Szechuan Shrimp / Tofu / Chicken
(Serves 4)
Ingredients:
400g Fresh noodles (Shanghai, Hakka, etc or 200g dry Rice noodles)
2tbsp Toasted sesame oil
4 Green onions cut on the diagonal(1 for garnish)
1 Carrot julienne
1 Celery stalk sliced
8 Fresh shiitakes (or 6 rehydrated) sliced (remove stem)
1c Fresh cilantro (1/4 for garnish) chopped
1 Tbsp Toasted sesame seeds
1c Smoke & Tears M.C RIX Szechuan sauce
1c Noodle water
1Tbsp Dark soy sauce
1 Lime juiced
1Tbsp Rice vinegar
1Tbsp Diamond kosher salt (or 2 tbsp tamari)
400g Shrimp (shells removed)
Garnishes
Black sesame
Chili strings/flakes or sliced finger chillies
Toasted cashews crumbled
Cilantro & green onion
Instructions
Bring a pot of water to a simmer and heat up a heavy bottom medium sized wok. Sauté vegetables and your protein with the sesame oil until carrots begin to soften in the wok. In the meantime boil your chosen noodles as directed by their instructions) Strain out the noodles but reserve a cup of liquid. Add the noodles to the wok and fry for about a minute. Add the rest of the ingredients and heat through.
Leave a comment