Szechuan Noodles Recipe

Szechuan Chinese Noodle
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  • Total: 40 mins
  • Prep: 25 mins
  • Cook: 15 mins
  • Yield: 3 to 4 servings
Nutritional Guidelines (per serving)
826 Calories
35g Fat
92g Carbs
36g Protein
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Nutrition Facts
Servings: 3 to 4 servings
Amount per serving
Calories 826
% Daily Value*
Total Fat 35g 44%
Saturated Fat 7g 34%
Cholesterol 108mg 36%
Sodium 1963mg 85%
Total Carbohydrate 92g 33%
Dietary Fiber 6g 22%
Protein 36g
Calcium 205mg 16%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This classic and traditional Szechuan recipe brings together a marinade of rice wine and soy sauce with marinated chicken bits stir fried with Chinese vegetables.

Ingredients

  • 1 pound fresh noodles (Shanghai thin noodles are good)
  • 1/2 pound chicken breast, cut into strips
  • 4 ounces shrimp, shelled and cleaned
  • 1/2 bok choy, cut into bite-size pieces
  • 1/2 cup carrot, cut on the diagonal
  • 1/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces
  • 1 onion, shredded
  • 1 clove garlic, minced
  • 1 tablespoon light soy sauce
  • 2 tablespoons hot bean sauce
  • 1/2 teaspoon salt
  • 5 tablespoons cooking oil for stir-frying
  • For the Marinade:
  • 1 teaspoon wine
  • 1 teaspoon light soy sauce
  • 1 teaspoon cornstarch
  • For the Sauce:
  • 1/2 cup stock
  • 1 teaspoon light soy sauce
  • 1 tablespoon chili oil
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch

Steps to Make It

  1. Mix together marinade ingredients.  Marinate chicken for at least twenty minutes.

  2. While marinating chicken, mix together sauce ingredients. Set aside.

  3. Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes.  Loosen up noodles with chopsticks as they are boiling.  Drain.

  4. Heat wok.  When heated, add 1 tablespoon of oil.  Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.

  5. Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.

  6. Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables. 

  7. Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.