Hi friends, welcome back, I’ve got another yummy recipe to share with you all today! Jon’s mom got us a pasta maker attachment for Christmas, and we were very excited to give it a shot! I found this Szechuan Noodle recipe over on Half Baked Harvest and it was perfect to break out the pasta maker for! This recipe was very simple and would’ve taken less than thirty minutes if we used store bought noodles. We have tried some other recipes that said “30 minutes”, but took almost two hours…but this one was true to its promises 🙂
- 1/3cup peanut oil
- 6cloves garlic, thinly sliced or smashed
- 1-2teaspoon crushed red pepper flakes
- 1inch fresh ginger, grated
- 2tablespoons raw sesame seeds
- 8ounces Chinese egg noodles (we made our own)
- 1/2cup low sodium soy sauce
- 1/4cup rice vinegar
- 2tablespoons honey
- 1-2tablespoons chili paste
- 1/2pound ground chicken or pork (optional)
- 1red onion thinly, sliced
- 4green onions, chopped, plus more for serving
- Make the chili oil by combining the peanut oil, garlic, ginger, and red pepper flakes and cook on medium heat for about five minutes. Add the toasted sesame seeds and cook for an additional minute. Set aside for later use
- For the sauce, combine the soy sauce, rice vinegar, honey, chili paste, and 1/3 cup of water into a bowl
- Cook the ground chicken/pork (we used pork) on medium heat, once browned, add in the sliced onions and green onions
- Prepare the noodles
- Slowly pour in the sauce and let simmer for 3-5 minutes until the meat is coated throughout
- Stir in 2 TBS of the chili oil and the noodles
- Serve with an optional bit of chili oil and green onions for garnishing
This recipe was DELICIOUS! I loved how easy it was and next time I would add in some broccoli and peppers for a healthy crunch. Sadly, there were no leftovers, but I imagine this would taste incredible the next day when the sauce has more time to absorb into the noodles and meat. This dish can be as spicy as you wish based on how much chili paste you use. I put in 1.5 TBS because I wanted to clear out my sinuses! Give it a try and let me know what you think!
14 thoughts on “Half Baked Harvest Szechuan Noodle Recipe”
You are, as ever, most welcome! 🙂
Looks good! I will give this a try. You can try my “healthy” scones on my blog this week if you feel like baking. 🙂
Yum! I love scones 😊
Lyssy this seems delicious, how long does the whole preparation take from start to end?
From start to end about 30 minutes unless you make your own noodles
I’m avoiding carbs right now but damn does that look good!
Honestly you could eat it without noodles and it’s be just as delicious!!
Like Patti we gave up carbs (flour) for Lent but I’ll keep this one on hand for after Easter. Anything by Half-Baked Harvest has potential. Question: SIX cloves of garlic? Was it super-garlic-ky or did all those other flavors tone it down?
Wow! I would eat the recipe without the noodles still if you want a protein packed dinner, it’s really good! I personally love garlic 😂 but the spices definitely toned it down!
Making my belly growl. 😋 .
Nice food shots!