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Szechuan Noodles and Shredded Vegetables Recipe

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This recipe for Szechuan Noodles and Shredded Vegetables is from The Van Vooren Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
16 oz dried soba noodles
1/4 cup low sodium tamari sauce
1/4 cup sesame oil
1 Tbsp rice vinegar
1 Tbsp white sugar
1/2 tsp chili oil
1 red pepper, thinly sliced
1 cup chopped (horizontally) green onions
2 carrots, julienned
salt and pepper to taste

Directions:
Directions:
In a large stockpot, cool pasta in boiling salted water until very al dente. Rinse with cool water and drain well.
In a small bowl, mix together 3 Tbsp tamari sauce, 3 Tbsp sesame oil, vinegar, sugar and chili oil.
Using tongs, toss noodles with sauce to coat well. Marinate in a covered bowl for 2 hours, or up to 24 hours, tossing occasionally.
Bring marinated noodles to room temperature. Mix the remaining 1 Tbsp each of tamari and oil and pour over the noodles. Three hours before serving stir in sweet red peppers, 2/3 of the green onions and 1/2 of the grated carrots.
To serve, mound the noodles on a serving platter and sprinkle with the remaining onions and carrots.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
45 minutes

 

 

 

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