Sichuan Fried Noodles

Ingredients

Servings

2 1 2 3 4 5 6 8 10 12 14 16

US / METRIC

1 packet
(6 oz)

Vermicelli Noodles

1/4 cup

Vegetable Oil

2 cloves

Large Garlic , minced

1 tsp

Fresh Ginger , grated

1 cup

Scallions

finely chop just the white part

1 cup

Bell Peppers , thinly sliced

1 cup

Carrots , shredded

2 cups

Green Cabbage , shredded

2 Tbsp

Sichuan Sauce

1 Tbsp

Salt

3/4 tsp

Salt

1 tsp

Ground Black Pepper

1 pinch

Cane Sugar

Cooking Instructions

HIDE IMAGES

Step 1

Finely chop the white part of Scallions (1 cup) . Finely chop and reserve the green part for garnish.

Step 2

Bring a large pot of water to a boil. Add Salt (1 Tbsp) , Vegetable Oil (1 Tbsp) and mix. Add the Vermicelli Noodles (1 packet) into the water.

Step 3

Let the Noodles cook for 7-8 minutes or until al dente. (Cook according to package instructions). Drain out the entire water. Place it in a bowl and let it cool a bit.

Step 4

Meanwhile heat Vegetable Oil (3 Tbsp) in a pan with high sides and then add the Fresh Ginger (1 tsp) and Garlic (2 cloves) .

Step 5

Quickly add in the white part of the scallions and Bell Peppers (1 cup) . Stir well and let that cook on high flame for about 1-2 minutes or until the onions are slightly translucent.

Step 6

Add in the Carrots (1 cup) and mix for a few seconds. Then add the Sichuan Sauce (2 Tbsp) . Mix well and let the veggies fry for 1 minute.

Step 7

Add in the Green Cabbage (2 cups) . Mix well and fry for 30 seconds - 1 minute. Season with Cane Sugar (1 pinch) , Salt (3/4 tsp) and Ground Black Pepper (1 tsp) .

Step 8

Add in the cooked (and slightly cooled) Noodles and toss them with the veggie-sauce mixture well. Taste and adjust for seasonings. Switch of the flame, add in the greens of the spring onion and toss well. Serve hot.