Skinny Sichuan Noodles
This Skinny Sichuan Noodle dish is incredibly satisfying and checks all the boxes—flavorful, filling, and secretly good for you.
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Cooking tools:
- Wok
- Cast iron skillet
- Microplane
- Tongs
- Pot
- Colander
- Chef's knife
- Cutting board
- Wooden spoon
- Mixing bowl
- Measuring spoon
- Measuring cup
- Stove
- Serving bowl
Ingredients
- 14 oz thin rice noodles, cooked according to package, rinsed under cold water
- 2 tbsp canola oil (divided)
- 1 head bok choy (about 1 pound), chopped (greens and whites separated)
- 3 scallions, sliced (greens and whites separated)
- 2 tbsp fresh ginger (minced)
- ¼ cup chili-bean sauce (doubanjiang) or chile-garlic sauce
- 1 lb ground plant-based meat
- 1 cup unsalted chicken broth or vegetable broth
- 3 tbsp coconut aminos, low-sodium tamari, or soy sauce
- 1 tsp sugar
- 1 tbsp cornstarch
- 1 tbsp water
- 8 oz tomato sauce
- 8 oz light coconut milk
- Crushed red pepper
- bean sprouts
- lime wedges
- chopped fresh cilantro
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