Thursday, November 10, 2011

Spicy Sichuan Noodles

8 oz ground turkey/pork
3 T soy sauce
2 T dry sherry (I left this out)
2 T fish sauce
1/4 c peanut better
1 T rice vinegar
1 c chicken broth
1 T oil
1 T minced fresh ginger
6 med cloves garlic, minced
1 t red pepper flakes
1 T sesame oil
3 medium scallions
2 c bean sprouts
12 oz dried Asian noodles

Combine meat and 1 T soy sauce (and sherry, if using) stir with fork and set aside. Whisk together fish sauce, remaining soy sauce, peanut better, and rice vinegar. Whisk in chicken broth and set aside ( I did this early in the morning so the dish would come together quickly).
Cook noodles according to pkg directions.
In a skillet cook the meat in oil until cooked. Stir in ginger, garlic and red pepper flakes for 1 minute or so. Add the broth mixture and bring to a boil. Simmer for a few minutes and stir in sesame oil.
Serve with scallions, bean sprouts and optional ingredients (cilantro, limes, Sichuan peppercorns)

My family is a bit cautious regarding peanut butter in any recipe (see my post about THE soup), but Paul likes this. Every time I make it Eleanor doesn't remember having it before, so maybe she is telling me it is NOT memorable?
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