CAUTION: this can get hot very quickly—that is, when I make it. I tend to get a little heavy handed with the hot spices, much to the dismay of the rest of family. Once again, I put a little too much heat on this stir-fry, earning a few glares from the Husband and 6th Grader. They agreed that it was really tasty and liked the udon noodles a lot, but the numb lips interfered a little. Next time I’ll go easy on the szechuan sauce.
INGREDIENTS:
1-8oz pkg Koyo Organic round udon noodles
1/4-1/2 C szechuan sauce like San-J brand
1/4-1/3 C tamari sauce
1 red bell pepper, cut into 1″ pieces
1 garlic clove, minced
1-2 Tbs olive oil
1 small summer squash, cut into small pieces
1 can sliced water chestnuts
8-10 mushrooms, sliced
4-5 green onions, sliced
Toasted sesame seeds
DIRECTIONS:
Cook noodles according to package instructions (they take about 7-8 minutes). Heat olive oil and garlic in a skillet. Add bell pepper, water chestnuts, and squash; saute for about 15 minutes, or until softened. Add mushrooms, green onions, tamari, and szechuan sauce. I’d start with about a 1/4 cup of the szechuan sauce and go from there. Cook for another 5-7 minutes, then add the cooked noodles to the pan and stir to combine everything. Top with sesame seeds. Depending on how hot you make it, serve it with a hankie to wipe the brow! Enjoy!
I adore szechuan sauce…and I always push my spicy noodle dishes to the limit. This sounds wonderful (and I probably would have enjoyed the level of heat!)