Best Tingly Szechuan Pepper Beef Noodles Recipes

Tingly Szechuan Pepper Beef Noodles image

Provided by Pinay0618

Categories Spaghetti

Time 50m

Yield 4 serving(s)

Number Of Ingredients 14

salt
1 lb dried chinese noodles or 1 lb thin spaghetti
3 tablespoons vegetable oil
1 lb ground beef
1 onion, minced
1 small red chili pepper, such as fresno, minced
4 large garlic cloves, minced
1 piece ginger, minced
2 teaspoons szechwan pepper
1 teaspoon Chinese five spice powder
1/4-1/3 cup tamari (dark soy sauce)
2 cups shredded iceberg lettuce
1 bunch scallion, thinly sliced on an angle
chili oil or sriracha sauce, for serving

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).

Nutrition Facts : Calories 986.1, Fat 62.5, SaturatedFat 13, Cholesterol 77.1, Sodium 1592.4, Carbohydrate 75.9, Fiber 7.1, Sugar 4.2, Protein 34.5

TINGLY SZECHUAN PEPPER BEEF NOODLES image

Yield 4

Number Of Ingredients 9

Ingredients Salt 1 pound dried Chinese noodles or thin spaghetti 3 tablespoons vegetable oil 1 pound ground beef 1 onion
minced 1 small red chili pepper
such as Fresno
minced 4 large cloves garlic
minced 1 1-inch piece of fresh ginger
minced 2 teaspoons Szechuan pepper 1 teaspoon Chinese five-spice powder 1/4-1/3 cup Tamari (dark soy sauce) or liquid amino (a gluten-free alternative to soy sauce and Tamari)
such as Bragg brand 2 cups shredded iceberg lettuce 1 bunch scallions
thinly sliced on an angle Chili oil or Sriracha
for serving - See more at: http://www.rachaelray.com/recipe.php?recipe_id=5157#sthash.lxdYbFKt.dpuf

Steps:

Preparation 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, three 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, chili pepper, 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). - See more at: http://www.rachaelray.com/recipe.php?recipe_id=5157#sthash.lxdYbFKt.dpuf