Best Spicy Sichuan Noodles Recipes

SPICY SICHUAN NOODLES

Steps:

• Heat a wok or heavy skillet over medium heat. Add the peppercorns and stir-fry for about 5 minutes until they brown slightly and start to smoke. Remove them from the heat and allow them to cool, then grind them. Set aside.
• Combine the pork, 1 tablespoon of the soy sauce and 1 teaspoon of the salt and mix well. Heat a wok or skillet, add the oil and when the oil is hot, deep-fry the pork, stirring it with a spatula to break up the pieces. When the pork is crispy, about four minutes, remove it with a slotted spoon and drain it on paper towels.
• Pour off all but two tablespoons of the oil. Put a pot containing 3 to 4 quarts of water on the stove and bring to a boil.
• Reheat the wok with the remaining oil and stir-fry the garlic, ginger and scallions for 30 seconds, then add the sesame paste, the remaining soy sauce and salt, the chili oil and chicken stock. Simmer for four minutes. Return the pork to the pan and stir.
• Cook the noodles in the boiling water two minutes if they are fresh, five minutes if they are dried (if using spaghetti, cook according to package directions). Drain in a colander. Transfer them to a serving bowl or individual bowls. Ladle on the sauce and top with the fried pork mixture. Sprinkle with the ground Sichuan peppercorns and serve.

SPICY SICHUAN NOODLES WITH GROUND PORK

Steps:

• Bring 6 quarts water to a boil in a large stockpot for the noodles.
• Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.
• Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.
• While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.

DAN DAN MIAN - SICHUAN SPICY NOODLES

Steps:

• Combine pork and soy sauce in a small bowl and mix well.
• Heat a wok or large skillet until hot. Stir-fry, stirring with a spatula to break it into small pieces. When the pork is lightly browned, about 3 minutes, remove and set aside.
• Bring a large pot of water to boil. (This will be for the noodles.) While the water is heating, go to the next step.
• Reheat the wok (add oil if needed) and stir-fry the garlic, ginger, and onions until aromatic, about 1 minute.
• Add peanut butter, soy sauce, chilli oil, sesame oil, Sichuan pepper, salt, and chicken stock and simmer for 5 to 7 minutes.
• Meanwhile, when the pot of water has come to boil, toss in noodles and cook according to package directions. Drain well.
• To serve, divide noodles into individual bowls or put them all into a large bowl for sharing. Ladle the sauce on top, top with pork and chopped peanuts, and serve while hot.

SPICY SICHUAN NOODLES WITH PORK

Steps:

• 1. Combine pork, 1 tablespoon soy sauce, wine, and pinch white pepper in small bowl; stir well with and set aside. Whisk peanut butter, oyster sauce, vinegar, pinch white pepper, and remaining 2 tablespoons soy sauce in medium bowl. Whisk in broth and set aside. 2. Bring 4 quarts water to boil in large pot. Meanwhile, heat 12-inch skillet over high heat, add vegetable oil, and swirl to coat. Add pork mixture and cook, breaking into small pieces with wooden spoon, until well browned, about 5 minutes. Add garlic, ginger, and pepper flakes and cook, stirring constantly, until fragrant, about 1 minute. Add peanut butter mixture and bring to boil, whisking to combine, then reduce heat to medium-low and simmer, stirring occasionally, until flavors have blended, about 3 minutes. Stir in sesame oil. 3. While sauce simmers, add noodles to boiling water and cook until tender, 4 to 5 minutes for fresh or about 10 minutes for dried. Drain noodles and divide evenly among bowls. Ladle sauce over noodles and sprinkle with bean sprouts, if using; scallions; and Sichuan peppercorns, if using. Serve immediately.

DAN DAN MIAN (SPICY SICHUAN NOODLES)

Steps:

• Combine pork 1 tablespoon dark soy sauce and salt in small bowl and mix well. Heat wok or skillet until hot. Add oil and deep fry pork stirring with spatula to break it into small pieces. When crispy and dry about 4 minutes remove with slotted spoon and drain on paper towels. Pour off oil leaving 2 tablespoons i wok. Reheat wok and add garlic ginger and green onions and stir fry 30 seconds, Then add sesame paste 2 tablespoons dark soy sauce chili oil salt and chicken stock andd simmer 4 minutes. Cook fresh noodles in large pan of boiling water 2 minutes. Drain noodles well in colander then divide among bowls. Ladle on sauce garnish with fried pork and sischuan peppercorns and serve at once

DAN DAN MIAN (SICHUAN NOODLES W/SPICY PORK SAUCE)

Steps:

• Heat peanut oil in a 14 inch wok or large skillet over high heat.
• Add preserved vegetables and cook, stirring constantly, until fragrant (30 seconds). Add pork and cook, stirring and breaking up meat into small pieces, until browned (2-3 minutes).
• Remove from heat and stir in chile oil, soy sauces, vinegar, rice wine, ground peppercorns, and scallions. Set sauce aside.
• While stir-frying, bring a large pot of salted water to a boil. Cook noodles until tender (7-9 minutes). Drain noodles and divide between 4 large serving bowls. Divide sauce over noodles.

SPICY SICHUAN NOODLES WITH GROUND PORK

Steps:

• Bring 6 quarts water to a boil in a large stockpot for the noodles. Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside. Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside. While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Sichuan peppercorns, if using, and serve.

DANDAN NOODLES HONG KONG STYLE (NOODLES IN SPICY SICHUAN PEANUT SAUCE)

Steps:

• 1. Place 4 tbsp. of DanDan noodle sauce (A) in bowl. Then add DanDan noodle sauce (B). 2. Cook noodles in pot of boiling water until done. Drain and rinse. Mix with a little sesame oil to prevent noodles sticking together. 3. Mix beef with marinade and allow to stand for ten minutes. Then sauté in a little hot oil in a wok or frying pan. 4. Divide noodles into bowls with sauce A & B and toss well. Add a portion of beef to each bowl, sprinkle peanuts and green onion on top and serve.