Szechuan-style Chow Mein Noodles

Serves: 2

Cuisine:

Chinese

Recipe Type:

Main Courses

Kitchen-to-Table:

30 Minutes

Heat Rating:

Sultry

Ingredients

75g dried thick whole wheat noodles (You can use precooked noodles if you prefer, found in the refrigerated section of the shops)
3 tbsp soy sauce
2 tbsp oyster sauce
2 tsp sesame oil
2 tbsp groundnut or sunflower oil
1 carrot, julienned or peeled into strips
5-6 mushrooms, sliced
6-8 spring onions, chopped
1 red pepper, sliced (optional)
2-3 garlic cloves, finely chopped or crushed
2 tsp peeled and grated root ginger
1 green chilli, finely chopped
a pinch of Sichuan peppercorns, crushed
10-12 cashew nuts, roasted

Method

Yet another great recipe from Manju Malhi:

Chow Mein is a Chinese dish comprising of noodles either stir-fried or steamed. There are hundreds of varieties of this popular fast food dish. You can use leftover vegetables. Sichuan peppercorns are actually reddish brown berries which have an aroma not dissimilar to lavender. However the flavour combines very well with chillies which is notable in Szechuan/Sichuan cuisine.

Cook the noodles for 4-5 minutes in boiling water until they are ‘al dente’ or firm to the teeth. Drain them and set aside.
In a small bowl, mix together the soy sauce, oyster sauce and sesame oil with 2 tablespoons of water.
Heat a wok or large frying pan over a high heat and add the groundnut or sunflower oil. Tip in the carrots and mushrooms and stir-fry for 2 minutes. Add the spring onions and stir-fry for 4 minutes. Mix in the red pepper, if using. Continue stir-frying for another 1-2 minutes. Add the garlic, ginger and chilli and stir-fry for a minute. Tip in the crushed Sichuan peppercorns and the coarsely ground black pepper and mix.
Stir through the noodles and then add the sauce mixture and cashews and mix until thoroughly combined. Cook for a minute more until heated through. Serve hot.

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