SICHUAN PORK NOODLES RECIPES

SPICY SICHUAN NOODLES WITH GROUND PORK RECIPE - FOOD.COM

Spicy Sichuan Noodles With Ground Pork Recipe - Food.com image

For this recipe, we prefer fresh Chinese noodles with a width between linguine and fettuccine. If you are using Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken broth. Don't hesitate over this dish because of the list of ingredients. Just follow the all-important basic drill which streamlines all Chinese recipes. They always have several clusters of ingredients. You mix each of them together and end up with maybe three or four little bowls that will come together in literally minutes. First, read through the recipe. Then gather all the ingredients in one place. Mix together the different elements. Finally, when you are ready, cook. From The Best of America's Test Kitchen 2009: The Year's Best Recipes, Equipment Reviews, and Tastings (America's Test Kitchen, Brookline, MA, 2008). Copyright 2008 by the Editors at America's Test Kitchen.

Total Time 1 hours

Prep Time 45 minutes

Cook Time 15 minutes

Yield 4 serving(s)

Number Of Ingredients 17

Ingredients

8 ounces ground pork
3 tablespoons soy sauce
2 tablespoons chinese rice wine or 2 tablespoons dry sherry
pepper
2 tablespoons oyster sauce
1/4 cup asian sesame paste or 1/4 cup smooth peanut butter
1 tablespoon rice vinegar
1 -1 1/4 cup low sodium chicken broth (see head note above)
1 tablespoon vegetable oil
6 garlic cloves, minced
1 tablespoon fresh ginger (minced or grated)
3/4 teaspoon red pepper flakes
1 tablespoon toasted sesame oil
1 lb fresh Chinese noodles or 12 ounces dried linguine
3 scallions, sliced thin on the bias
2 cups bean sprouts (optional)
1 tablespoon szechuan peppercorns, toasted and ground (optional)

Steps:

Bring 6 quarts water to a boil in a large stockpot for the noodles.
Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.
Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.
While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.

Nutrition Facts : Calories 852.3, FatContent 54.3, SaturatedFatContent 10.5, CholesterolContent 40.9, SodiumContent 1551.2, CarbohydrateContent 70.9, FiberContent 5.1, SugarContent 1, ProteinContent 22.4

SICHUAN SPICY PORK AND NOODLES RECIPE | GOOD FOOD

Sichuan spicy pork and noodles Recipe | Good Food image

A lovely combination of chilli and pepper spice with the earthy flavour of sesame paste. The garlic chive flowers add texture and a pleasant sharp flavour.

Provided by Brigitte Hafner

Categories Main-course

Total Time 30 minutes

Yield SERVES 4

Number Of Ingredients 13

Ingredients

2 cloves garlic, peeled
2 knobs ginger, peeled
2 tbsp Sichuan peppercorns
1/2 to 1 tbsp of chilli oil or paste
3 tbsp sesame paste (I use the Punchun brand)
3-4 tbsp soy sauce
50ml peanut or corn oil
1 bunch garlic chive flowers (or garlic chives), cut in 10cm lengths
600g pork mince
3 tbsp castor sugar
100-150ml water
4 spring onions, finely sliced
500g fresh rice noodles or Shanghai noodles, or serve with steamed jasmine rice

Steps:

Crush the ginger and garlic in a mortar and pestle. Roast the Sichuan peppercorns in a hot dry wok, stirring all the time for 1-2 minutes, or until they start to crackle, become fragrant and darken. Remove from wok and grind in a coffee grinder or mortar and pestle.

Mix in a bowl the chilli oil, sesame paste and soy. Have a pot of hot water to heat the noodles and everything else ready to go.

Heat a wok until very hot. Add oil then the ginger-garlic paste, stirring all the time and cook for just a moment before adding the garlic chives. Cook until a little wilted then add the pork mince. Keep the heat high and keep stirring. Once the pork mince is cooked add the pepper, sesame/soy sauce mixture and sugar. Mix well and add some water to thin the sauce. Taste and correct the seasoning - you may want more chilli or soy, but if the flavour is too strong, add more water. Now stir in the spring onions, the hot rice noodles and serve.

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ZHA JIANG MIAN—MINCED PORK NOODLES | CHINA SICHUAN FOOD

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A lovely combination of chilli and pepper spice with the earthy flavour of sesame paste. The garlic chive flowers add texture and a pleasant sharp flavour.
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Crush the ginger and garlic in a mortar and pestle. Roast the Sichuan peppercorns in a hot dry wok, stirring all the time for 1-2 minutes, or until they start to crackle, become fragrant and darken. Remove from wok and grind in a coffee grinder or mortar and pestle.

Mix in a bowl the chilli oil, sesame paste and soy. Have a pot of hot water to heat the noodles and everything else ready to go.

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