Spicy Szechuan Noodles

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Spicy Szechuan Noodles

Spicy Szechuan Noodles

Spicy Szechuan Noodles


1 1/4 cups 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


In 2-cup glass measuring cup, mix sauce ingredients with wire whisk until well blended; set aside.

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.

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.

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.

In large serving bowl, gently mix noodles with sauce mixture to coat. Sprinkle with cilantro.


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