Spicy Sichuan Noodles

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.

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Ginger, garlic, scallions

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). 

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Frying ground pork with chili oil and soy sauce

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.


Voilà!

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Spicy Sichuan Noodles

Recipe

Spicy Sichuan Noodles

Adapted from: NY Times Cooking Spicy Sichuan Noodles

Servings: 2

Ingredients

  • 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

Method

  1. Mix ground pork with soy sauce and salt
  2. 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
  3. Meanwhile, boil water in a pot and cook spaghetti according to box instructions
  4. Remove pork and drain on paper towel
  5. Add scallions, garlic, and ginger into saucepan and cook for a few minutes until fragrant
  6. Add chicken broth and bring to a boil
  7. Add peanut butter and break the clump up so it mixes into the broth
  8. Let simmer until sauce thickens, about 5 minutes and remove from heat
  9. Assemble with noodles, topped with peanut sauce, and then topped ground pork. Garnish with a few scallions
  10. 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

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