Tangy Szechuan Stir-Fry Noodles
This stir-fry is bursting with bold, tangy, and slightly spicy flavors, making it the perfect way to showcase your Tangy Szechuan Spice Rub.
Ingredients:
For the Stir-Fry:
8 oz egg noodles or ramen noodles
2 tablespoons vegetable oil (divided)
1 lb chicken breast, shrimp, or tofu, cut into bite-sized pieces
1 tablespoon Tangy Szechuan Spice Rub
1 red bell pepper, thinly sliced
1 cup snap peas or green beans
1/2 cup shredded carrots
2 green onions, chopped (for garnish)
1 tablespoon sesame seeds (for garnish)
For the Sauce:
1 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon hoisin sauce
1 teaspoon honey or sugar (optional, for balance)
1 teaspoon sesame oil
Instructions:
Cook the Noodles:
Prepare the noodles according to package instructions. Drain and set aside.
Marinate the Protein:
In a bowl, toss the chicken, shrimp, or tofu with 1 tablespoon of vegetable oil and Tangy Szechuan Spice Rub. Let sit for 10 minutes.
Prepare the Sauce:
In a small bowl, mix the soy sauce, rice vinegar, hoisin sauce, honey (if using), and sesame oil. Set aside.
Cook the Protein:
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the marinated protein and stir-fry until fully cooked (about 5-7 minutes). Remove from the pan and set aside.
Stir-Fry the Vegetables:
In the same pan, add the bell pepper, snap peas, and carrots. Stir-fry for 3-4 minutes, or until the vegetables are slightly tender but still crisp.
Combine Everything:
Add the cooked protein and noodles back to the pan with the vegetables. Pour the sauce over the mixture and toss to coat everything evenly. Stir-fry for 2-3 minutes to heat through.
Garnish and Serve:
Transfer to a serving dish and garnish with green onions and sesame seeds. Serve hot.
Serving Suggestions:
For extra heat, add a drizzle of chili oil or a pinch of red pepper flakes.
Swap out the veggies for whatever you have on hand, like broccoli or bok choy