MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Schezwan Noodles With Shrimp
Categories: Chinese, Pasta, Seafood
Yield: 2 Servings

MMMMM-----------------------SCHEZWAN SAUCE----------------------------
15 Dry red chiles; up to 18
3 tb Pure sesame oil; divided
1 sm Whole serrano;
- finely chopped (optional)
8 cl Garlic; finely chopped
1 Fresh ginger piece (1/2");
- finely chopped
1 1/2 ts Tomato paste
1 ts Sichuan peppers; crushed
1/2 tb White vinegar
1 ts Light soy sauce
1/2 ts Salt
1/2 ts Black pepper
2 tb Red onion; finely chopped
1 1/2 ts Sugar; or to taste

MMMMM--------------------------NOODLES-------------------------------
6 oz Noodles
1 tb Oil; divided
2 tb Canola oil
1 tb Sesame oil
1 cl Garlic; chopped
5 Scallions;
- up to 6, green & white
- parts chopped separately
1 1/2 c Vegetables (cabbage, bell
- peppers, beans);
- up to 2 c,
- chopped or shredded
1 ts Dark soy sauce
2 tb Schezwan sauce;
- up to 4 tb, or to taste
10 md Shrimp; up to 12, precooked
1 ts White vinegar or
- fresh lime juice;
- to taste
Salt

MMMMM--------------------GARNISHES, (OPTIONAL-------------------------
Cilantro; chopped
Scallions; chopped
Chiles; chopped
Sesame seeds

Schezwan Sauce:

The color and heat of the schezwan paste (and the noodles) depends on
the variety of dried chiles. If you use kashmiri chiles, the color
would be perfectly deep red.

Soak the red chiles in 1/3 cup warm water for 20 to 25 minutes.
Transfer the soaked chiles to a blender (reserving the water) along
with 1 tb sesame oil, garlic, ginger, serrano (if using), tomato
paste, sichuan peppers, vinegar, soy sauce, salt, and black pepper.
Blend to a smooth paste. You could use the reserved water from
soaking the chiles if needed but do not use too much.

Warm up the remaining 2 tb sesame oil in a small sauce pan. Add the
onions to it, saute until they soften. Add the blended chile paste
and cook for 8 to 10 minutes on medium low heat until you see that
the paste changes color to deep red, glistens and oil separating on
the sides of the pan. Add the sugar, mix and cook for another minute
or so. Put off the heat. Let cool down, transfer to small jar and
refrigerate for up to 2 weeks.

Yield: 1/3 Cup

Schezwan Noodles

Cook noodles as per package instructions. Add 2 ts oil and salt to the
water when you are boiling the noodles. After you have drained the
noodles, rub them with remaining oil and let sit. This is so that the
noodles do not stick while you make the sauce.

In a wok, heat up the 3 tb oil. Add the garlic and let cook until you
smell a nice aroma. Take care that it does not burn. Add the white
scallion parts next and saute for 1 to 2 minutes until they soften.
Next add the vegetables along with a pinch of salt. On medium heat
cook until the vegetables soften a bit but are still crunchy.

Next, add the dark soy sauce along with schezwan sauce. It is hot so
add the quantity depending on your taste. Saute for a minute or so.
Add the noodles and salt next and toss everything together.

Add the cooked shrimp, scallion green parts, and vinegar or lime juice
next. Combine everything and let cook for a couple of minutes more.

Serve.

Recipe by sanjuro

Recipe FROM:
<gopher://sdf.org/0/users/sanjuro/indian-food/schezwan-noodles.txt>

MMMMM
--- SBBSecho 3.23-Win32
* Origin: The Fool's Quarter, fqbbs.synchro.net (1:105/500)