Time: 35 min.
Complexity: easily
Servings: 6

These spicy Sichuan noodles are worth the time to make their own fragrant chili oil. The recipe makes more oil than you'll need for these noodles, but you can use it in other dishes. Drizzle the chili oil over eggs, rice, or anything else that needs a little kick.

Ingredients:

Homemade chili oil

• 0.5 cups vegetable or peanut oil
• 1 tbsp Sichuan peppercorns
• 1 cinnamon stick, 1 cm long.
• 1 star anise
• 2 tablespoons crushed red pepper flakes

Sauce

• 3 tablespoons light soy sauce
• 2 tbsp tahini
• 2 tsp. ultrafine sugar
• 1/4 tsp Chinese Five Spice Powder
• 0.5 tsp Sichuan peppercorns, crushed in a mortar and pestle or spice grinder
• 2 cloves garlic, crushed
• 1/4 cup homemade chili oil

Noodles

• 450 g fresh Chinese wheat noodles of medium thickness (or dried Chinese egg noodles)
• 2 bunches young bok choy, leaves separated, optional
• 1 teaspoon homemade chili oil
• 3 tablespoons vegetable or peanut oil
• 220 g of minced pork
• 1 tbsp. l. shaoxing wine
• 2 tsp. hoisin sauce
• 1 teaspoon dark soy sauce
• 1/3 cup sui mi ya tsai, optional
• 3 green onions, thinly sliced ​​(white and light green parts only)

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

minced pork, bok choy cabbage, rice wine, hoisin sauce, soy sauce, Sichuan pepper, chili oil, cinnamon, star anise, green onions

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Preparation:

Step 1
• Chili oil:
  
  In a small saucepan, heat the oil, Sichuan peppercorns, cinnamon stick, and star anise over medium-low heat until the oil reaches 160°C (320°F), then remove from the heat and let sit for 5 minutes. Remove the spices with a slotted spoon and discard, then stir in the crushed red pepper flakes. Set the oil aside to cool.
Step 2
• Sauce:
  
  In a medium bowl, combine the soy sauce, sesame paste, sugar, five-spice powder, Sichuan peppercorns, garlic, and 1/4 cup chili oil. Stir in 1/3 cup hot water and set aside.
Step 3
• Noodles:
  
  Bring a large pot of water to a boil. Cook the noodles according to package directions, adding the bok choy, if using, one minute before the end of cooking. Drain in a colander and rinse well under cold running water to stop the cooking. Drizzle the noodles with 1 teaspoon of chili oil and set aside.
Step 4
• Heat 3 tablespoons of vegetable oil in a seasoned wok over high heat until shimmering. Add the ground pork and cook, stirring and breaking it up with a spoon, until browned, about 5 minutes. Add the shaoxing, hoisin, and dark soy sauce and cook until all the liquid has evaporated and the pork is browned, about 3 minutes.
Step 5
• Add the sui mi ya tsai, if using, and cook until sizzling, about 2 minutes. If not using, remove the wok from the heat after the pork is browned. Remove from the heat and add the noodles and sauce to the wok, stirring well to coat. Transfer to a serving bowl, garnish with green onions, and serve immediately.
  
  Note
  
  Sui mi ya tsai (or simply ya tsai) is ground fermented mustard greens.

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