How To make Chinese: Szechwan Noodles with Green Onions
Ingredients
1
pound
chinese noodles, (not canned)
3 1/2
tablespoon
sesame oil, dark brown
3 1/2
tablespoon
soy sauce
2
tablespoon
rice vinegar
2
tablespoon
sugar, or to taste
1
teaspoon
hot chili oil, or to taste
6
each
green onions, sliced finely on the bias, divided
1
sesame seeds, black, optional
1
cilantro, optional, fresh
1/4
cup
bbq pork, optional
Directions:
Bring a generous amount of unsalted water to a boil. Add the noodles (all at once) for approximately 2 minutes, or until al dente (toothy but firm). Use chopsticks or two wooden spoons to separate noodles as they cook. Do not overcook.
Empty noodles into a large colander, then immediately flush with cold running water until cool. Shake off excess water and drain for 15 to 30 minutes.
Combine sesame oil, soy sauce, vinegar, sugar and chili oil; mix well. Pour over noodles and use your hands to evenly distribute seasoned sauce. Work carefully so noodles don't break. Gently spread sauce over each strand and allow the noodles to fully absorb sauce before eating.
Add all onions except 2 tablespoons. Toss and mix to evenly distribute the onions. Garnish with remaining onions, sesame seeds and cilantro, if desired.
Noodles taste best if they are allowed to sit and the flavors meld for a few hours before serving.
Serve refrigerated and cold, or at room temperature.
219 calories based on ten servings.
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Gordon Ramsay Makes Asian Inspired Street Food Noodles
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⏲ CHAPTERS ⏲
00:00 - Prepare chili mix
00:37 - What kind of chili flakes to use
01:40 - Prepare aromatics
03:22 - On chili oil
04:01 - Prepare wok & oil
04:13 - Kind of oil to use
04:40 - Fry aromatics
06:43 - Pour oil over chili mix
07:26 - How to avoid smoky flavor & how to store
07:57 - Finish with final toppings
08:33 - Adding more oil
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Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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Peanut Noodles Recipe | EASY Sichuan Style Udon!
LEARN HOW TO MAKE AN EASY VEGAN PEANUT UDON NOODLES RECIPE
LAY HO MA!! Noodles can take on whatever flavour you throw at it and it's why they are simply amazing. This nutty, salty, and spicy noodle recipe is sure to be a family favourite. Join me in this episode and learn how to make an easy Sichuan style vegan peanut noodles recipe. Let's begin.
Ingredients:
4 broccolini
1/4 lb button mushrooms
1 stick green onion
1/2 tbsp Sichuan peppercorn (or black peppercorn)
1 bundle Chinese wheat or Japanese udon noodles
1 tbsp cane sugar
1/2 tbsp rice vinegar
2 tbsp soy sauce
3 tbsp grapeseed oil
2 star anise
1 tbsp white sesame seeds
1 tbsp Korean pepper powder (gochugaru)
2 tbsp peanut butter
1 cup riced cauliflower
2 tbsp roasted peanuts
drizzle of toasted sesame oil
Directions:
1. Bring a pot of water to boil for the noodles
2. Trim the broccolini into bite sized pieces, half the mushrooms, and chop the green onion keeping the white and green part separate
3. Heat up a sauté pan on medium heat. Add the Sichuan peppercorn and toast for 45sec. Then, crush in a pestle and mortar
4. Boil the noodles for half the time of package instructions (in this case 4min)
5. Make the sauce by mixing together the cane sugar, rice vinegar, and soy sauce in a small cup
6. Set aside 1/2 cup of the cooking water from the noodles and strain out the rest
7. Heat up the sauté pan back on medium heat. Add the grapeseed oil
8. Add in the star anise, white sesame seeds, gochugaru, and the crushed Sichuan peppercorn
9. Add in the white parts of the green onion, mushrooms, and broccolini. Sauté for about a minute. Then, remove the star anise
10. Add in the peanut butter and rice cauliflower. Sauté for a couple of minutes
11. Add in the noodles followed by the sauce and reserved cooking water
12. Stir and allow the noodles to absorb the liquid
13. Plate and garnish with the green onions, crushed roasted peanuts, and a drizzle of toasted sesame oil
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Hong Kong born Canadian, Wil Yeung is an international photographer, filmmaker, entrepreneur, violinist, and YouTube chef. He immigrated to Canada when he was a young boy carrying with him his ability to speak Cantonese and some broken English. Much of his culinary aspirations stem from his background in the visual and musical art spaces. Whether you're plant based or plant based curious, Wil believes that learning how to make food can really change your life and of those around you.
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