Szechwan vegetarian noodles
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Szechwan cooking has an international reputation for being hot because of the common ingredient, Szechwan peppercorn ? but don't worry, we've not made ours too fiery!
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Cooking time: 8 mins
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Serves: 5
Ingredients
- 450gmedium egg noodles
- 2tbsp soy sauce
- 1tbsp sesame oil
- 1tsp hot chilli sauce
- 1tsp vegetable oil
- 1tsp freshly pressed garlic
- 3tbsp tahini (sesame seed paste - look in the Oriental food section)
- 2tbsp wine vinegar
- 1tbsp caster sugar
- Freshly ground black pepper
- 2tbsp finely chopped spring onions
- 100g Shitake or chestnut mushrooms, roughly chopped
Method
- Mix together the tahini, sesame oil, vinegar, sugar, soy sauce, chilli sauce and pepper to taste and divide the mixture among five separate bowls.
- Saute the mushrooms in a little vegetable oil- when soft, divide equally between the bowls
- Boil the noodles, following pack instructions. Drain and while steaming hot, divide into five equal portions and place on top of the mixture in the five bowls.
- Sprinkle the noodles with the chopped spring onion and garlic.
- Each diner uses own chopsticks to toss and mix the noodles with the ingredients and seasonings.
By Jennifer Shepherd
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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