Spicy Sichuan Pork Noodles offer a bold and exhilarating culinary experience, combining tender pork with a fiery, aromatic sauce typical of Sichuan cuisine. The dish features a satisfying bed of noodles that soak up the rich flavors of garlic, ginger, and chili oil, delivering a perfect balance of heat and umami. Tossed with colorful vegetables, this stir-fried meal is as visually appealing as it is delicious. Ideal for those who crave a bit of spice, Spicy Sichuan Pork Noodles are not just a meal but an adventure, transporting your taste buds straight to the heart of Sichuan Province with every flavorful bite.
Spicy Sichuan Pork Noodles
Ingredients
SAUCE
- 1-1/2 tbsp oyster sauce
- 1-1/2 tbsp kecap manis (Indonesian sweet soy sauce)
- 4 tsp sambal oelek
NOODLES
- 9 ounces lo mein noodles
- 2 tbsp vegetable oil, divided
- 2 cups green beans, ends trimmed and cut in half
- 1/2 yellow onion, finely diced
- 1 garlic clove, finely minced
- 2 tsp finely minced ginger
- 7 ounces ground pork
Instructions
SAUCE
- In a small bowl, mix together the oyster sauce, kecap manis and sambal oelek until combined.
NOODLES
- Cook the noodles according to the package directions. Drain, then rinse briefly under tap water. Leave in the colander until ready to use.
- Heat 1 tablespoon of the oil in a large cast iron skillet over high heat until it is almost smoking. Add the green beans, spreading them out in a single layer. Leave to cook for 2 minutes, stirring only every 30 seconds, until lightly charred and just cooked through. Transfer the beans to a bowl and set aside.
- Cool the skillet for 15 seconds, then place it back over high heat. Heat the remaining 1 tablespoon of oil, then cook the onion, garlic and ginger (if using) for 30 seconds. Add the ground pork and cook, breaking it up with a wooden spoon until it mostly changes from pink to white, about 1 minute. Add 1 tablespoon of the sauce and continue cooking the pork for another 1 minute until it is nicely browned.
- Add the noodles, green beans and remaining sauce. Toss for 2 minutes with two wooden spoons, ensuring that the noodles get some nice caramelization. Divide between two bowls to serve.
Notes
This recipe will work with any medium thickness or thin noodles, dried or fresh. You can also use two instant noodle or ramen packages, discarding the seasoning packages.
Green beans can be substituted with asparagus or broccolini, cut vertically into green bean–sized sticks.
Pork works best here, but you can also use ground beef, chicken or turkey.
A cast iron or other heavy-bottom skillet is best here so you can get a nice char on the beans and caramelize the noodles. Do not use a nonstick skillet. High-heat cooking like this will ruin the nonstick coating.
Leftovers will keep in the fridge for up to 3 days.
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