Chinese Szechuan Noodles

We accidentally got produce from two different CSAs this year, Bell Organic and Jacob's Cove Farm. With both these CSAs coming to us on the same day, my mother told me to look for a recipe that would incorporate a lot of the vegetables we received like broccoli, bokchoy and carrots.  We also decided to use noodles that we got at the farmers market the year before from Tankinz Noodle Company.  The noodles can be frozen or cooked immediately. If you want her noodles, go to the Downtown Farmers market and she is usually on the East side. She also sells some great stir fry sauce that likely would add a little "zing" to this recipe.  You can also buy bokchoy from Blue Spring Farm at the Farmers Market.  This is a great recipe and makes enough for left-overs for lunch!

Chinese Szechuan Noodles

Szechuan Noodles in my homemade bowl

1 pound fresh noodles (whole wheat was good)
1/2 pound chicken breast or 1 pound sliced beef (Christiansen Farms)
4 ounces shrimp, shelled and cleaned 
1 head bok choy, cut into bite-sized pieces
1 cup carrot, diced
1 cup broccoli or cauliflower, trimmed and cut into 1-inch pieces
2 onions, shredded
2 cloves garlic, minced
2 tablespoons light soy sauce
2 tablespoons hot bean or chili sauce
1/2 tablespoon salt
7-8 tablespoons cooking oil for stir-frying


Marinade:

• 2 teaspoons wine or cooking sherry
• 2 teaspoons light soy sauce
• 2 teaspoons cornstarch

Sauce:

• 1 cup stock (we used homemade vegetable stock)
• 2 teaspoon light soy sauce
• 2 tablespoons chili sauce
• 2 teaspoons sugar
• 2 teaspoons sesame oil
• 1 tablespoon cornstarch

1. Mix together marinade ingredients. Marinate chicken or beef for at least twenty minutes
2. While marinating chicken, mix together sauce ingredients. Set aside. 
3. Also while marinating chicken, parboil noodles in a pot of boiling water for three minutes. Loosen up noodles with chopsticks as they are boiling. Drain. Some of the thin noodles you buy at the market only need to be boiled for one minute until tender so give a taste test after one minute
4. Heat wok or large frying pan. When heated, add 2 tablespoons of oil. Add garlic and chicken and stir-fry. When the chicken is nearly done, push the chicken up to the side of the wok and add the shrimp, if using them, in the middle of the wok. Stir-fry. When the shrimp are done, mix the chicken and shrimp and remove from the wok to a platter.
5. Reheat the wok and add 2 tablespoon of oil.  Add onions, bok choy, carrot, and broccoli and stir-fry until tender and crisp.  Sprinkle 1/2 teaspoon of salt over the vegetables and mix it in.  Remove the vegetables to a platter. 
6. Clean out wok with a paper towel. Heat wok again and add three tablespoons oil.  Place noodles in the wok, using chopsticks to break them up.  Add 2 tablespoons chili or hot bean sauce and 2 tablespoons light soy sauce.  Stir-fry until the noodles are heated through.  Add cooked chicken or beef and or shrimp and all the vegetables. Re-stir sauce mixture and add. When it comes to a boil, test and adjust the seasoning if desired, then remove and serve.