Spicy Sichuan Noodles

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

Estimated Nutrition

	Per Serving	Total
Calories	1240.2 kcals	2480.4 kcals
Carbohydrates	84.2 grams	168.4 grams
Fat	77.6 grams	155.2 grams
Protein	51.3 grams	102.5 grams

Cook Time

15 mins

Produces

2 people

Allergies

Vegetarian

Vegan

Dairy Free

Gluten Free

Ingredients

CondimentsSauces

1
tbsp

Soy Sauce

2
tbsp

Sesame Paste

2
tbsp

Soy Sauce

GrainsCereals

350
g

Chinese Thin Egg Noodles

fresh or dry

Liquids

225
ml

Chicken Stock

Meat

225
g

Pork

minced

NutsSeeds

1
tsp

Salt

3
tbsp

Garlic

finely chopped

1
tsp

Salt

1
tbsp

Sichuan Peppercorns

roasted and ground

OilsFats

225
ml

Groundnut Oil

2
tbsp

Chilli Oil

Vegetables

2
tbsp

Root Ginger

finely chopped

5
tbsp

Spring Onions

finely chopped

1
piece

Red Hot Chilli

seeds removed, finely chopped, for garnish

Steps

Mix the minced pork with 1 tbsp soy sauce and 1 tsp salt.
Heat 225ml oil in a wok and deep-fry the pork for 6 minutes until crispy.
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.
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.