Szechuan Vegetable Noodles

Day 164

This meal was created based on a recipe Laura found last night but couldn't find again. So, based on what we remembered of it, I just winged it. Wung it?

Szechuan Vegetable Noodles

Ingredients

1 lb broccoli
1 lb mushrooms
2 good-sized onions
1/4 cup almonds
4 tbsp olive oil

Stir-fry veggies

Chop the veggies into coarse pieces. Stir-fry on medium-high heat in the olive oil.

Sauce

I'm sorry, but these amounts are only estimates. I failed to measure so if you try making this, just make it to taste.

Garlic & ginger

1/3 cup rice vinegar
1/3 cup brown sugar
1/4 cup soy sauce
1/8 cup Hoisin sauce
Pinch of crushed red chilies
3 cloves garlic, minced
Piece of ginger, twice the size of a big, fat thumb, grated
(ugh! Made me visualize grating my thumb)
2 tbsp corn starch
1/4 cup cold water

Mix all ingredients into a bowl except the starch and water. Mix those into a separate bowl until smooth, then add the mixture to the rest of the sauce.

Szechuan sauce

Pour the sauce over the stir-fried vegetables and cook another 5 or 20 minutes until thickened.

Szechuan vegetables

Serve over fettuccine noodles. You won't regret it.

Noodles

4 liters water
1 package fettuccine
1 tsp salt
2 tbsp olive oil

Fettuccine

Bring water and salt to a boil. Add the oil, then the noodles. Cook about 10 minutes. Finito.

Garnish

Toasted sesame seeds
Chopped scallions

Szechuan Vegetable Noodles

Reviews/Comments

Laura: This gets a 10.
Missy: I'll give it a 9.
Me: I'll take a 9. I give it a 10.