Szechuan Noodles

Szechuan Noodles are a vibrant, spicy dish that combines the bold flavors of Szechuan cuisine with wholesome ingredients, creating a delightful vegan lunch option. This dish features perfectly cooked noodles tossed in a rich, savory sauce, accented by crunchy vegetables and aromatic herbs.

Ingredients

• Soba noodles - 200 grams
• Sesame oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 tablespoon, minced
• Red bell pepper - 1, thinly sliced
• Carrot - 1, julienned
• Broccoli florets - 100 grams
• Snow peas - 100 grams
• Szechuan peppercorns - 1 teaspoon, crushed
• Soy sauce - 3 tablespoons
• Rice vinegar - 1 tablespoon
• Chili paste - 1 tablespoon (adjust to taste)
• Green onions - 2, chopped
• Cilantro - a handful, chopped
• Sesame seeds - 1 tablespoon, for garnish

Steps

1. Bring a pot of water to a boil and cook the soba noodles according to package instructions until al dente. Drain and rinse under cold water to stop the cooking process.
2. In a large skillet or wok, heat the sesame oil over medium heat. Add the minced garlic and ginger, sautéing for 1-2 minutes until fragrant.
3. Add the red bell pepper, carrot, broccoli, and snow peas to the skillet. Stir-fry for about 5-7 minutes, until the vegetables are tender-crisp.
4. Stir in the crushed Szechuan peppercorns, soy sauce, rice vinegar, and chili paste. Mix well to combine all the ingredients.
5. Add the cooked soba noodles to the skillet and toss everything together until the noodles are evenly coated with the sauce and heated through.
6. Remove from heat and garnish with chopped green onions, cilantro, and sesame seeds before serving.

Nutrition

• Calories: 450
• Protein: 14 g
• Carbs: 70 g
• Fiber: 8 g
• Sugar: 5 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 10 g
• Saturated Fat: 1 g
• Unsaturated Fat: 9 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables like broccoli and bell pepper.
• High in fiber, which aids in digestion and promotes a feeling of fullness.

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