Szechuan Noodles
Cook
15 mins
Prep Time
15 mins
Total Time
30 mins
Serves
4
Ingredients
- 12 oz fresh Chinese wheat noodles (or ramen noodles)
- 3 tablespoons vegetable oil
- 1 lb ground pork or chicken
- 4 cloves garlic, minced
- 2 tablespoons fresh ginger, minced
- 3 green onions, chopped (whites and greens separated)
- 1 red bell pepper, julienned
- 1 cup Napa cabbage, shredded
- 1/2 cup roasted peanuts, roughly chopped
- 2 tablespoons sesame seeds
- Fresh cilantro for garnish
For the Szechuan Sauce (or use 1/2 cup store-bought Szechuan sauce):
- 3 tablespoons chili oil with sediment
- 2 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons Chinese black vinegar
- 1 tablespoon sesame oil
- 1 teaspoon ground Szechuan peppercorns
- 1 tablespoon doubanjiang (fermented bean paste)
- 1 teaspoon sugar
- 2 teaspoons cornstarch mixed with 2 tablespoons water
Kitchen Tools Needed:
- Large wok or deep skillet
- Large pot for noodles
- Colander
- Two mixing bowls
- Wooden spoon or wok spatula
- Knife and cutting board
- Measuring cups and spoons
Steps
- Prepare the Noodles: Cook noodles according to package directions until just tender. Drain and rinse briefly with cold water. Toss with a little oil to prevent sticking and set aside.
- Make the Sauce: In a bowl, whisk together chili oil, soy sauces, black vinegar, sesame oil, ground Szechuan peppercorns, doubanjiang, and sugar until well combined. Set cornstarch slurry aside separately. (If using store-bought sauce, skip this step and have your sauce ready to add in step 6.)
- Cook the Protein: Heat oil in a wok or large skillet over high heat. Add ground meat and cook, breaking it up with a spoon, for 4-5 minutes until browned and cooked through. Push meat to one side of the wok.
- Build the Aromatics: Add garlic, ginger, and white parts of green onions to the empty side of the wok. Stir-fry for 30 seconds until fragrant, then mix with the meat.
- Add Vegetables: Add bell pepper and cabbage to the wok. Stir-fry for 2-3 minutes until vegetables are crisp-tender and cabbage begins to wilt.
- Combine Everything: Add the cooked noodles and prepared sauce (or store-bought sauce) to the wok. Toss everything together for 2-3 minutes. If using homemade sauce, add cornstarch slurry and toss for another minute until sauce thickens slightly and coats the noodles. If using store-bought sauce, simply toss until well combined and heated through.
- Finish & Serve: Remove from heat and garnish with chopped peanuts, sesame seeds, green parts of scallions, and fresh cilantro. Serve immediately while hot.
Macros:
Total Calories: 515
Carbs: 52g
Proteins: 25g
Fats: 22g