Spicy Sichuan Noodles

Deep-fried crispy minced pork tops delicious Chinese-spiced egg noodles in a rich garlic, ginger, and sesame sauce.

Pork Main Course Noodles Spicy Sichuan

Estimated Nutrition

Calories

1240.2

kcal / serving

2480.4 kcal total

Carbs

84.2g

per serving

168.4 g total

Fat

77.6g

per serving

155.2 g total

Protein

51.3g

per serving

102.5 g total

Cook Time

minutes

Serves

people

Dietary

Vegetarian Vegan Dairy Free Gluten Free

Ingredients

CondimentsSauces

tbsp

Soy Sauce

tbsp

Sesame Paste

tbsp

Soy Sauce

GrainsCereals

350

Chinese Thin Egg Noodles

fresh or dry

Liquids

225

Chicken Stock

Meat

225

Pork

minced

NutsSeeds

tsp

Salt

tbsp

Garlic

finely chopped

tsp

Salt

tbsp

Sichuan Peppercorns

roasted and ground

OilsFats

225

Groundnut Oil

tbsp

Chilli Oil

Vegetables

tbsp

Root Ginger

finely chopped

tbsp

Spring Onion

finely chopped

piece

Red Hot Chilli

seeds removed, finely chopped, for garnish

Method

Drain the pork on kitchen paper and reserve 2 tbsp of the cooking oil.

Stir-fry the garlic, ginger, and spring onions in the reserved oil for 30 seconds.

Mix the minced pork with 1 tbsp soy sauce and 1 tsp salt.

Add the sesame paste, soy sauce, chilli oil, salt, and chicken stock and simmer for 4 minutes.

Boil the noodles for 2-5 minutes, drain, and place in bowls.

Top with sauce, crispy pork, Sichuan peppercorns, and fresh chilli.

Heat 225ml oil in a wok and deep-fry the pork for 6 minutes until crispy.