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Szechuan Noodles Recipe
|Canned hot bean sauce||2 Ounce (1/2 Can)|
|Canned red bean paste||2 Ounce (1/2 Can)|
|Rice wine/Dry sherry||1 Tablespoon|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Sesame oil||1 Tablespoon|
|Vegetable oil||5 Tablespoon|
|Ground pork/Ground beef||2⁄3 Pound|
|Chopped green onion||2 Cup (32 tbs)|
|Water||3 Quart (12 Cups)|
|Noodles/1/2 pound dry egg noodles||1 Pound (Fresh)|
|Shredded cooked carrots||2 Cup (32 tbs)|
|Peeled cucumber||2 Cup (32 tbs), sliced or shredded|
|Fresh bean sprouts||2 Cup (32 tbs)|
|Garlic||4 Clove (20 gm), minced|
Serving size: Complete recipe
Calories 4049 Calories from Fat 1672
% Daily Value*
Total Fat 187 g288.4%
Saturated Fat 44.7 g223.3%
Trans Fat 0.3 g
Cholesterol 598.7 mg
Sodium 5115.4 mg213.1%
Total Carbohydrates 447 g149%
Dietary Fiber 40 g160.1%
Sugars 67.9 g
Protein 142 g284.7%
Vitamin A 319.6% Vitamin C 360.5%
Calcium 52.3% Iron 120.2%
*Based on a 2000 Calorie diet
Mix until smooth.
Heat 5 tablespoons oil in a wok over medium-high heat 1 minute.
Stir-fry ground meat about 5 minutes until browned.
Add green onions and seasoning sauce.
Stir-fry until sauce comes to a boil.
Carefully pour into a large bowl; set aside.
Bring 3 quarts water to a boil in a heavy 5-quart pot.
Cook until tender; drain.
Divide noodles into 6 portions in 6 small bowls: Spoon meat sauce on top of noodles.
Garnish with carrots, cucumber and bean sprouts.
Sprinkle with minced garlic.