Chungking Noodles with Pork
Dive into the bold, fiery flavors of Sichuan cuisine with Chungking Noodles with Pork, a dish that will ignite your taste buds and transport you straight to the bustling streets of China. This hearty noodle recipe features tender wheat noodles tossed in a savory, umami-packed sauce infused with the heat of doubanjiang (fermented chili bean paste) and the signature tingle of Sichuan peppercorns. Ground pork, fragrant garlic and ginger, and a splash of soy sauce and Chinese black vinegar create a rich, complex base, while toppings like sliced green onions, toasted sesame seeds, and optional bean sprouts or crushed peanuts add texture and balance. Ready in just 35 minutes, this quick and delicious meal is perfect for weeknight dinners or when you're craving restaurant-quality Chinese street food from the comfort of home.
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Recipe Information
Ingredients
- 400 grams fresh or dried wheat noodles
- 250 grams ground pork
- 2 tablespoons vegetable oil
- 3 pieces garlic cloves, minced
- 1 tablespoon ginger, minced
- 1.5 tablespoons doubanjiang (fermented chili bean paste)
- 2 tablespoons light soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon Chinese black vinegar
- 100 milliliters chicken stock
- 1 teaspoon granulated sugar
- 0.5 teaspoon ground Sichuan peppercorns
- 2 stalks green onions, finely sliced
- 1 tablespoon toasted sesame seeds
- 100 grams bean sprouts (optional)
- 2 tablespoons crushed peanuts (optional)
Instructions
Bring a large pot of water to a boil. Cook the noodles according to the package instructions. Drain and set aside, tossing them lightly with a few drops of vegetable oil to prevent sticking.
Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the ground pork and cook, breaking it up with a wooden spoon, until browned and fully cooked, about 4-5 minutes.
Add the minced garlic and ginger to the skillet and stir-fry for 30 seconds or until fragrant.
Stir in the doubanjiang (fermented chili bean paste) and cook for 1-2 minutes to release its flavors.
Add the light soy sauce, dark soy sauce, Chinese black vinegar, chicken stock, sugar, and ground Sichuan peppercorns. Stir to combine and bring the sauce to a simmer. Let it cook for 3-4 minutes until slightly thickened.
Toss the cooked noodles into the skillet and carefully mix them with the sauce and pork until evenly coated and heated through.
Divide the noodles among serving bowls. Top each bowl with sliced green onions, toasted sesame seeds, and optional toppings like bean sprouts or crushed peanuts, if desired.
Serve immediately and enjoy the bold flavors of this Chungking-style noodle dish!
Nutrition Facts
Calories |
1825 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.5 g | 122% | |
| Saturated Fat | 25.6 g | 128% | |
| Polyunsaturated Fat | 16.8 g | ||
| Cholesterol | 231 mg | 77% | |
| Sodium | 4352 mg | 189% | |
| Total Carbohydrate | 132.4 g | 48% | |
| Dietary Fiber | 10.5 g | 38% | |
| Total Sugars | 13.4 g | ||
| Protein | 101.7 g | 203% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 264 mg | 20% | |
| Iron | 12.1 mg | 67% | |
| Potassium | 769 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
