Dish of Noodles with Szechuan Vegetable
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Noodles with Sichuan Vegetable


China - Sichuan
Serves:
Effort:
Sched:
DoAhead:  		 2 main
**
30 min
Prep		 A dish from Yu Qiao, a Sichuan exchange studen, served to his siblings while parents were in a Cultural Revolution re-education camp. By a Sichuan 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, quench in cold water, 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. id="02">

    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
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