Best 2 Szechuan Noodles Raw Vegan Recipes
Embark on a culinary journey to the heart of Sichuan province, renowned for its bold and fiery flavors. Discover the art of preparing Szechuan noodles, a tantalizing dish that combines the richness of traditional Chinese cuisine with the freshness and vitality of raw vegan ingredients. This comprehensive guide will lead you through the process of creating an authentic Szechuan noodle dish, bursting with authentic flavors and textures that will leave your taste buds invigorated. Get ready to tantalize your palate with a symphony of aromatic spices, vibrant vegetables, and the perfect balance of sweet, sour, and spicy notes.
Here are our top 2 tried and tested recipes!
SZECHUAN NOODLES
Make and share this Szechuan Noodles recipe from Food.com.
Provided by Sharon123
Categories Lunch/Snacks
Time 35m
Yield 6 serving(s)
Number Of Ingredients 17
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade.
- Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers.
- Puree the sauce.
- Add a splash of oil to a large pot of boiling salted water and cook the spaghetti until just done, not soft.
- Drain the pasta in a colander, place it in a large bowl, and while still warm, toss with 3/4 of the sauce.
- Add the red and yellow bell peppers and scallions; toss well.
- Serve warm or at room temperature.
- The remaining sauce may be added, as needed, to moisten the pasta.
- Enjoy!
SZECHUAN NOODLES (RAW VEGAN)
This incredible recipe was nabbed from the Barefoot Contessa and modified by myself to make it truly raw vegan. There are a lot of ingredients, but the outcome is spectacular!
Provided by Sweet Tortellini
Categories Vegan
Time 20m
Yield 6-8 serving(s)
Number Of Ingredients 16
Steps:
- Place the garlic and ginger in a food processor fitted with a steel blade. Add the vegetable oil, tahini, peanut butter, soy sauce, sherry, sherry vinegar, honey, chili oil, sesame oil, and ground peppers. Puree until smooth.
- Rinse and drain the kelp noodles in a colander, place it in a large bowl, toss with 3/4 of the sauce. Add the red and yellow bell peppers and scallions; toss well. Serve warm, cold or room temperature. The remaining sauce may be added, as needed, to moisten the pasta. I love adding some crunch, so I usually throw some chopped peanuts, or blanched broccoli bits, crumbled crisp onions - anything really!
- If you're not into spice, reduce it - although I personally feel that the spice adds another layer of amazingness! =).
Nutrition Facts : Calories 663.8, Fat 28.6, SaturatedFat 5.2, Cholesterol 63.8, Sodium 1475.2, Carbohydrate 82.6, Fiber 7, Sugar 16.7, Protein 23.3
Tips:
- When making the noodles, be sure to use a high-powered blender or food processor to get a smooth and creamy texture.
- If you don't have a blender or food processor, you can also grate the vegetables by hand.
- Be sure to use a sharp knife to thinly slice the vegetables for the stir-fry.
- If you don't have a wok, you can use a large skillet or frying pan.
- Be sure to heat the wok or skillet over high heat before adding the vegetables.
- Stir-fry the vegetables for only a few minutes, until they are tender-crisp.
- Add the sauce to the wok or skillet and stir to combine.
- Serve the stir-fry over the noodles.
Conclusion:
This Szechuan Noodles recipe is a delicious and healthy way to enjoy a classic Chinese dish. The noodles are made with raw vegetables, which makes them a great source of vitamins, minerals, and fiber. The stir-fry is also packed with vegetables, making it a great way to get your daily dose of fruits and vegetables. This dish is also low in calories and fat, making it a great choice for those who are watching their weight.
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