will thank me later!

szechuannoodlesszechuan noodle up close
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What’s your Favorite Spicy Dish to Make? Please share! 

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1 Comment

  • Reply Holly April 4, 2013 at 1:22 pm

    That looks so tasty! Have you ever eaten at Han Dynasty? They have a location in Old City and in Manayunk (also a few others). Their spicy szechuan food is amazing – dan dan noodles are a must!

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