Szechuan Noodles with Pork
Spice up your dinner routine with these irresistible Szechuan Noodles with Pork—a bold and flavorful dish that combines tender ground pork, chewy noodles, and a savory, spicy sauce infused with authentic Szechuan flavors. This quick and easy recipe features aromatic ingredients like garlic, ginger, and toasted Szechuan peppercorns, along with the umami punch of doubanjiang and a touch of chili oil for heat. Perfectly balanced with hints of soy sauce, rice vinegar, and a dash of sugar, the sauce clings to every strand of noodle, creating a harmonious fusion of spice and savoriness. Garnished with sesame seeds, fresh cilantro, and green onions, this dish is as visually stunning as it is delicious. Ready in just 35 minutes, these Szechuan noodles are perfect for weeknight dinners or an indulgent weekend treat.
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Recipe Information
Ingredients
- 300 grams Ground pork
- 300 grams Dried noodles (egg noodles or lo mein)
- 2 tablespoons Vegetable oil
- 3 cloves Garlic, minced
- 1 tablespoon Fresh ginger, minced
- 4 stalks Green onions, sliced
- 3 tablespoons Soy sauce
- 2 tablespoons Chili oil
- 1.5 tablespoons Doubanjiang (fermented chili bean paste)
- 1 tablespoon Rice vinegar
- 1 teaspoon Sugar
- 0.25 cup Chicken or vegetable broth
- 0.5 teaspoons Szechuan peppercorns, toasted and ground
- 1 tablespoon Sesame seeds (for garnish)
- 2 tablespoons Cilantro, chopped (for garnish)
Instructions
Bring a large pot of water to a boil and cook the noodles according to the package instructions. Drain, rinse with cold water, and set aside.
Heat 1 tablespoon of vegetable oil in a large skillet or wok over medium-high heat. Add the ground pork and cook until browned and fully cooked, about 5-7 minutes. Break up the pork into small crumbles using a wooden spoon.
Push the pork to one side of the skillet. Add the remaining 1 tablespoon of vegetable oil to the other side of the skillet, then add the minced garlic, ginger, and half of the green onions. Sauté for 30 seconds until fragrant.
Stir in the doubanjiang (fermented chili bean paste) and cook for another minute, allowing the flavors to meld.
Add the soy sauce, chili oil, rice vinegar, sugar, chicken or vegetable broth, and Szechuan peppercorns to the skillet. Stir well to combine with the pork mixture and simmer for 2-3 minutes.
Add the cooked noodles to the skillet and toss well to combine, ensuring the noodles are evenly coated with the sauce.
Remove from heat and transfer the noodles to serving plates. Garnish with the remaining green onions, sesame seeds, and chopped cilantro.
Serve immediately and enjoy the bold, spicy, and savory flavors of these Szechuan noodles with pork.
Nutrition Facts
Calories |
2685 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 135.8 g | 174% | |
| Saturated Fat | 34.7 g | 174% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 420 mg | 140% | |
| Sodium | 3942 mg | 171% | |
| Total Carbohydrate | 237.2 g | 86% | |
| Dietary Fiber | 13.3 g | 48% | |
| Total Sugars | 13.8 g | ||
| Protein | 128.8 g | 258% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 325 mg | 25% | |
| Iron | 14.2 mg | 79% | |
| Potassium | 877 mg | 19% | |
*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.
