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Szechuan-style Chow Mein Noodles

Szechuan-style Chow Mein Noodles

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.


bar Szechuan-style Chow Mein Noodles
You can use leftover vegetables and meat for a quick meal. Szechuan 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 cuisine.

Picture by Werner Van Peppen

 
Serves 2-3
 
Ingredients:

75g dried thick whole wheat noodles
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 crushed Szechuan peppercorns (optional)
10-12 cashew nuts, roasted
a pinch of coarsely ground black pepper

   
Method:  

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, 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 Szechuan peppercorns, if using 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.

 
Tips:

You can use precooked thick wheat noodles which can be found in the refrigerated section of the supermarket.

(c) 2012

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