Szechuan Spaghetti Noodles with Spicy Meat Sauce
Elevate your pasta night with a bold fusion of flavors in these Szechuan Spaghetti Noodles with Spicy Meat Sauce! This recipe marries the comforting familiarity of al dente spaghetti with the unmistakable kick of Szechuan cuisine, featuring an irresistible blend of toasted Szechuan peppercorns, fragrant garlic and ginger, and a savory, spicy meat sauce made with ground pork (or beef), doubanjiang, and chili oil. The silky, umami-rich sauce is thickened to perfection before being tossed with noodles, creating a dish that’s equal parts fiery and satisfying. With just 15 minutes of prep and a total cook time of 25 minutes, this is a quick yet flavor-packed meal that’s perfect for weeknight dinners or a special treat. Garnish with fresh green onions and sesame seeds for a vibrant, restaurant-quality finish. Spice up your dinner table today with this easy-to-follow recipe that’s sure to become a family favorite!
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Recipe Information
Ingredients
- 12 oz spaghetti
- 1 lb ground pork (or ground beef)
- 2 tsp Szechuan peppercorns
- 4 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 stalks green onions, chopped
- 2 tbsp soy sauce
- 2 tbsp hoisin sauce
- 1 tbsp doubanjiang (fermented chili bean paste)
- 2 tbsp chili oil
- 1 tsp sugar
- 1 cup chicken broth
- 1 tbsp cornstarch
- 2 tbsp water
- 1 tbsp sesame seeds (optional, for garnish)
Instructions
Cook the spaghetti according to the package instructions until al dente. Drain and set aside, reserving 1/2 cup of the pasta cooking water.
While the spaghetti cooks, toast the Szechuan peppercorns in a dry pan over medium heat for 1-2 minutes until fragrant. Crush them with a mortar and pestle or grind coarsely with a spice grinder. Set aside.
In a large skillet or wok, heat 2 tablespoons of chili oil over medium-high heat. Add the minced garlic and ginger, stirring for about 30 seconds until fragrant.
Add the ground pork (or beef) to the skillet. Cook, breaking it apart with a spoon, until browned and cooked through, about 5-7 minutes.
Stir in the soy sauce, hoisin sauce, doubanjiang, sugar, and crushed Szechuan peppercorns. Mix well to coat the meat in the sauce.
Pour in 1 cup of chicken broth. Bring the mixture to a simmer and let it cook for 5 minutes.
In a small bowl, mix the cornstarch with 2 tablespoons of water to form a slurry. Add this slurry to the skillet, stirring constantly, to thicken the sauce. Simmer for another 2-3 minutes until the sauce reaches the desired consistency.
Add the cooked spaghetti to the skillet, tossing to coat the noodles in the spicy meat sauce. If the sauce seems too thick, add a splash of the reserved pasta cooking water to loosen it.
Serve the Szechuan Spaghetti Noodles hot, garnished with chopped green onions and sesame seeds if desired.
Nutrition Facts
Calories |
596 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 32.7 g | 42% | |
| Saturated Fat | 10.1 g | 50% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 91 mg | 30% | |
| Sodium | 842 mg | 37% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 4.7 g | ||
| Protein | 37.1 g | 74% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 72 mg | 6% | |
| Iron | 3.5 mg | 19% | |
| Potassium | 609 mg | 13% | |
*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.
