Vegan Szechuan Noodles
Vegan Szechuan Noodles
Course: Dinner, LunchCuisine: Szechuan, Vegan, AsianDifficulty: Easy
Servings
5
servingsPrep time
10
minutesCooking time
15
minutesTotal time
25
minutesA quick and easy recipe for vegan szechuan noodles.
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Ingredients
1 lb. spaghetti
4 green onions, chopped
3 cloves garlic, minced
1/2 cup cold water
1 tsp. vegetarian broth powder
1 tsp. cornstarch
1/3 cup soy sauce
2 Tbsp. ketchup
1 Tbsp. vinegar
1 Tbsp. Szechuan hot bean paste (Chinese chili bean paste)
1 tsp. sugar
1/4 cup chopped vegetarian “bacon” or “ham,” or 2 Tbsp. soy bacon bits, soaked in 2 Tbsp. boiling water
1/4 cup chopped, dry-roasted peanuts
2/3 cup chopped, peeled cucumber, zucchini, or celery
1 10-oz. pkg. frozen chopped spinach, thawed and squeezed dry
Directions
- Cook the pasta according to the directions on the package.
- Meanwhile, heat a large, lightly oiled wok or skillet. Add and steam-fry the green onions and garlic for about 2 minutes. Mix the water, broth powder, cornstarch, soy sauce, ketchup, vinegar, chili paste, and sugar. Add this to the pan and stir until it boils.
- Add the vegetarian “ham,” peanuts, cucumber, and spinach. Stir quickly over high heat until everything is hot. Drain the pasta and add to the wok or skillet.
- Toss quickly and serve immediately.
Notes
- If you can’t find Szechuan hot bean paste, try Thai or Vietnamese chili paste (check the label for fish sauce), or even Louisiana hot sauce, but the amount needed may differ.
