Spicy Sichuan Noodles
This recipe is best made with Chinese sesame paste but if you don't have that tahini or peanut butter work well too. And I reduce the amount of peanut oil called for in the original recipe by Florence Fabricant. This is similar to a dish served at Wares in the Zipper in Portland.
Author: Pat's Pantry
Recipe type: Dinner
Serves: 4 servings
- 1 tbsp. Sichuan peppercorns
- ½ lb. ground pork
- 3 tbsp. soy sauce, divided
- salt to taste
- ½ cup peanut oil
- 3 tbsp. chopped garlic
- 2 tbsp. peeled, chopped fresh ginger
- 5 tbsp. finely chopped scallions, reserve the dark green tops for garnish
- 2 tbsp. sesame paste, tahini or peanut butter
- 2 tbsp. chili oil
- 1 cup chicken stock
- 12 oz. dry Chinese egg noodles or spaghetti noodles
- Heat a heavy skillet over med. heat. Add the Sichuan peppercorns and stir fry for about 5 min. until they brown slightly and start to smoke. Remove from heat, allow to cool, then grind. Set aside.
- Combine the pork, 1 tbsp. soy sauce, 1 tsp. salt and mix well.
- Heat a skillet over med.high heat, add the oil and when the oil is hot, stir fry the pork, stirring to break up into pieces. When the pork is crispy, after about 5 min., remove it with a slotted spoon and drain it on paper towels.
- Bring a pot with 3-4 quarts of water to boil to cook pasta.
- Pour off all but 2 tbsp. of the peanut oil. Reheat the skillet with the remaining 2 tbsp oil and stir fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce, chili oil and chicken stock. Simmer 4 min. Return pork to pan and stir. Add salt to taste.
- When pasta is cooked, drain in a colander. Transfer to a serving bowl or individual bowls. Spoon the sauce with the fried pork over the top. Sprinkle with ground Sichuan peppercorns and garnish with scallion tops.