Creamy Szechuan Noodles

1 pound thin mein (Chinese noodles) or substitute,
cooked al dente (you can use linguine in a pinch)

sauce:
3/4 cup soy sauce
1/4 cup peanut oil
2 cups mayonnaise
1 T. dijon mustard
1/4 cup sesame oil
szechuan chili oil, to taste (I add more after chilled)

add in:
6 scallions, thinly sliced
1 red pepper, coarsely chopped
1 can bamboo shoots, rinsed and drained
1 can baby corn
1/2 cup chopped fresh cilantro
1/2 lb fresh snow peas, blanched and chilled
(don’t add these til end or they lose their crunch!) garnished with cilantro and toasted sesame seeds

I tend to save out some of the veggies to decorate the top with,
and I like a lot of chili oil, so I sometimes just pass the bottle at the table!

Don’t be too rigid about the means of combining the sauce and the noodles.
I do find that I make them a day ahead for better flavor and that I save back a little of the sauce to add just before serving so as to moisten them (they seem to get dry after they sit overnight).
I also typically leave out thechicken.

Theresa Tetirick

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