Spicy Szechuan Beef Noodles

These Spicy beef and noodles Szechuan They are a homemade version of a takeaway classic! Chinese noodles, tender beef and fried vegetables are thrown into a sweet and spicy Szechuana sauce. Ready in just 30 minutes!

This fry for the week down and dirty contains a punch of serious flavor and does not require anything too fantasy from the market. Of course, you may have to hunt a spicy pepper or two, but after most of the ingredients are already in your pantry or can be replaced on the fly!

What are Szechuan Noodles?

Szechuan Noodles are a classic dish served in many Indian or Chinese restaurants. They consist of fried vegetables and Chinese noodles thrown in a bold, tasty, sweet and spicy sauce that is made with ginger, garlic, soy sauce, red chilli paste, vinegar and Sichuan chili pepper!

What is the difference between Szechuan beef and Mongolian beef?

Both dishes are rooted in Chinese cuisine, but they are different! Mongol beef has a milder flavor, has more consistency and focuses more on the preparation of meat and vegetables.

The szechuan beef has a more complex flavor and is much more spicy thanks to Szechuan’s peppers. Szechuan beef dishes generally contain less vegetables and focus more on the flavor of the sauce.

What do you need to make this recipe

• Chinese noodles salt and dry – Cook the pasta in salted water to add extra flavor.
• Vegetable oil – used to cook meat and vegetables.
• Minced beef – The classic szechuan beef noodles are made with steak next to thin slices, but we are using ground meat to keep it easy.
• Onion, chilli, green beans and shallot – This is the mixture of vegetables that we are using in frying, but feel free to add any vegetables you like!
• Red pepper pepper – I use Fresno. Make de-seed, then chop.
• Garlic and ginger – Use just chopped for the best flavor.
• Szechuan pepper – You can also use pepper flakes if that’s what you have.
• Chinese five -coil powder – A mixture of peppers of Szechuan, cloves, fennel, cinnamon and star anise that adds that sweet and spicy authentic flavor.
• Tamari – You can also use dark soy sauce for a similar flavor.
• Sriracha – To serve and an extra heat heat.

How to prepare spicy noodles of beef szechuan

This fast and fast dinner meets in just 30 minutes!

Cook the noodles in boiling salted water based on the indications on the package.

While the pasta cooks, heat the oil over high heat until smoking. Add the beef and cook For 3 minutes.

Add the onion, Chile, garlic, ginger, Szechuan pepper and five -low powder. Cook until the onion is soft and the meat is cooked. Add the red pepper and green beans And it continues to cook.

Mix cooked noodles and tamari, Then remove from the fire and Lancies with the shallots.

Serve With Sriracha for a heat kick!

Which pasta to use

Use dried Chinese Noodles to maintain this authentic dish, but any flat paste will work. Try it with egg noodles, cutter, linguine or fettuccine.

Tips, tricks and notes for this recipe

• Add more vegetables. You can mix any vegetables you like in frying. Try to add broccoli, peas, water chestnuts, sliced ​​carrots, mushrooms, call it. Make sure to cut them small enough to cook to the bottom.
• Exchange the protein. Feel free to exchange the ground meat with the classic steak alongside thin slices or for another meat completely. Pork, chicken or even shrimp would work.
• If you don’t love spice, You can omit the chilli pepper. I do not recommend omitting Szechuan pepper grains. They give the dish that authentic flavor.
• If you love the heat, Add the pepper flakes and a thread of sriracha to serve.
• Use a different base. You can easily prepare the Szechuan sauce and serve it on a white or wholemeal rice or egg noodles if preferred. Or create another favorite noodle dish with this easy Beef yakisoba recipe.

How to store

The leftovers will last in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months.

To heat, Defrost in the refrigerator if frozen, then microwave or hot on the stove until he warmed up.

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