Sizzling Szechuan Noodles

Sizzling Szechuan Noodles
Makes:
4
Prep Time:
10
minutes
Total Time:
20
minutes
Sizzling Szechuan Noodles are ready in less than 30 minutes and feature a tasty combination of vegetables and a delicious Asian sweet chili, black bean and sesame seed oil sauce.

In this recipe:


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Ingredients:

  • 1 lb. Chinese thin egg noodles
  • 2/3 cup chicken broth
  • 1/2 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1/4 cup hot bean sauce or 2 to 3 tablespoons black bean sauce with garlic
  • 3 tablespoons MAGGI Seasoning Sauce, divided
  • 2 teaspoons sesame oil
  • 1 teaspoon Szechuan peppercorns, dried, roasted and ground or 1/2 to 3/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup fresh bean sprouts
  • 1/2 cup thinly sliced carrots
  • 1/2 cup matchstick-size strips radishes

Directions:

PREPARE noodles according to package directions; set aside.

COMBINE broth, sweet chili sauce, hot bean sauce, 2 tablespoons seasoning sauce, sesame oil and peppercorns in large bowl; set aside.

HEAT vegetable oil in wok or large, deep skillet over medium-high heat. Add noodles, bean sprouts, carrots and chili sauce mixture. Bring to a boil, stirring constantly.

STIR remaining 1 tablespoon seasoning sauce into noodles. Place on serving plate and sprinkle with radishes.

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Nutrition Facts

Serving Size: 1/4 of recipe

Servings Per Recipe:

  • Calories: 560
  • Calories from Fat: 110
  • Total Fat: 13g (19% of DV)
  • Saturated Fat: 1.5g (6% of DV)
  • Cholesterol: 0mg (0% of DV)
  • Sodium: 1750mg (73% of DV)
  • Carbohydrates: 106g (35% of DV)
  • Dietary Fiber: 16g (65% of DV)
  • Sugars: 18g
  • Protein: 14g
  • Vitamin A: 35% of DV
  • Vitamin C: 10% of DV
  • Calcium: 6% of DV
  • Iron: 25% of DV

*Percent Daily Values are based on a 2,000 calorie diet.

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Sizzling Szechuan Noodles

Ingredients

  • 1 lb. Chinese thin egg noodles
  • 2/3 cup chicken broth
  • 1/2 cup MAGGI TASTE OF ASIA Sweet Chili Sauce
  • 1/4 cup hot bean sauce or 2 to 3 tablespoons black bean sauce with garlic
  • 3 tablespoons MAGGI Seasoning Sauce, divided
  • 2 teaspoons sesame oil
  • 1 teaspoon Szechuan peppercorns, dried, roasted and ground or 1/2 to 3/4 teaspoon ground black pepper
  • 2 tablespoons vegetable oil
  • 1 cup fresh bean sprouts
  • 1/2 cup thinly sliced carrots
  • 1/2 cup matchstick-size strips radishes

 

Directions

PREPARE noodles according to package directions; set aside.

COMBINE broth, sweet chili sauce, hot bean sauce, 2 tablespoons seasoning sauce, sesame oil and peppercorns in large bowl; set aside.

HEAT vegetable oil in wok or large, deep skillet over medium-high heat. Add noodles, bean sprouts, carrots and chili sauce mixture. Bring to a boil, stirring constantly.

STIR remaining 1 tablespoon seasoning sauce into noodles. Place on serving plate and sprinkle with radishes.

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