Veggie Szechuan noodles

Veggie Szechuan Noodles for those nights when all you can think is noodles, but
don’t want to wait for take-out. Indo Chinese Szechuan noodles with
sweet-tangy-sesame spicy sauce, plenty of vegetables, and perfect texture
noodles. These quick and healthy vegetable loaded noodles can be made and ready
in just about not 30 but 33 minutes.

Servings: 4 servings

Author:

Prep Time
13 minutes

Cook Time
20 minutes

Total Time
33 minutes

Course:

Entrée

Cuisine:

Chinese

Keywords:

chinese Indo Chinese Szechuan Noodles

Instructions

1 Start by mixing the soy sauce, vinegar, chili paste, and sugar in a separate
container. Heat a large skillet or wok over medium heat. Add the oil, garlic,
ginger, and green onion whites. Cook, stirring occasionally until the garlic is
fragrant, 5 minutes. Stir in the sesame seeds and celery, cook 30 seconds more.
Add the liquid mix to the wok, stir for 20 seconds, and reserve in the same
container you first prepared the liquid mix.
2 Meanwhile, cook the noodles according to package directions. Drain and rinse
well with cold water. Soak noodles in icy water if necessary, to avoid
overcooking.
3 Return empty wok/skillet to medium-high heat. Heat the oil until smoking and
flash sauté the vegetables 2 minutes. Stir in the noodles, turn heat down, and
pour in the sauce mixture. Bring the mixture to a simmer and cook until the
sauce coats noodles, about 2 minutes.
4 Remove from the heat. Serve the noodles warm, topped with the green onions.
Enjoy!

Veggie Szechuan noodles

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

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