Spicy Szechuan Noodles

Quick.easy.cooking's picture

Nov. 22, 2010


Chinese egg noodles 1 Pound
Dark sesame oil 3 Tablespoon
Soy sauce 3 Tablespoon
Rice wine vinegar 3 Tablespoon
Sugar 4 Teaspoon
Hot chili oil 1 Teaspoon
Grated fresh ginger 2 Teaspoon
Sliced scallions 1/4 Cup (4 tbs) (White And Tender Greens)
Grated carrots 1/2 Cup (8 tbs)
Sliced enoki mushroom 1/2 Cup (8 tbs)
Enoki mushrooms 1/2 Cup (8 tbs) , sliced
Celery stalks 2 , trimmed and julienned
Salt To Taste
Freshly ground black pepper To Taste


In stockpot, cook noodles according to package directions and drain.

Place noodles in large serving bowl and toss with sesame oil.

In small bowl combine soy sauce, vinegar, sugar, chili oil, and ginger.

Pour over noodles, mix, and allow to cool to room temperature.

Add vegetables, salt, and pepper and serve.

Recipe Summary

Nutrition Facts

Serving size Complete recipe

Calories 2344Calories from Fat 597

 % Daily Value*

Total Fat 65 g100%

Saturated Fat 15 g75%

Trans Fat 0 g


Sodium 3053 mg127.21%

Total Carbohydrates 367 g122.3%

Dietary Fiber 25 g100%

Sugars 25 g

Protein 65 g130%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet