Spicy Szechuan Noodles

Name: Spicy Szechuan Noodles
Prep time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Chinese
Ingredients: 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; 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

23 Ratings

9 Reviews

0 Questions

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.

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
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

Steps

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.

Nutrition Facts

Serving Size: 1 Serving

Calories: 530

Calories from Fat: 210

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;