SPICY SZECHUAN PEANUT NOODLES.- A family favorite you need to try!

SPICY SZECHUAN PEANUT NOODLES.- I've been making this for a long time, in many versions like Vegan, Vegetarian, Non-Dairy, No Red Meat, Quick Weekday Meals, etc. and have loved them all!

This is a dish to make quickly and yields maximum flavor. It doesn't matter if you leave out the protein either since it more than makes up in flavor and you won't miss it, plus you can make it spicy or not (I like it hot) and is sooo satisfying! I even used to offer it as a Entree in my Catering Division and was always a BIG hit with everyone! Also, if you make the sauce / dressing in advance you can keep it in a jar in the fridge and this meal can be ready as soon as the pasta is done, nothing could be quicker and easier.

For this amazing recipe you will need:

1 Tbls Szechuan Peppercorns (or you can use other type, your choice)
1/2 lb ground pork or chicken (optional)
3 Tbls Soy Sauce
Salt to taste (might not need it, taste first)
Oil, to fry the pork or chicken only
3 Tbls garlic, chopped
2 Tbls ginger, chopped and peeled
5 Tbls scallions, cut in small pieces
1/3 cup Peanut Butter, Smooth (but you can use the chunky style too, your choice)
2-3 Tbls Sesame Paste (Tahini, if you like)
2 Tbls Chili Oil
1 cup chicken stock, if needed
12 oz Chinese Egg Noodles, fresh or dry (can be spaghetti or similar)
Salted Peanuts, chopped

If you're using the peppercorns then heat a wok or heavy skillet over medium heat, add the peppercorns and ir them until they begin to smoke and then remove them. You will grind them and set them aside.

If you're using meat then put enough oil into the fry pan or work for frying and bring the oil to temperature. While this happens combine the meat with 1 Tbls Soy Sauce and add some salt. Once the oil is hot, add the meat and break it up, cook stirring until it's crispy, then remove from the oil, set aside on a paper towel.

If you cooked the meat then remove all but 2-3 Tbls of the oil from the pan. If not, then add the oil. Start heating the water for the noodles. Bring the pan back to temperature and then add the garlic, ginger and scallions and stir for about 30 seconds, then add the sesame paste or peanut butter (salt if you want), chili oil and chicken stock. Simmer for about 4 -5 minutes then add the meat back into the pan and stir.

Cook the noodles to al dente as always. Drain from the water and place in a large bowl. Pour sauce over the noodles and add the meat (if using) and toss to cover the noodles well. Sprinkle with the grounded up peppercorns and serve. You can sprinkle the chopped peanuts on top as well.

NOTE: I usually make more sauce than this recipe calls for so I can store it in the fridge and have it on hand when the mood strikes for a quick meal....  for me this is a 5 minute thing since all the ingredients are part of my everyday pantry but I can understand if the ingredients are unfamiliar with you, try them and use them in other Chinese or Szechuan Dishes you can find o

n the internet so you not only learn to use them but as you become more familiar with them you'll incorporate them into other dishes you make, it's really great!

You can ad many vegetables as well like Bok Choy, carrots, zucchini, red and green bell pepper, toasted peanuts, bean sprouts, spinach, etc. Other meats could be duck, beef, chicken breast or thigh

Please try the recipe and see how easy and quick it is, hope you like it as much as we do. Enjoy!!