Taking the time to make your own fragrant chile oil is worth it in this spicy Sichuan noodle dish. The recipe yields more oil than you need for this dish; save it to drizzle on eggs, rice dishes or anything else that needs a little kick.
| Level: | Intermediate |
| Total: | 35 min |
| Active: | 30 min |
| Yield: | 6 servings |
Ingredients
- 1/2 cup vegetable or peanut oil
- 1 tablespoon whole Sichuan peppercorns
- One 1/2-inch long piece Chinese cinnamon or regular cinnamon stick
- 1 star anise pod
- 2 tablespoons crushed red pepper flakes
- 3 tablespoons light soy sauce
- 2 tablespoons tahini
- 2 teaspoons superfine sugar
- 1/4 teaspoon Chinese five-spice powder
- 1/2 teaspoon whole Sichuan peppercorns, finely ground in a mortar and pestle or spice grinder
- 2 cloves garlic, very finely minced
- 1/4 cup Homemade Chile Oil
- 1 pound fresh Chinese wheat noodles, medium thickness (or dried Chinese egg noodles)
- 2 heads baby bok choy, leaves separated, optional
- 1 teaspoon homemade chili oil
- 3 tablespoons vegetable or peanut oil
- 1/2 pound ground pork
- 1 tablespoon Shaoxing wine
- 2 teaspoons hoisin sauce
- 1 teaspoon dark soy sauce
- 1/3 cup sui mi ya cai, optional (see Cook’s Note)
- 3 scallions, thinly sliced (white and light green parts only)
Instructions
- For the chile oil: Heat the oil, Sichuan peppercorns, cinnamon stick and star anise in a small pot over medium-low heat until it reaches 325 degrees F, then remove from the heat and let sit for 5 minutes. Remove the peppercorns, cinnamon stick, and star anise with a slotted spoon and discard, then stir in the crushed red pepper flakes. Set the oil aside to cool.
- For the sauce: Whisk together the soy sauce, sesame paste, sugar, five-spice powder, Sichuan peppercorns, garlic and 1/4 cup of the chile oil in a medium bowl. Whisk in 1/3 cup hot water and set aside.
- For the noodles: Bring a large pot of water to a boil. Cook the noodles according to the package directions, adding the bok choy, if using, for the last minute of cooking time. Drain in a colander and rinse well under cold running water to stop the cooking process. Toss the noodles with 1 teaspoon of the reserved chile oil and set aside.
- Heat 3 tablespoons vegetable or peanut oil in a seasoned wok over high heat until shimmering. Add the pork and cook, stirring and breaking it up with a spoon, until it is browned, about 5 minutes. Add the Shaoxing wine, hoisin sauce and dark soy sauce and cook until all the liquid is evaporated and the pork is crispy, about 3 minutes. Add the sui mi ya cai, if using, and cook until it starts to sizzle, about 2 minutes. (Otherwise, remove from the heat after the pork is crispy.) Remove from the heat and add the reserved noodles and sauce to the wok, tossing well to coat. Place in a serving bowl, top with scallions and serve immediately.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 757 |
| Total Fat | 49 g |
| Saturated Fat | 9 g |
| Carbohydrates | 61 g |
| Dietary Fiber | 4 g |
| Sugar | 4 g |
| Protein | 20 g |
| Cholesterol | 91 mg |
| Sodium | 381 mg |
Reviews
Loved it!!!
Sichuan peppercorns are a must for this. And yes more garlic … I quadrupled them and went heavy on the Sichuan peppercorns in both the chili oil and the sauce. The peppercorns kind of tingle on you lips…very unique sensation. This is a keeper
Recipe was pretty good. I would use a little less chinese spice and triple the amount of garlic. I couldn’t find szechuan peppercorns so I didn’t use them. After making it – you should ABSOLUTELY find them and use them. Its an important part of the dish. Also I would omit the sui ya mi cai (pickled mustard greens). Was a hassle to get and honestly if you like the taste you can use pickles instead. Just finely chop them. Cheers!