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Spicy Szechuan Noodles

22 Ratings

9 Comments

Prep 25 min
Total 25 min
Servings 4

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

By Betty Crocker Kitchens

Updated March 30, 2009

Make with

Progresso Broth

Ingredients

Sauce

1 1/4

cups Progresso™ chicken broth (from 32-oz carton)

1/4

cup peanut butter

tablespoons soy sauce

tablespoons oyster sauce

tablespoon white vinegar

Stir-Fry

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

tablespoon peanut or vegetable oil

1/2

lb lean ground pork

medium cloves garlic, finely chopped

1 1/2

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

cup thinly sliced red bell pepper

medium green onions, cut diagonally into 1-inch pieces

1/2

to 3/4 teaspoon crushed red pepper flakes

tablespoon sesame oil

1/4

cup chopped fresh cilantro

Steps

Hide Images

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

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

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 530
Calories from Fat: 210

% Daily Value

Total Fat: 23g; 36%
Saturated Fat 6g 29% Trans Fat 0g
Cholesterol: 35mg; 12%
Sodium: 1320mg; 55%
Potassium: 540mg; 15%
Total Carbohydrate: 61g; 20%
Dietary Fiber 5g 22% Sugars 7g
Protein: 18g

% Daily Value*:

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