Recipe

Spicy Szechwan Noodles With Fresh Garden Vegetables Recipe

Add Step-by-Step Photos	Shine / All my dishes 1 month, 4 weeks ago 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. Prep:20m Cook:15m Servings:6	Shine
	spicy szechuan noodles asian

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Ingredients

16 ounces dried soba noodles

5 tablespoons toasted sesame oil

4 tablespoons soy sauce

1 tablespoon rice vinegar

1 tablespoon Palm sugar

1/2 teaspoon chili oil

1 clove garlic, crushed

1 cup broccoli cut into small florets

1 red bell pepper, thinly sliced

1 cup chopped green onions

2 carrots, shredded

Directions

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.

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