Over the past few weeks I have been adding lots and lots of classic Chinese recipes to this blog, so that by today you have enough recipes for a complete Chinese-style banquet.
For me, though, no Chinese meal is complete without a noodle dish. And I know I have added noodle dishes before, but in this Szechuan Noodle version, the noodle itself is the star and this makes the perfect accompaniment in addition to, or even instead of, rice.
This also makes a filling vegetarian dish in its own right.
Szechuan NoodlesServes: 4
Ingredients:1 large carrot, scraped, trimmed and grated coarsely lengthways
250g (9 oz) dried, thick, Chinese egg noodles
2 tbsp groundnut oil
2 large garlic cloves, very finely chopped
1 large red onion, halved and thinly sliced
125ml (1/2 cup) vegetable stock (or water)
2 tbsp bottled chilli bean sauce
2 tbsp Chinese sesame paste
1 tbsp dried Szechuan peppercorns, toasted until aromatic and finely ground
1 tsp light soy sauce
2 small pak choi, quartered lengthways
Method:Bring a pan of water to a boil, add the noodles and cook for 4 minutes (or according to the packet instructions), until tender. Drain the noodles in a colander, rinse under cold, running, water and set aside.
Heat a wok over high heat, add the oil and heat until it shimmers then add the garlic and onion and stir-fry for 1 minute. Add the vegetable stock, chilli bean sauce, sesame paste, ground Szechuan peppercorns and soy sauce then bring to a boil, stirring to blend all the ingredients.
Add the pak choi quarters and the carrots strips and stir-fry for 2 minutes, or until just wilted. Add the noodles and toss to combine. Continue to stir-fry the mixture using 2 forks to mix for about 3 minutes or until heated through.
Turn into a warmed dish and serve immediately.
Below are some other classic Chinese recipes on this blog that you can use in conjunction with this recipe to produce a complete Chinese meal or banquet:
Fish and Seafood Dishes:
Stir-fried Scallops with Asparagus
Clams in Black Bean Sauce
Chinese Vegetable and Coconut Curry