Spicy Sichuan Noodles with Ground Pork
Discover the bold and fiery allure of Spicy Sichuan Noodles with Ground Pork, a mouthwatering dish that combines chewy wheat noodles with a savory, umami-packed sauce. Infused with the intense heat of Doubanjiang (fermented chili bean paste), the numbing tingle of Sichuan peppercorns, and a medley of aromatic ginger and garlic, this recipe delivers authentic Sichuan flavors with every bite. Ground pork is stir-fried to perfection, soaking up the rich blend of soy sauces, chili oil, and sesame oil for a silky sauce that clings to the noodles. Finished with vibrant green onions and a sprinkle of toasted Sichuan peppercorns, this quick and easy 35-minute recipe is perfect for spice lovers seeking an irresistible dinner option.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 400 grams dried wheat noodles
- 300 grams ground pork
- 2 teaspoons Sichuan peppercorns
- 4 units garlic cloves
- 1 tablespoon fresh ginger
- 2 stalks green onions
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 1 tablespoon rice vinegar
- 2 tablespoons Doubanjiang (fermented chili bean paste)
- 3 tablespoons chili oil
- 1 teaspoon sesame oil
- 1 teaspoon sugar
- 100 milliliters water
- 1 teaspoon cornstarch
- 2 tablespoons neutral cooking oil
Instructions
Cook the dried wheat noodles according to the package instructions. Drain, rinse under cold water, and set aside.
Heat 2 tablespoons of neutral cooking oil in a large skillet or wok over medium heat.
Toast the Sichuan peppercorns in the oil for about 30 seconds until fragrant. Remove the peppercorns and crush them into a coarse powder using a mortar and pestle. Set aside.
In the same skillet, add the ground pork and cook until browned and cooked through, breaking it up into small pieces with a wooden spoon.
Add the Doubanjiang (fermented chili bean paste) to the cooked pork and stir-fry for 1-2 minutes until the paste is well incorporated.
Finely mince the garlic and ginger. Add them to the skillet and stir-fry for 1 minute until aromatic.
In a small bowl, whisk together the soy sauce, dark soy sauce, rice vinegar, chili oil, sesame oil, sugar, cornstarch, and water to create a sauce.
Pour the sauce into the skillet with the pork mixture, stirring until it thickens slightly, about 2-3 minutes.
Add the cooked noodles to the skillet and toss to coat them evenly in the sauce.
Finely slice the green onions and use them as a garnish along with the crushed Sichuan peppercorns before serving.
Serve immediately while hot and enjoy the bold and spicy flavors of this Sichuan noodle dish.
Nutrition Facts
Calories |
765 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 37.8 g | 48% | |
| Saturated Fat | 8.7 g | 43% | |
| Polyunsaturated Fat | 1.6 g | ||
| Cholesterol | 53 mg | 18% | |
| Sodium | 1140 mg | 50% | |
| Total Carbohydrate | 81.8 g | 30% | |
| Dietary Fiber | 4.5 g | 16% | |
| Total Sugars | 3.7 g | ||
| Protein | 28.1 g | 56% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 51 mg | 4% | |
| Iron | 3.4 mg | 19% | |
| Potassium | 459 mg | 10% | |
*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.
