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Szechuan Noodles

Szechuan Noodles


  • 1 pound fresh noodles (Shanghai thin noodles are good)
  • 1/2 pound chicken breast, cut into strips
  • 4 ounces shrimp, shelled and cleaned
  • 1/2 bok choy, cut into bite-size pieces
  • 1/2 cup carrot, cut on the diagonal
  • 1/2 cup broccoli or cauliflower, trimmed, cut on the diagonal into 1-inch pieces
  • 1 onion, shredded
  • 1 clove garlic, minced
  • 1 tablespoon light soy sauce
  • 2 tablespoons hot bean sauce
  • 1/2 teaspoon salt
  • 5 tablespoons cooking oil for stir-frying
  • Marinade:
  • 1 teaspoon wine
  • 1 teaspoon light soy sauce
  • 1 teaspoon cornstarch
  • Sauce:
  • 1/2 cup stock
  • 1 teaspoon light soy sauce
  • 1 tablespoon chili oil
  • 1 teaspoon sugar
  • 1 teaspoon sesame oil
  • 2 teaspoons cornstarch


Mix together marinade ingredients.  Marinate chicken for at least twenty minutes.

While marinating chicken, mix together sauce ingredients. Set aside.

Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes.  Loosen up noodles with chopsticks as they are boiling.  Drain.

Heat wok.  When heated, add 1 tablespoon of oil.  Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.

Reheat the wok and add 1 tablespoon of oil. Add onions, bok choy, carrot and broccoli and stir-fry until tender and crisp. Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in. Remove the vegetables to a platter.

Clean out the wok with a paper towel. Heat wok again and add 3 tablespoons oil. Place noodles in the wok, using chopsticks to break them up. Add 2 tablespoons hot bean sauce and 1 tablespoon light soy sauce. Stir-fry until the noodles are heated through. Add cooked chicken, shrimp and all the vegetables.  Restir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.

Yield: 3-4 Servings

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