Spicy Sichuan Noodles
- Total Time
- 25 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1tablespoon Sichuan peppercorns
- ½pound ground pork
- 3tablespoons dark soy sauce
- Salt to taste
- 1cup peanut oil
- 3tablespoons chopped garlic
- 2tablespoons finely chopped peeled fresh ginger
- 5tablespoons finely chopped scallions
- 2tablespoons sesame paste or smooth peanut butter
- 2tablespoons chili oil
- 1cup chicken stock
- 12ounces fresh or dry Chinese egg noodles (or spaghetti noodles)
Nutritional analysis per serving (4 servings)
1109 calories; 82 grams fat; 16 grams saturated fat; 0 grams trans fat; 38 grams monounsaturated fat; 23 grams polyunsaturated fat; 69 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 27 grams protein; 799 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
- Step 2
Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
- Step 3
Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
- Step 4
Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
- Step 5
Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.
Private Notes
Comments
Another technique to avoid gritty Sichuan peppercorns if you can't grind them fine, is to fry the peppercorns in oil, drain the peppercorns and keep the oil, and use the peppercorn-infused oil to fry the meat.
The recipe doesn't say 3 tablespoons of salt. It says 3 tablespoons of soy sauce and "salt to taste." Gotta read carefully.
We used a lb. of ground pork and sautéed it with 1T of peanut oil. And we added no salt to this dish. It turned out great.
Follow the recipe and you'll be happy. Deviate and you'll still be happy. But you'll never know what could have been.
I suggest to make more sauce so the noodle is more flavorful especially when using pasta which I found less absorbing than Chinese egg noodles.
Recipe, was easy, tasty and came out great. Notes: The pepper was overwhelming - maybe our peppers - would dial that back. Also used hot chili oil (don't know if there is a regular chili oil) and that really gave it a big kick too. A bit too overwhelming in spice heat. I put a handful of the green onions in while the broth was simmering and then used some to top as I like the crunch. Also think it might be nice to have a lime wedge to serve on the side and help balance the heat.