Szechuan Noodles
A Full Belly
ingredients
- 8oz Chinese egg noodles or vermicelli, uncooked
- 8oz shiitake. crimini or button mushrooms
- 8oz snow peas
- 4 tbsp peanut or vegetable oil, divided
- 1 tsp bottled minced garlic
- 1 tsp bottled minced ginger
- 1/2 tsp dried hot red pepper flakes
- 3 tbsp soy sauce
- 2 tbsp rice vinegar or seasoned rice vinegar
- 1 tbsp Oriental sesame oil
- 1/4 cup roasted salted peanuts for garnish, if desired
directions
- 1
Cook noodles according to package directions. While noodles are cooking, discard stems from shiitake mushrooms and slice caps (if other mushrooms are used, slice with stems intact). Trim ends and cut pea pods lengthwise in half and set aside.
- 2
Heat 2 tbsp of the oil in a large skillet or wok oer medium-high heat. Add mushrooms, garlic, ginger and pepper flakes. Stir-fry for 2 minutes. Add pea pods and stir-fry for 2 minutes.
- 3
Combine soy sauce, vinegar & sesame oil in a small bowl. Drain noodles and add to skillet. Add soy sauce mixture to skillet. Toss well and heat through. Sprinkle with peanuts, if desired.
Source: A Full Belly
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