Szechuan Noodle Salad Recipes

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SZECHUAN SHRIMP NOODLE SALAD



Szechuan Shrimp Noodle Salad image

This is a terrific hot weather salad or side dish with your favorite Chinese main dish. Beef or chicken can be substituted also. Enjoy!

Provided by BakinBaby

Categories     Asian

Time 25m

Yield 4 serving(s)

Number Of Ingredients 14

1/2 lb egg noodles (thin Chinese style, or linguini in a pinch)
4 ounces shrimp (small, pre-cooked)
4 ounces snow peas (sliced diagonally)
1/2 lb bean sprouts
1 carrot (cut into matchstick size pieces)
1 egg
5 tablespoons soy sauce
1/2 tablespoon hot pepper sesame oil
1 1/2 teaspoons sugar
1/2 tablespoon sesame oil
1 tablespoon black vinegar
2 tablespoons rice vinegar
3 green onions (minced)
1 tablespoon gingerroot (grated)

Steps:

  • Boil noodles in water for about 10 minutes. Rinse, add 1 tablespoons oil (to avoid sticking). Set aside to cool thoroughly.
  • To 2 cups of boiling water, immerse snow peas, sprouts and carrots. Cook for 1 minute.
  • Rinse vegetables immediately in cold water. Place in refrigerator to cool.
  • Pour beaten egg in a small oiled skillet. Roll the egg to cover the bottom of pan. Cook, then shred into slices.
  • Place noodles, shrimp, cooled vegetables and shredded egg into a bowl. Toss with prepared sauce and toss lightly before serving.

Nutrition Facts : Calories 339.9, Fat 6, SaturatedFat 1.4, Cholesterol 155.9, Sodium 1366.8, Carbohydrate 51.6, Fiber 4.6, Sugar 7.6, Protein 20.8

SZECHUAN NOODLES WITH PEANUT SAUCE



Szechuan Noodles with Peanut Sauce image

Categories     Peanut     Bell Pepper     Summer     Chill     Vegan     Noodle     Bon Appétit

Yield Serves 6 as a main-course

Number Of Ingredients 15

1/2 cup (or more) canned vegetable broth
1 cup super-chunky peanut butter
1/4 cup soy sauce
2 tablespoons balsamic vinegar
1 1/2 tablespoons chili-garlic sauce*
5 garlic cloves, minced
12 ounces dried chow mein udon (Asian-style noodles)*
1 tablespoon canola oil
8 large bok choy leaves
2 red bell peppers, halved lengthwise
2 large carrots, peeled
1 bunch green onions
2 cups shredded Napa cabbage
2 tablespoons toasted sesame seeds
*Available at Asian markets and in the Asian foods section of many supermarkets.

Steps:

  • Mix 1/2 cup vegetable broth, peanut butter, soy sauce, balsamic vinegar, chili-garlic sauce and minced garlic in medium bowl to blend well (sauce will be thick). Cook noodles in large pot of boiling salted water until just tender but still firm to bite, about 6 minutes. Drain. Rinse noodles under cold water and cool. Cut noodles into 4- to 5-inch lengths. Transfer noodles to very large bowl. Toss with oil to coat.
  • Cut bok choy, peppers, carrots and onions into matchstick-size strips. (Sauce, noodles and vegetables can be prepared 4 hours ahead. Cover separately; chill. Bring sauce to room temperature before continuing, thinning with additional broth if necessary.)
  • Add shredded cabbage and vegetable strips to noodles. Toss with enough peanut sauce to coat. Sprinkle with sesame seeds.

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