I love this recipe, but I make it with thin rice noodles, double most everything, and add red bell pepper and what ever other crunchy veggies you like..sugar snaps, snow peas, green beans, asparagus etc. I served it at a party and it was a hit.
Szechuan Spicy Noodles with Carrot-Cucumber Relish
This Chinese-style pork ragout is tossed with noodles and topped with a sweet-sour relish that balances the heat.
Yield: 4 servings (serving size: 1 cup noodle mixture and 6 tablespoons relish)
More From Cooking Light
Amount per serving
- Calories: 246
- Calories from fat: 37%
- Fat: 10.1g
- Saturated fat: 2.1g
- Monounsaturated fat: 4.4g
- Polyunsaturated fat: 2.7g
- Protein: 16.5g
- Carbohydrate: 23.2g
- Fiber: 2.4g
- Cholesterol: 23mg
- Iron: 1.2mg
- Sodium: 624mg
- Calcium: 38mg
- 1 cup shredded seeded peeled cucumber
- 1/4 teaspoon salt
- 1 cup shredded carrot
- 1 tablespoon seasoned rice vinegar
- 2 teaspoons sugar
- 1/2 teaspoon dark sesame oil
- 8 ounces udon noodles (thick, round fresh Japanese wheat noodles)
- 1/2 cup fat-free, less-sodium chicken broth
- 1/4 cup natural-style peanut butter (such as Smucker's)
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon chile paste with garlic (such as sambal oelek)
- Cooking spray
- 1/3 cup thinly sliced green onions
- 1 tablespoon minced peeled fresh ginger
- 6 ounces ground pork
- 2 garlic cloves, minced
- To prepare relish, place cucumber in a colander; sprinkle with salt. Toss well. Drain 1 hour. Place cucumber on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes, pressing down occasionally. Combine cucumber, carrot, vinegar, sugar, and oil in a medium bowl; stir until well blended. Cover and chill 1 hour.
- To prepare noodles, cook noodles according to package directions, omitting salt and fat. Drain and set aside.
- Combine broth, peanut butter, soy sauce, and chile paste in a small bowl; stir well with a whisk. Heat a large nonstick skillet over medium-high heat; coat pan with cooking spray. Add onions, ginger, and pork to pan; sauté 5 minutes or until pork loses its pink color. Add garlic to pan; sauté 30 seconds. Pour broth mixture into pan; bring to a simmer, and cook 1 minute or until slightly thickened. Pour pork mixture over noodles; toss well. Serve with relish.
Only you will be able to view, print, and edit this note.Add Note
More Recipes for Soups/Stews