Serving
Click to Enlarge

Noodles with Szechuan Vegetable
China - Sichuan

Serves
Effort:
Sched:
DoAhead:  
2 main  
**
30 min  
Prep
This recipe is reproduced from a dish served by Yu Qiao, an exchange student from Sichuan, who had served it to his siblings when his parents were sent away to a Cultural Revolution re-education camp. It's possibly not traditional, but developed in Sichuan by a native, from local ingredients during a Communist pogrom - you can't get more authentic than that.



4
4
2
1
1
1/2
1
6
1
ar
oz
cl
in
#
T
T
t
oz

Szechwan veg. (1)  
Garlic
Ginger Root (2)
Tomato
Oil
Chili Paste (3)
Soy Sauce
Dried Noodles (4)
Egg
Sesame Oil.
Prep   -   (20 min)
  1. Slice SZECHUAN VEG thin and cut to desired size. Soak in water for about 15 minutes to remove excess salt.
  2. Crush GARLIC and chop small. Slice GINGER very thin and cut slices into thin matchsticks. Mix both with Szechuan Vegetable.
  3. Plunge TOMATOES into boiling water for 1 minute and peel. Cut into 3/4 inch chunks (the pattern recipe did not peel them). Do not reuse the water for the pasta due to wax from the tomatoes.
Run   -   (10 min)
  1. Bring salted pasta water to a boil.
  2. In a wok or spacious sauté pan heat Oil and fry Szechuan Veg mix, stirring until garlic is lightly colored, then stir in Chili Paste and fry stirring for about 30 seconds.
  3. Stir in Tomatoes. Fry, stirring for about 1 minute, then stir in Soy Sauce, turn heat low and fry stirring now and then until Tomatoes are soft but not mushy.
  4. Meanwhile:   Cook Pasta the usual way.
  5. When pasta is nearly done, spread vegetables evenly in the pan. Break the Egg over the top, tilting the pan so the whites spread out over the vegetables, then cover and cook over low heat until egg is mostly solidified, then toss gently to break it up into the vegetables. The whites should be in large shards, not broken into tiny bits.
  6. Drain Pasta and divide onto serving plates (use tongs). Spoon sauce over, drizzle on just a little Sesame Oil and serve immediately
NOTES:
  1. Szechuan Vegetable:   A salt pickled vegetable made from the swollen stems of a mutant mustard, popular throughout China and Southeast Asia. For details see my Szechuan Vegatable page.
  2. Ginger:   The pattern recipe calls for 3 inches of regular ginger chopped fine or 2 inches of young ginger cut into matchsticks, but young ginger is hard to find in most of North America, and I think 2 inches of regular ginger cut into matchsticks works fine.
  3. Chili Paste:   The ubiquitous Huy Fong products are fine, Sambal Oleck (no garlic) or Chili Garlic Sauce.
  4. Noodles:   The pattern recipe calls for wide Chinese wheat noodles (and only 3 ounces of them). I find 6 ounces is better for American tastes. If you don't have the Chinese noodles, Fettuchini works fine - a little different in flavor and superior in texture..
  5. U.S. measure: t=teaspoon, T=Tablespoon, c=cup, qt=quart, oz=ounce, #=pound, cl=clove in=inch, ar=as required tt=to taste
cmv_szvegn1 100710 Eating Asia   -   www.clovegarden.com
©Andrew Grygus - agryg@aaxnet.com - Linking to and non-commercial use of this page is permitted.