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Szechuan Noodles

chef.expert's picture
Ingredients
  Egg noodles 12 Ounce
  Pork 8 Ounce, minced (250 Grams)
  Dark soy sauce 2 Tablespoon
  Dry sherry 1 Tablespoon
  Groundnut oil 4 Tablespoon
  Garlic 3 Clove (15 gm), crushed
  Root ginger 1 Inch, peeled and finely chopped
  Spring onions 3 , chopped
  Red chilies 2 , deseeded, finely chopped
  Soy bean paste 1 Tablespoon
  Peanut butter 1 Tablespoon
  Chicken stock 6 Fluid Ounce (175 Milliliter)
  Salt To Taste
  Pepper To Taste
  Red chili 1 , chopped (To Garnish)
Directions

GETTING READY
1. In a bowl, mix minced pork with soy sauce, sherry and salt to taste.

MAKING
2. In a large pan, bring salt water to boil.
3. Add thin egg noodles.
4. Cook following the packet instructions, until tender.
5. Drain well.
6. In a deep wok or frying pan, heat oil.
7. Stir-fry pork in oil until lightly browned.
8. Spoon the pork and keep on kitchen paper for drying.
9. To the same wok, add garlic, ginger, spring onions and chillies; stir-fry for 1 minute.
10. Add the hot soy bean paste and peanut butter.
11. Stir over moderate heat for a few seconds.
12. Add the stock, bring to a boil and simmer for 5 minutes, until thickened.
13. Stir in the pork.
14. Cook over a low heat for 1 minute.

SERVING
15. Divide the cooked noodles between 4 individual bowls or one large one.
16. Pour sauce over the noodles
17. Sprinkle plenty of pepper.
18. Garnished with chilli.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Course: 
Main Dish
Method: 
Boiled
Dish: 
Noodle
Ingredient: 
Pork
Interest: 
Everyday
Cook Time: 
15 Minutes
Servings: 
2

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