Vegetarian Szechuan Noodles

Vegetarian Szechuan Noodles are a delightful fusion of spicy, savory, and umami flavors, showcasing a colorful array of fresh vegetables and a rich, aromatic sauce. This dish is perfect for a quick weeknight meal that doesn't compromise on taste or excitement.

Ingredients

• Szechuan noodles - 200 grams
• Vegetable oil - 2 tablespoons
• Garlic - 3 cloves, minced
• Ginger - 1 inch, minced
• Bell pepper - 1 medium, thinly sliced
• Carrot - 1 medium, julienned
• Snap peas - 100 grams, trimmed
• Spring onions - 2, chopped
• Soy sauce - 3 tablespoons
• Szechuan peppercorns - 1 teaspoon, crushed
• Chili paste - 1 tablespoon (adjust to taste)
• Tofu - 150 grams, cubed and pan-fried
• Sesame oil - 1 tablespoon
• Peanuts - 30 grams, chopped (for garnish)
• Coriander leaves - a handful, for garnish

Steps

1. Cook the Szechuan noodles according to package instructions. Drain and set aside.
2. In a large frying pan or wok, heat the vegetable oil over medium heat.
3. Add the minced garlic and ginger, and sauté for about 1 minute until fragrant.
4. Stir in the sliced bell pepper, julienned carrot, and snap peas. Cook for 3-4 minutes until the vegetables are tender-crisp.
5. Add the pan-fried tofu cubes and stir well to combine.
6. Pour in the soy sauce, crushed Szechuan peppercorns, and chili paste. Toss everything together for another 2-3 minutes to coat the ingredients evenly.
7. Add the cooked noodles to the pan and drizzle with sesame oil. Toss everything together gently until the noodles are heated through.
8. Remove from heat and garnish with chopped spring onions, peanuts, and coriander leaves before serving.

Nutrition

• Calories: 480
• Protein: 18 g
• Carbs: 65 g
• Fiber: 5 g
• Sugar: 4 g
• Sodium: 800 mg
• Cholesterol: 0 mg
• Total Fat: 20 g
• Saturated Fat: 3 g
• Unsaturated Fat: 15 g
• Water: 0.5 L

Health Benefits

• Rich in antioxidants from vegetables that help combat oxidative stress.
• Contains protein from tofu, supporting muscle repair and growth.

Tags