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Spicy Szechuan Noodles

Love your Asian hot and spicy? Try this Szechuan-style dinner that's ready in less than 30 minutes.

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( 21 Ratings)

21 Ratings

5 Stars 43%

4 Stars 19%

3 Stars 24%

2 Stars 10%

1 Stars

Member Reviews ( 10 )

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Prep Time 25 min
Total Time 25 min
Servings 4

Ingredients

Sauce

1 1/4: cups Progresso® chicken broth (from 32-oz carton)

1/4: cup peanut butter

3: tablespoons soy sauce

2: tablespoons oyster sauce

1: tablespoon white vinegar

Stir-Fry

7: oz uncooked linguine-style rice stick noodles (from 14-oz package)

1: tablespoon peanut or vegetable oil

1/2: lb lean ground pork

3: medium cloves garlic, finely chopped

1 1/2: cups ready-to-eat baby-cut carrots, cut lengthwise into julienne (2x1/4x1/4-inch) strips

1: cup thinly sliced red bell pepper

3: medium green onions, cut diagonally into 1-inch pieces

1/2: to 3/4 teaspoon crushed red pepper flakes

1: tablespoon sesame oil

1/4: cup chopped fresh cilantro

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Directions

1 In 2-cup glass measuring cup, mix sauce ingredients with wire whisk until well blended; set aside.
2 In large stockpot, heat 4 quarts water to boiling over high heat. Remove from heat; add noodles. Let stand 8 to 10 minutes or until noodles are tender; drain.
3 Meanwhile, in wok or 12-inch nonstick skillet, heat peanut oil over medium-high heat about 1 minute. Add pork and garlic; cook about 5 minutes, breaking up pork into small pieces with wooden spoon, until pork is no longer pink. Add carrots, bell pepper, green onions and pepper flakes; cook 3 minutes, stirring 3 or 4 times.
4 Mix sauce mixture again with wire whisk to recombine; pour into wok. Stir to coat mixture with sauce. Heat to boiling. Reduce heat to medium-low; simmer about 3 minutes, stirring occasionally, to blend flavors. Stir in sesame oil.
5 In large serving bowl, gently mix noodles with sauce mixture to coat. Sprinkle with cilantro.

EXPERT TIPS

Expert Tips

Look for sesame oil, peanut oil and oyster sauce in the Asian-foods section of your supermarket.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 210),

% Daily Value

Total Fat: 23g; 23%
(Saturated Fat 6g, 6% Trans Fat 0g 0% ),
Cholesterol: 35mg; 35%;
Sodium: 1320mg; 1320%;
Total Carbohydrate: 61g; 61%
(Dietary Fiber 5g 5% Sugars 7g 7% ),
Protein: 18g; 18%

% Daily Value*:

Vitamin A: 170%;
Vitamin C: 45%;
Calcium: 6%;
Iron: 10%;

Exchanges:

3 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 1 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 10 Reviews View All

Posted 3/11/2013 9:47:26 PM REPORT ABUSE kelpetgoodie said:

Rating:

This is the first time I used peanut butter in a dish and sorry to say I did not care for it that much. It was okay but don't think I'd make it again.

This reply was: Helpful Inspiring

Posted 12/26/2012 9:24:04 PM REPORT ABUSE shoen007 said:

Rating:

While I had to pick a number of the ingredients for this, I am so glad I did. This was so easy to make and so delicious. You can definitely switch up the vegetables and ground meat to use whatever you have. I made it with pad thai noodlesbbit it would work with other noodles as well.

This reply was: Helpful Inspiring

Posted 12/16/2012 8:06:12 PM REPORT ABUSE caaavp said:

Rating:

One of the best recipes, very glad I made it. I used wheat sphagetti, taste is great! another addition to this recipe I am going to make is add bok choy adding along the same time as other vegetables! This recipe will be made a lot! :)

This reply was: Helpful Inspiring