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.
Estimated Times:
Prep Time:
10 minutes
Cooking Time:
10 minutes
Cooling Time: 0 minutes
Servings: 4
In this recipe:
