Spicy Szechwan Noodles With Fresh Garden Vegetables
From shine 15 years ago
- 15 minutes to make
- Serves 6
This is very easy to make, and very quick to disappear! If you like to have a little more spice in your life, increase the chili oil to your liking. Take this with you to your next summer potluck or picnic.
Ingredients
- 16 ounces dried soba noodles shopping list
- 5 tablespoons toasted sesame oil shopping list
- 4 tablespoons soy sauce shopping list
- 1 tablespoon rice vinegar shopping list
- 1 tablespoon palm sugar shopping list
- 1/2 teaspoon chili oil shopping list
- 1 clove garlic, crushed shopping list
- 1 cup broccoli cut into small florets shopping list
- 1 red bell pepper, thinly sliced shopping list
- 1 cup chopped green onions shopping list
- 2 carrots, shredded shopping list
How to make it
- In a large stockpot, cook pasta in boiling salted water until al dente. Rinse with cool water to stop the cooking. Drain well.
- In a small bowl mix together 3 tablespoons soy sauce, 3 tablespoons sesame oil, vinegar, garlic, sugar and Chili oil.
- Toss noodles with sauce to coat well. Marinate in a covered bowl in the refrigerator for 2 hours, or up to overnight, tossing occasionally.
- Bring marinated noodles to room temperature. Mix the remaining 1Tablespoon each of soy sauce and sesame oil and pour over the noodles. Three hours before serving stir in bell peppers, broccoli, two thirds of the green onions, and half of the shredded carrots.
- When serving, mound the noodles on a serving platter and sprinkle with the remaining green onions and carrots.
The Rating
Reviewed by 12 people-
Thank you for this great recipe. Im looking for more summer meals and this one looks perfect.
michellem
in Idaho loved it
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Oh, yeah, I could tuck into these noodles as total comfort food.
notyourmomma
in South St. Petersburg loved it
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Great recipe! I have some hot sesame oil, is that the same as chili oil? Nice and spicy.
toleliz
in Burlington loved it
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