Sichuan Stir-Fried Vegetables with Noodles
Quick, easy yet delicious, an ideal week-night meal. Sichuan spicy oil really adds lots of yumminess, you can find it in most Asian or Chinese grocery store. Use any vegetables you have on hand.
Yield
2 servingsPrep
10 minCook
10 minReady
22 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 8 | ounces |
spaghetti
prefer whole wheat |
|
| ½ | teaspoon |
sesame oil
|
|
| ½ | teaspoon |
hot chili pepper oil
sichuan |
*
|
| 1 | tablespoon |
vegetable oil
or olive oil |
|
| 2 | cloves |
garlic
minced |
|
| 1 | inch |
ginger
freshly minced |
*
|
| 2 | each |
scallions, spring or green onions
sliced, plus more for serving |
|
| ½ | each |
green bell peppers
slicied |
|
| ½ | each |
sweet red bell peppers
sliced |
|
| 1 | cup |
carrots
peeled and chop into matchsticks |
|
| 4 | ounces |
tofu
smoked, thinly sliced, or firm tofu, cooked in pan with a bit oil until all sides are browned and crusted |
|
| 2 | large |
eggs
pan pan-fried, for serving, optional |
|
| Sauce | |||
| 1 | tablespoon |
soy sauce, tamari
or to taste |
|
| 1 | tablespoon |
rice vinegar
or to taste |
|
| 1 | tablespoon |
hot chili pepper oil
sichuan, or to taste |
*
|
| 1 | teaspoon |
sesame oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 231.2 | ml/g |
spaghetti
prefer whole wheat |
|
| 2.5 | ml |
sesame oil
|
|
| 2.5 | ml |
hot chili pepper oil
sichuan |
*
|
| 15 | ml |
vegetable oil
or olive oil |
|
| 2 | cloves |
garlic
minced |
|
| 1 | inch |
ginger
freshly minced |
*
|
| 2 | each |
scallions, spring or green onions
sliced, plus more for serving |
|
| 0.5 | each |
green bell peppers
slicied |
|
| 0.5 | each |
sweet red bell peppers
sliced |
|
| 237 | ml |
carrots
peeled and chop into matchsticks |
|
| 115.6 | ml/g |
tofu
smoked, thinly sliced, or firm tofu, cooked in pan with a bit oil until all sides are browned and crusted |
|
| 2 | large |
eggs
pan pan-fried, for serving, optional |
|
| Sauce: | |||
| 15 | ml |
soy sauce, tamari
or to taste |
|
| 15 | ml |
rice vinegar
or to taste |
|
| 15 | ml |
hot chili pepper oil
sichuan, or to taste |
*
|
| 5 | ml |
sesame oil
|
|
Directions
Bring a pot of water to a boil, and cook the spaghetti for about 12 minutes or desired consistency.
Drain and toss with ½ teaspoon each sesame oil and hot chili pepper oil. Set aside.
Meanwhile in a large nonstick skillet or wok, heat the vegetable oil over medium-high heat until hot.
Add the garlic, ginger and scallions, stirring frequently, and cook for about 1 minute until very fragrant.
Stir in bell peppers, carrots and tofu if using, and cook for about 3 minutes, until veggies become tender but still crispy.
Whisk together all the sauce ingredients in a bowl until well combined.
Add the noodles into the pan, and pour the sauce over.
Toss until well mixed, and cook for another 2 minutes, until heated through.
Divide among serving plates, sprinkle with scallions and top with pan-fried egg if desired.
Serve warm.
