Sizzling Szechuan Noodles
These spicy, flavorful noodles make a tempting side dish or light, meatless entrée.
1 pound Chinese thin egg noodles
2/3 cup chicken broth
1/2 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
1/4 cup hot bean sauce or 2 to 3 tablespoons black bean sauce with garlic
3 tablespoons MAGGI Seasoning Sauce - divided use
2 teaspoons sesame oil
1 teaspoon Szechuan peppercorns, dried, roasted and ground or 1/2 to 3/4 teaspoon ground black pepper
2 tablespoons vegetable oil
1 cup fresh bean sprouts
1/2 cup thinly sliced carrots
1/2 cup matchstick-size strips radishes
- Prepare noodles according to package directions; set aside.
- Combine broth, sweet chili sauce, hot bean sauce, 2 tablespoons seasoning sauce, sesame oil and peppercorns in large bowl; set aside.
- Heat vegetable oil in wok or large, deep skillet over medium-high heat. Add noodles, bean sprouts, carrots and chili sauce mixture. Bring to a boil, stirring constantly.
- Stir remaining 1 tablespoon seasoning sauce into noodles. Place on serving plate and sprinkle with radishes.
Makes 4 servings.
Nutritional Information Per Serving (1/4 of recipe): Calories: 560 Calories from Fat: 110 Total Fat: 13 g Saturated Fat: 1.5 g Cholesterol: 0 mg Sodium: 1750 mg Carbohydrates: 106 g Dietary Fiber: 16 g Sugars: 18 g Protein: 14 g.
Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.