For a couple of years now I've made Rachael Ray's
Tingly Szechuan Pepper Beef Noodles. My husband and I really love this meal and even the kids like it (although it's quite spicy). The original recipe is not made in the slow cooker and it uses ground beef. I decided I wanted to make these spicy noodles with some beef stew meat (or cut up chuck roast). Chunks of beef become ultra tender in the slow cooker and I felt like the beef would do well to be marinating in the spices all day in the slow cooker. I was right!
To make this recipe you'll just throw some beef into the slow cooker along with garlic, red pepper, black pepper, Chinese 5 spice, Tamari, kosher salt, ginger and brown sugar. Once the beef is tender you'll cook up some thin spaghetti noodles and shred some cabbage and add it all together. I love using cabbage in this recipe because it gives the dish a bit of crunch. I used an entire head of cabbage and even though it seems like a lot initially, it seems to shrink down quite a bit. If you really like the heat you can add a bit of Sriracha on the top of your noodles.
Read the rest here »
