Zutaten für Spicy Sichuan Noodles With Ground Pork
- 1 lb ground pork
- 3 tbsp soy sauce
- Chinese Rice Wine
- Black pepper to taste
- 2 tbsp oyster sauce
- 1/2 cup Asian sesame paste (or 1 cup if using a pourable consistency)
- Rice Vinegar
- Low Sodium Chicken Broth
- 2 tbsp vegetable oil
- Garlic Cloves
- Fresh Ginger
- Red Pepper Flakes
- Toasted Sesame Oil
- Fresh Chinese Noodles
- 2 tbsp chopped scallions
- 1/2 cup bean sprouts
- Szechuan Peppercorns
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Zubereitung von Spicy Sichuan Noodles With Ground Pork
- Bring 6 quarts of water to a boil in a large stockpot for the noodles.
- In a medium bowl, combine 1 lb ground pork, 1 tbsp soy sauce, 1 tbsp rice wine, and a pinch of black pepper. Set aside.
- In a separate bowl, whisk together 2 tbsp soy sauce, 2 tbsp oyster sauce, 1/2 cup Asian sesame paste (or 1 cup if using a pourable consistency), 2 tbsp rice vinegar, and a pinch of black pepper. Whisk in 2 cups chicken broth.
- Heat 2 tbsp vegetable oil in a 12-inch skillet over high heat until shimmering.
- Add the pork mixture to the skillet and cook, breaking up the meat with a wooden spoon, until browned (about 5 minutes).
- Add 2 cloves minced garlic, 1 tbsp minced ginger, and 1 tsp red pepper flakes. Cook until fragrant (about 30 seconds).
- Pour in the sauce mixture, bring to a boil, then reduce heat and simmer until slightly thickened (about 3 minutes).
- Remove from heat and stir in 1 tsp sesame oil.
- While the sauce simmers, add 1 lb fresh Chinese noodles to the boiling water. Cook, stirring constantly, until tender (about 4 minutes for fresh, 10 minutes for dried).
- Drain the noodles.
- Divide noodles among bowls, top with the sauce.
- Garnish with 2 tbsp chopped scallions, 1/2 cup bean sprouts, and a pinch of ground Sichuan peppercorns (optional). Serve immediately.
Nutrition Information (Approximate per serving)
Sodium
64 g
Sugar
3g
Fat
52g
Carbs
23g
