Spicy Szechuan Noodles
1/4 cup diced mushroom (shitake, or your choice)
6-8oz veggie burger crumbles (Bocca Crumbles)
1 teaspoon crushed red pepper
1 tablespoon rice vinegar
2 tablespoons cooking sherry
ground white pepper
8-12 oz dried linguine
1 teaspoon corn starch
1 tablespoon peanut oil
5 tablespoons soy sauce
8-12 oz dried linguine
1/4 cup peanut butter
1 tablespoons toasted sesame oil
4 cloves garlic minced/pressed
1 tablespoons minced ginger
sliced scallions and rinsed bean sprouts as garnish
Mix the Boca, mushroom, sherry and 1 tablespoon soy sauce in a bowl. Mix in the garlic, ginger and a dash of the white pepper. Let sit.
Mix 4 tablespoon soy sauce, veggie broth, corn starch, rice vinegar and the peanut butter in a bowl peanut butter. Add in a dash of white pepper and let sit.
Bring water to a boil and start cooking the noodles.
Saute the Boca/mushroom mix in peanut oil on a medium to high flame in a large skillet, add in the crushed red pepper while doing this. When done with that, mix in the broth/peanut butter mix and bring to a boil. Add in the toasted sesame oil and let simmer for 3-5 minutes, stirring regularly.
The noodles should be done now, drain them and pour the sauce from the skillet into the pot. Add the noodles to the sauce and mix well. Serve in bowls or pasta dishes using the scallions and bean sprouts for garnish.
SO HOW'D IT GO?
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