Spicy Szechuan Noodles with Beef/Tofu

Calories: 736

Protein: 52g

Carbs: 64g

Fat: 32g

Key Nutrients: Sodium, Calcium, Iron, Vitamin C, Vitamin A

Ingredients

- [ ] 150g extra lean diced beef or Tofu

- [ ] 80g noodles (soba, ramen, or your choice)

- [ ] 2 tablespoons sesame oil

- [ ] 2 tablespoons soy sauce

- [ ] 1 tablespoon rice vinegar

- [ ] 2 tablespoons Szechuan chili sauce

- [ ] 1 teaspoon freshly grated ginger

- [ ] 2 cloves garlic, minced

- [ ] 1 red bell pepper, sliced

- [ ] 1 courgette, sliced

- [ ] 1 carrot, julienned

- [ ] 1 cup broccoli florets

- [ ] 1/4 cup roasted peanuts, crushed

- [ ] 1/4 cup spring onions, chopped

- [ ] Fresh coriander for garnish (optional)

Instructions

1. Cook the Noodles:Cook the noodles according to the package instructions. Drain and set aside.

2. Make the Sauce: In a small bowl, whisk together the soy sauce, rice vinegar, and Szechuan chili sauce. Set aside.

3. Cook the Protein: If using beef, stir-fry it in a large skillet or wok over medium-high heat until browned, about 3-4 minutes. If using tofu, pan-fry until golden brown on all sides. Remove and set aside.

4. Stir-Fry the Vegetables: In the same skillet or wok, heat sesame oil and vegetable oil over medium-high heat. Add the ginger and garlic and cook for about 1 minute until fragrant. Add the bell pepper, zucchini, carrot, and broccoli. Stir-fry for 4-5 minutes until the vegetables are tender but still crisp.

5. Combine and Toss: Return the cooked beef/tofu to the skillet, add the cooked noodles, and pour in the prepared Szechuan sauce. Toss everything together until well coated and heated through.

6. Serve: Divide the noodles into bowls and top with crushed peanuts, green onions, and fresh cilantro. Serve immediately.

Notes

For an extra kick, add a teaspoon of Szechuan peppercorns or red chili flakes. This dish can be made vegan by using soba noodles and adjusting the sauce.