Get ready to embark on a culinary adventure that will transport your senses straight to the heart of Sichuan province! These mouthwatering meat sauce noodles are not just a meal - they're an explosion of bold, tingling flavors that will make your palate dance with excitement. With the perfect balance of numbing Sichuan peppercorns, rich ground pork, and a kick of chili oil, this recipe is about to become your new obsession in the kitchen.
Prep Time: 15 mins
Cook Time: 20 mins
Total Time: 35 mins
Cuisine: Chinese
Serves: 4 servings
Ingredients
- 8 oz noodles (your choice)
- 1 lb ground pork
- 2 tbsp Sichuan peppercorns
- 3 cloves garlic, minced
- 1 tbsp ginger, minced
- 3 tbsp soy sauce
- 2 tbsp chili oil
- 2 green onions, chopped
Instructions
- Begin by preparing all your ingredients. Measure out 8 oz of your choice of noodles, 1 lb of ground pork, and have 2 tablespoons of Sichuan peppercorns ready. Mince 3 cloves of garlic and 1 tablespoon of ginger. Chop 2 green onions and set them aside for garnish.
- Bring a large pot of water to a boil. Once boiling, add the noodles and cook according to the package instructions until they are al dente. This usually takes about 8-10 minutes. Stir occasionally to prevent sticking.
- While the noodles are cooking, heat a large skillet or wok over medium heat. Add the Sichuan peppercorns to the dry pan and toast them for about 1-2 minutes until fragrant. Be careful not to burn them.
- Once toasted, remove the Sichuan peppercorns from the pan and grind them into a fine powder using a mortar and pestle or a spice grinder. Set aside.
- In the same skillet, add 2 tablespoons of chili oil over medium heat. Once hot, add the minced garlic and ginger. Sauté for about 30 seconds until fragrant, making sure not to let them burn.
- Add the ground pork to the skillet, breaking it apart with a spatula. Cook for about 5-7 minutes until the pork is browned and cooked through.
- Once the pork is cooked, add the ground Sichuan peppercorns, 3 tablespoons of soy sauce, and continue to stir-fry for another 2-3 minutes to combine all the flavors.
- When the noodles are cooked, drain them and rinse briefly under cold water to stop the cooking process. This will also help prevent them from sticking together.
- Add the drained noodles directly into the skillet with the meat sauce. Toss everything together until the noodles are well coated with the sauce. If the mixture seems too dry, you can add a splash of water or additional soy sauce to reach your desired consistency.
- Once everything is well combined, remove the skillet from heat. Serve the Sichuan meat sauce noodles in bowls, garnished with chopped green onions on top.
- Enjoy your delicious Sichuan Meat Sauce Noodles, and feel free to adjust the spice level by adding more chili oil or fresh chilies if desired!
Tips
- Toasting Sichuan peppercorns is crucial - it releases their signature numbing and aromatic qualities. Be careful not to burn them, as this can make them bitter.
- Use fresh, high-quality chili oil for the most authentic flavor. If you can't find Sichuan-style chili oil, you can make your own or use a good quality store-bought version.
- Don't overcook the noodles! Al dente is key to preventing a mushy texture in your final dish.
- For an extra flavor boost, consider adding a small amount of Shaoxing wine when cooking the ground pork.
- If you want to adjust the spice level, start with less chili oil and add more to taste. The beauty of this dish is its customizability.
- Fresh green onions are not just a garnish - they add a bright, fresh element that cuts through the rich meat sauce.
- A mortar and pestle works best for grinding Sichuan peppercorns, but a spice grinder is a great alternative if you don't have one.
Nutrition Facts
Calories: 450kcal
Carbohydrates: 35g
Protein: 25g
Fat: 25g
Saturated Fat: 8g
Cholesterol: 85mg
