Hot and Sour Fresh Noodles with Zucchini

Name: Hot and Sour Fresh Noodles with Zucchini
Prep time: P0Y0M0DT0H10M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H20M0.000S
Yield: 4 servings
Cuisine: asian
Ingredients: 2 tablespoons peanut oil; 4 cloves garlic, finely chopped; One 2-inch piece fresh ginger, peeled and finely grated; 1 medium green chile, seeded and finely chopped; 1 medium red chile, seeded and finely chopped; 1/4 teaspoon whole Sichuan peppercorns, plus more, cracked and toasted, for garnish, optional; 2 whole dried red chiles, such as Arbol; 1/2 cup light soy sauce; 1/2 cup black rice vinegar; 1/4 cup chili oil, plus more for garnish; 3 zucchini, about 6-inches long, sliced lengthwise into thin strips with a vegetable peeler; 1 pound fresh wheat-flour noodles, cooked according to package instructions and rinsed; 1 small handful chopped fresh cilantro; Toasted sesame oil, for garnish, optional

Recipe courtesy of Ching-He Huang

Show: Easy Chinese

Episode: Use Your Noodle

Hot and Sour Fresh Noodles with Zucchini

0 Reviews

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

865

Total Fat

33

Saturated Fat

5

Carbohydrates

116

Dietary Fiber

13

Sugar

4

Protein

27

Cholesterol

95

Sodium

1276

Total: 20 min
Prep: 10 min
Cook: 10 min

Level: Easy
Yield: 4 servings
Nutritional Analysis

Per Serving

Serving Size

1 of 4 servings

Calories

865

Total Fat

33

Saturated Fat

5

Carbohydrates

116

Dietary Fiber

13

Sugar

4

Protein

27

Cholesterol

95

Sodium

1276

Total: 20 min
Prep: 10 min
Cook: 10 min

Ingredients

2 tablespoons peanut oil

4 cloves garlic, finely chopped

One 2-inch piece fresh ginger, peeled and finely grated

1 medium green chile, seeded and finely chopped

1 medium red chile, seeded and finely chopped

1/4 teaspoon whole Sichuan peppercorns, plus more, cracked and toasted, for garnish, optional

2 whole dried red chiles, such as Arbol

1/2 cup light soy sauce

1/2 cup black rice vinegar

1/4 cup chili oil, plus more for garnish

3 zucchini, about 6-inches long, sliced lengthwise into thin strips with a vegetable peeler

1 pound fresh wheat-flour noodles, cooked according to package instructions and rinsed

1 small handful chopped fresh cilantro

Toasted sesame oil, for garnish, optional

Directions

Heat a wok over medium-high heat until smoking. Pour in the peanut oil and swirl in the pan until hot. Stir-fry the garlic, ginger, and fresh green and red chiles until softened, about 1 minute, and then toss in the whole peppercorns and dried chiles and stir-fry briefly to toast.
Pour in the soy sauce, rice vinegar and chili oil, reduce the heat to medium low and bring to a simmer.
Meanwhile, bring a large pot of water to a boil over medium-high heat. Add the zucchini and cook until crisp-tender and bright green, about 30 seconds. Drain the zucchini strips in a colander, shaking well to remove excess water, and then add to the wok along with the cooked noodles. Stir gently until warm and evenly dressed with the fragrant oil.
Transfer the noodles to a serving platter and garnish with cilantro, cracked toasted peppercorns, if using, and a drizzle of sesame oil, if using. Serve immediately.