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Sunday, April 21, 2013

Spicy Garlic Sichuan Noodles

One of my family's go-to restaurants is a Sichuan place in Billerica.  The food is super authentic, super delicious and reasonably priced as well - a trifecta of awesome.  We go there at least twice a month and have various dishes that we rotate through.  Everything is fantastic...including their dandan noodles.  We went the other night and decided to get some other things instead (Chicken in hot chili oil, cumin lamb, and baby broccoli in garlic.)  So tonight I decided to make the noodles at home.  How hard could it be?  Well it wasn't hard at all, and it came out amazing.  My husband - who has the palate of an Asian emissary - loved loved loved these.  And I couldn't believe how much of it Adrienne ate!  She's always complaining that things are too spicy for her - but she liked these so much she kept eating them and when her tongue couldn't take any more, I would tell her to drink some milk and then she'd keep going.  She had three helpings and then went after the ones on my plate!  I will make these all the time.  They were easy to prepare and you could really throw in any vegetables or protein that you'd like.  Judging by how much my husband and daughter liked this, I know this will make a regular appearance on our dinner table.

Spicy Garlic Sichuan Noodles
adapted from eCurry

10 oz. package of noodles of choice (I used a Chinese stir fry noodle)
2 Tbsp peanut oil
1 Tbsp canola oil
1/2 tsp cayenne
2 or 3 dried chili peppers, roughly chopped in a food processor
6 garlic cloves, sliced
2 carrots, julienned
3 scallions, sliced
salt to taste
2 tsp tamari or soy sauce
2 tsp rice wine vinegar
a drizzle of sesame oil

Bring a pot of water to boil.  Cook the noodles according to the package directions and drain.  While the noodles cook,  heat the canola and peanut oil over medium heat in a large pan.  Add the cayenne and chopped dried chilis.  Cook for about 5 minutes, stirring frequently.  Then add the garlic and cook for another 3 minutes.  Add the carrots, scallions, and salt and cook for another 5 minutes until the vegetables are tender.  When the noodles are done and drained, add them to the pot with the vegetables and toss to combine.  Turn off the heat and add the tamari, vinegar, and sesame oil and combine.  Serve hot and enjoy!

1 comment:

  1. Beautiful photo!! Thank you so much for giving it a try and glad that you enjoyed. Hope everything is okay around the city now.. as okay as it can get.