Spicy Sichuan Noodles with Ground Pork

Ingredients

• 200g (7 oz) ground pork 200g (7 oz) ground pork
• 200g (7 oz) dried wheat noodles 200g (7 oz) dried wheat noodles
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 3 cloves garlic, minced 3 cloves garlic, minced
• 1 tablespoon ginger, grated 1 tablespoon ginger, grated
• 2 tablespoons Sichuan peppercorns, crushed 2 tablespoons Sichuan peppercorns, crushed
• 2 tablespoons chili bean paste 2 tablespoons chili bean paste
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 teaspoon sugar 1 teaspoon sugar
• 1 cup chicken broth 1 cup chicken broth
• 2 green onions, thinly sliced 2 green onions, thinly sliced
• Fresh cilantro, for garnish Fresh cilantro, for garnish

Nutrition

• Calories: 380 kcal / 1590 KJ
• Fat: 18g (Saturated Fat: 5g)
• Carbohydrates: 32g (Sugars: 3g)
• Protein: 23g
• Fiber: 3g
• Salt: 2g

Preparation

1. 1.
   Cook the dried wheat noodles according to package instructions. Drain and set aside.
2. 2.
   Heat the vegetable oil in a wok or large skillet over medium heat.
3. 3.
   Add the minced garlic, grated ginger, and crushed Sichuan peppercorns. Stir-fry for 1-2 minutes until fragrant.
4. 4.
   Add the ground pork to the wok and cook until browned and cooked through.
5. 5.
   Stir in the chili bean paste, soy sauce, rice vinegar, and sugar. Mix well to combine.
6. 6.
   Pour in the chicken broth and bring to a simmer. Cook for 5 minutes to allow the flavors to meld together.
7. 7.
   Add the cooked noodles to the wok and toss until they are well coated with the sauce.
8. 8.
   Garnish with sliced green onions and fresh cilantro.
9. 9.
   Serve hot and enjoy the fiery flavors of Spicy Sichuan Noodles with Ground Pork!

Treat your ingredients with care...

• Sichuan peppercorns — Toast the peppercorns in a dry skillet over medium heat for a few minutes before crushing them. This will enhance their aroma and flavor.
• Chili bean paste — Look for a good quality Sichuan chili bean paste, also known as doubanjiang, to ensure an authentic and flavorful result.
• Ground pork — For the best texture, use ground pork with a slightly higher fat content, such as 80/20.

Tips & Tricks

• Adjust the amount of chili bean paste according to your spice tolerance. Increase or decrease the quantity to suit your preference.
• For an extra kick of heat, sprinkle some additional crushed Sichuan peppercorns on top before serving.
• If you prefer a saucier dish, increase the amount of chicken broth or add a splash of water while cooking.
• Customize the dish by adding your favorite vegetables such as bell peppers, mushrooms, or bok choy.
• Leftovers can be refrigerated and enjoyed the next day. The flavors tend to meld together even more, creating an even tastier dish.

Serving advice

Serve the Spicy Sichuan Noodles with Ground Pork hot, garnished with sliced green onions and fresh cilantro. Pair it with a side of steamed vegetables or a simple cucumber salad to balance the heat.

Presentation advice

To enhance the presentation, arrange the noodles neatly on a serving platter and sprinkle some additional crushed Sichuan peppercorns on top. Garnish with a sprig of fresh cilantro for a pop of color.