There aren’t a lot of good Chinese food restaurants near me, so I’ve taken to trying out some of my favorite dishes at home to fulfill my Chinese food cravings. Unfortunately, I have many such cravings, so I have many more recipes to try!
Spicy Sichuan Noodles
I prepped the ginger, garlic, and scallions first. I roughly chopped the garlic (mostly because I was too lazy to mince it), sliced the scallions, and grated the ginger using my zester. Side note: I read somewhere (I can’t remember where, but likely Tasting Table or Lifehacker) that the best way to peel ginger is using a spoon instead of a peeler. I’ve tried it several times this way now and I absolutely agree! It’s easier and a regular peeler just doesnt’ get into the grooves and leaves behind way too much skin.
After that, I mixed the ground pork with soy sauce and salt. I used some chili oil I had just made (adapted from NY Times Cooking Chinese Chili-Scallion Oil – basically cut the recipe in half, but used 2 scallions and reduced the amount of vegetable oil to 1 cup).
The soy sauce lets the pork brown nicely. I kept chopping the pork up so that it was in small chunks by the time everything was cooked through and starting to crisp up. I removed the pork from the pan and placed it on a paper towel-lined plate to soak up some of the oil.
After returning the pan to the stovetop, I added the ginger, garlic, and scallions that I had prepped earlier and cooked the for about a minute until they were fragrant. I then poured in the chicken broth – to be honest, the reason I added so much was because I bought a 4-pack of 8 oz. containers and didn’t feel like having leftovers. It turned out okay anyway because I just boiled it, added the peanut butter, and remaining soy sauce and continued to simmer everything until the sauce thickened up.
I used spaghetti noodles because I had those on hand and cooked them as I would normally. The dish was assembled with noodles first, then topped with the sauce, then topped with ground pork, and then I added pepper and a couple of scallion pieces on top for garnish.
Spicy Sichuan Noodles
Adapted from: NY Times Cooking Spicy Sichuan Noodles
- 8 oz. (1/2 lb) ground pork
- 1.5 tsbp. soy sauce, divided
- 1 tsp. salt
- 1 tbsp. chili oil
- 2-3 scallions, chopped, with a small handful of green parts reserved for garnish
- 3 garlic cloves, minced
- 1 tsp. ginger, grated
- 1 tbsp. smooth peanut butter
- 8 oz. chicken broth
- 4 oz. spaghetti noodles
- Mix ground pork with soy sauce and salt
- Heat chili oil in saucepan and add ground pork mixture, breaking it up further into small pieces. Cook for a few minutes until starting to turn brown and crispy
- Meanwhile, boil water in a pot and cook spaghetti according to box instructions
- Remove pork and drain on paper towel
- Add scallions, garlic, and ginger into saucepan and cook for a few minutes until fragrant
- Add chicken broth and bring to a boil
- Add peanut butter and break the clump up so it mixes into the broth
- Let simmer until sauce thickens, about 5 minutes and remove from heat
- Assemble with noodles, topped with peanut sauce, and then topped ground pork. Garnish with a few scallions
- Nom nom nom!
Estimated Nutritional Information (per serving): 539 calories; 21.6g fat; 72.5mg cholesterol; 804.2mg sodim; 153.2mg potassium; 46.8g carbs; 35.2g protein