Sichuan Chili Pork Noodles has a luscious combination of flavors. It is spicy and savoury with Sichuan numbing sensation. You can also smell that wonderful fragrant coming from the famous Sichuan Peppercorns. This stir-fried noodles are filled with tender pork, crunchy greens, and chewy noodles. I love how comforting and satisfying it is.
Sichuan Chili Pork Noodles is one of the classic Sichuan dishes that you have to try. The recipe is also simple and easy to make. Chicken will also work well in this recipe. If you prefer seafood, you can also try out my Spicy Shrimp Chow Mein Noodles and Sichuan Kung Pao Shrimp Noodles recipes.
WHAT YOU NEED TO MAKE THE STIR-FRY SAUCE
Light Soy Sauceย โ This is one of the must-have Asian sauces that you need to have in your kitchen. Lee Kum Kee is my favorite brand for this. You can use other brands too.
Oyster Sauceย โ You should definitely add this to your kitchen. Oyster Sauce adds a great hint of sweetness and a rich savoriness to the dish. I like to use Thai brand, such as Maekrua for this sauce.
Chinese Cooking Wineย โ I normally use Shaoxing Wine. You should be able to find this in most Asian grocery stores.
Sesame Oilย โ It has a special flavor and aroma. This is normally used as a finishing oil, which can elevate the flavor and add a delightful richness.
Dark Soy Sauce – This is normally used to add a deep color to the dish. It is recommended to use for a small amount. I also like Lee Kum Kee brand for this.
MARINADE
Light Soy Sauceย โ As mentioned above, Light Soy Sauce is a must-have Asian sauce. This is also widely used in marination.
Chinese Cooking Wineย โ As mentioned above, you can use Shaoxing Wine. Chinese Cooking Wine is commonly used in marinating meat in Asian cooking.
Sugarย โ It balances the overall taste here.ย
OTHER INGREDIENTS
Pork – You can use Pork belly, Pork tenderloin, or Pork chop. Either kind of pork can work.
Rice Noodles – This is one of my favorite kind of noodles. There are many options. You can use the Vietnamese rice noodles, Thai Rice Noodles, or Chinese Rice Noodles.
Vegetable Oilย โ I normally use Rapeseed Oil. Do not use Olive Oil here.
Sesame Oilย โ As mentioned above, Sesame Oil has a special flavor and aroma. This is normally used as a finishing oil, which can elevate the flavor and add a delightful richness.
Garlic & Ginger – This is a great combo with refreshing flavors.
Dried Red Chilisย โ Sichuan Whole dried Chili Peppers. This is commonly used in many Chinese recipes and itโs a must-have for Sichuan cuisines.
Sichuan Peppercornsย โ This is very unique to Sichuan cuisines. It produces a tingling, numbing effect when eaten. You can buy this from your local Asian grocery stores.
Bok Choy – Shanghai Bok Choy is one of my favorite vegetables. You can also use lettuce or other green leaf vegetables of your choice.
Green Onionsย โ or called Spring Onions. I like to use this for garnishing at the end. It adds beautiful green color and it is rich in healthy nutrients.
Lao Gan Ma Chili Crispโ This is one of the most popular Chinese chili sauces, which is known globally. You can buy this chili sauce in your local Asian markets or grocery stores.
HOW TO MAKE THIS SICHUAN CHILI PORK NOODLES
1. Marinate the Pork – In a large bowl, mix together Pork, Light Soy Sauce, Chinese Cooking Wine, and Sugar. Set aside to marinate.
2. Prepare the stir-fry sauce – In another bowl, add in Light Soy Sauce, Oyster Sauce, Chinese Cooking Wine, Sesame Oil, and Dark Soy Sauce. Mix well and set aside.
3. Cook the Rice Noodles – Soak the Rice Noodles in warm water until a bit softened. Boil a pot of water. Cook the Rice Noodles for about 3 minutes. Drain and rinse under cold water. Transfer to a large bowl. Add in Sesame Oil and toss the noodles well with your hands. Set aside.
4. Cook the Pork – In a wok, on high heat, add in the Vegetable Oil. Then add in the marinated Pork. Stir fry for a few minutes until the Pork is almost cooked. Then add in Garlic, Ginger, Sichuan Peppercorns, and Dried Chilies. Continue to toss for a minute.
5. Assemble the dish – Add in the Bok Choy and stir fry for half a minute. Then add the Rice Noodles to the wok and drizzle the stir fry sauce. Toss the noodles to coat well with the sauce. Add in Green Onions. Gently mix well.
6. Ready to serve – Transfer to a serving plate or bowl. Garnish with more Green Onions and drizzle with some Laoganma Chili Crisp. Ready to enjoy!
Haini’s Tips
1. I use Rice Noodles in this recipe. You can also use Egg Noodles or Spaghetti Noodles. It is important not to overcook the noodles. 2. I like to grind the Sichuan Peppercorns for the perfectly infused flavor. 3. For the greens, I use Bok Choy and Green Onions in this recipe. You are welcome to add more veggies to the dish.
I hope you will enjoy making this Sichuan Chili Pork Noodles recipe. It is a perfect weeknight meal and a great choice for weekend lunch. Make this to satisfy your taste buds!
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Sichuan Chili Pork Noodles
Sichuan Chili Pork Noodles has a luscious combination of flavors, delivering you the wonderful Sichuan numbing sensation!
In a large bowl, mix together Pork, Light Soy Sauce, Chinese Cooking Wine, and Sugar. Set aside to marinate.
Prepare the stir-fry sauce. In another bowl, add in Light Soy Sauce, Oyster Sauce, Chinese Cooking Wine, Sesame Oil, and Dark Soy Sauce. Mix well and set aside.
Meanwhile, soak the Rice Noodles in warm water until a bit softened.
Boil a pot of water. Cook the Rice Noodles for about 3 minutes. Drain and rinse under cold water. Transfer to a large bowl. Add in Sesame Oil and toss the noodles well with your hands. Set aside.
In a wok, on high heat, add in the Vegetable Oil. Then add in the marinated Pork. Stir fry for a few minutes until the Pork is almost cooked. Then add in Garlic, Ginger, Sichuan Peppercorns, and Dried Chilies. Continue to toss for a minute.
Add in the Bok Choy and stir fry for half a minute. Then add the Rice Noodles to the wok and drizzle the stir fry sauce. Toss the noodles to coat well with the sauce. Add in Green Onions. Gently mix well.
Transfer to a serving plate or bowl. Garnish with more Green Onions and drizzle with some Laoganma Chili Crisp. Ready to enjoy!
Welcome to COOK COOK GO! I am Haini. I am the cook, writer, editor, and photographer of this blog. I love to share all the food ideas with you. Please join me together in this cooking adventure!
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