Spicy Chicken Szechuan Noodles

Submitted by: aortiz59

Difficulty Rating: Easy

INGREDIENTS:

• 1/2 c. chicken stock
• 1 tbs. soy sauce
• 2 tbs. Chinese black bean sauce
• 2 tsp. sugar
• 2 tsp. finely minced fresh ginger
• 1 tbs. minced garlic
• 2 tbs. red chili paste
• 1/2 lb. boneless, skinless chicken breast, thinly sliced
• 1 red bell pepper, sliced into 1/2" strips
• 1 small onion, thinly sliced
• 1/2 c. snow peas
• 1/4 c. shredded carrot
• 2 tbs. sesame seeds
• 1/4 lb. thin spaghetti or Chinese egg noodles (I used whole wheat spaghetti)
• 1/4 c. green onion, diced
• 1/4 tsp. sesame oil
• Salt and pepper, to taste
• Olive oil, for cooking

DIRECTIONS:

• In a wok or large saute pan, heat olive oil over medium-high heat. Add chicken and cook for 2-3 minutes, or until no longer pink. Add onion and bell pepper and continue to cook for 5-7 minutes on medium heat. Season with salt and pepper.
• While chicken and vegetables are cooking, combine chicken stock, soy sauce, black bean sauce, and sugar in a small bowl. Set aside. In a saucepan, bring water to a boil. Salt, and drop pasta. Allow to cook for 8 minutes, or until desired doneness.
• Add carrot, peas, and garlic. Cook for about 2-3 minutes before adding chili paste and ginger. Stir mixture to combine. Pour sauce mixture that has been set aside over chicken and vegetables. Sprinkle with sesame seeds.  Reduce heat to low and simmer.
• Drain pasta and return to hot pot. Season with 1/4 tsp. sesame oil. Portion the pasta onto plates or in a shallow bowl. Spoon chicken and vegetable mixture over noodles, making sure to include excess sauce. Garnish with scallions.