"Makes 2 Servings
Ready In: 15 minutes
INGREDIENTS:
8 ounces Chinese wheat noodles, udon
noodles, or soba noodles
4 green onions, sliced
¼ cup pickled mustard greens or
pickled cabbage
1 ½ teaspoons soy sauce
2 teaspoons rice vinegar
1 teaspoon chili paste
1 teaspoon toasted sesame seeds
This is a fast, filling dish that shows the boldness of
Szechuan cooking. Every ingredient stands out, from
the pickled greens and chili vinegar soy sauce, to the
soft, succulent noodles.
Instructions:
1. Bring a medium pot of water to a boil. Add the
noodles and cook them according to the directions,
until they are slightly soft. Drain the water and set
the noodles to the side.
2. Over medium-high heat, add the green onion and
pickled greens to a wok. Cook for about 1 minute.
Remove them from the wok. Add the soy sauce,
vinegar, chili paste, and noodles to the wok, and cook
them for about 30 seconds.
3. Plate each serving with half of the noodles, and
garnish them with the cooked green onions, pickled
greens, and sesame seeds.
Notes:
Pickled green cheat: Pickled greens should be
available at most Asian markets, but you can make a
quick version by sautéing sliced cabbage or mustard
greens in rice vinegar and a pinch of salt until the
veggies are soft. You’ll need about ½ cup of fresh
greens to start, and you should end with about ¼ cup
once they cook.
Making it simple: Cook the noodles. Mix the soy
sauce, rice vinegar, and chili paste in a small bowl,
and pour over the noodles. Top each serving with
uncooked green onions, pickled greens, and sesame
seeds.
The gourmet touch: Use black rice vinegar and add 2
teaspoons of Szechuan peppercorns to the wok when
you sauté the pickled greens and green onion. You
can also add ½ cup chopped seitan to the recipe.
Chop the seitan and marinate it in a mixture of chili
paste and rice vinegar for at least 2 hours, then
sauté it for about 1 minute. Serve on top of the
noodles."
