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Sichuan Noodles
Calories826 Kcal
Protein36 g
Fat35 g
Carbs92 g

Sichuan Noodles

Chinese cuisineNon-vegetarian2400 min

This classic and traditional Sichaun (Szechuan) recipe brings together a marinade of rice wine and soy sauce with marinated chicken bits stir-fried with Chinese vegetables.

CarrotEntreeChineseFamily Dinner

Ingredients

  1. 1/2 pound chicken breast (cut into strips)
  2. 4 ounces shrimp (shelled and cleaned)
  3. 1/2 bok choy (cut into bite-size pieces)
  4. 1/2 cup carrot (cut on the diagonal)
  5. 1/2 cup broccoli or cauliflower (trimmed, cut on the diagonal into 1-inch pieces)
  6. 1 onion (shredded)
  7. 1 clove garlic (minced)
  8. 1 tablespoon light soy sauce
  9. 2 tablespoons hot bean sauce
  10. 1/2 teaspoon salt
  11. 5 tablespoons cooking oil for stir-frying
  12. For the Marinade:
  13. 1 teaspoon wine
  14. 1 teaspoon light soy sauce
  15. 1 teaspoon cornstarch
  16. For the Sauce:
  17. 1/2 cup stock
  18. 1 teaspoon light soy sauce
  19. 1 tablespoon chili oil
  20. 1 teaspoon sugar
  21. 1 teaspoon sesame oil
  22. 2 teaspoons cornstarch

Directions

  1. Mix together marinade ingredients. Marinate chicken for at least twenty minutes.
  2. While marinating chicken, mix together sauce ingredients. Set aside.
  3. Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain.
  4. Heat wok. When heated, add 1 tablespoon of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.
  5. Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli, and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.
  6. Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp, and all the vegetables.
  7. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.
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