Best Szechuan Noodles With Minced Beef Recipes

TINGLY SZECHUAN PEPPER BEEF NOODLES

Steps:

• Bring a pot of water to a boil, salt it, add the noodles and cook until al dente. Drain.
• While the pasta is working, in a large skillet, heat the oil, 3 turns of the pan, over high heat until smoking. Pat the ground beef dry with a paper towel, then crumble it into the hot oil.
• Add the onion, chile, garlic, ginger, szechuan pepper and five-spice powder to the beef. Stir-fry until the onion is slightly softened, 2 minutes.
• Add the noodles to the beef mixture. Stir in the tamari (or liquid amino). Remove from the heat and toss with the lettuce and scallions. Serve with the chili oil (or sriracha).

SZECHUAN NOODLES

Steps:

• Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree the sauce.
• Add a splash of oil to a large pot of boiling salted water and cook the spaghetti al dente. Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm or at room temperature. The remaining sauce may be added, as needed, to moisten the pasta.

SZECHUAN NOODLES WITH MINCED BEEF

Steps:

• Dissolve corn flour in water to get corn flour solution.
• Heat oil in a pan, lightly fry the garlic, onion and chili paste until fragrant.
• Add the beef and fry for 5 minutes.
• Add the wine, hoisin sauce, salt and pepper and cook for another 2 minutes.
• Add the stock, bring to boil and thicken with corn flour solution.
• Pour the sauce over the cooked noodles.
• Garnish with sliced spring onion, coriander leaves and chili padi.
• Ready to serve.