Szechuan Spaghetti (Noodles With Spicy Meat Sauce)

Recipe by littleturtle
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 5
UNITS: US

INGREDIENTS

Nutrition
  • 4
    tablespoons oil
  • 14
    teaspoon ginger, minced
  • 1
    stalk scallion, finely chopped
  • 12
    lb ground pork or 1/2 lb ground beef
  • 1
    tablespoon sherry wine
  • 1
    tablespoon light soy sauce
  • 2
    tablespoons brown bean sauce
  • 2
    tablespoons hoisin sauce
  • 1
    tablespoon sugar
  • 12 - 1
    tablespoon chili paste with garlic
  • 10
    water chestnuts, finely chopped
  • 14
    cup szechwan preserved vegetables, diced
  • 4 -6
    dried black mushrooms (soaked in boiling water 20 minutes, stems removed, diced)
  • 6 -8
    ounces whole bamboo shoots, diced
  • 14
    cup chicken stock
  • 1
    lb fresh Chinese noodles (medium)
  • 1
    tablespoon sesame seed oil
  • 5
    teaspoons light soy sauce
  • 5
    teaspoons sesame seed oil
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DIRECTIONS

  • Heat 2 tbsp oil in wok to 275°F.
  • Stir-fry ginger and scallion 1 minute.
  • Turn up heat to 425F, and add the meat.
  • Stir-fry 3 minutes.
  • Add sherry and soy sauce.
  • Cook 1 minute, and remove from wok.
  • Heat 2 tbsp oil in wok to 275°F.
  • Add bean sauce, hoisin sauce, and sugar.
  • Stir-fry 2 minutes.
  • Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
  • Stir-fry 2 minutes.
  • Add pork and chicken stock.
  • Cook 5 minutes at 250°F.
  • Put noodles into boiling water, and cook uncovered 3-5 minutes.
  • Drain, and rinse with cold water, then with hot water.
  • Mix with sesame seed oil.
  • Arrange noodles on platter, and pour meat mixture over them.
  • Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.
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