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Szechuan Noodles with Pork

Pork is a popular meat in Chinese cuisine and this recipe will show you how to recreate an authentic Chinese meal time without having to go to a restaurant. This Asian-inspired recipe serves 4, is easy to customize, only takes about 1 hour and tastes fantastic. For more pork creations, go to

What you’ll need

8-ounces ground pork

2 tablespoons Chinese rice wine or dry sherry

3 tablespoons soy sauce

1 tablespoon vegetable oil

¼ cup sesame paste or smooth peanut butter

2 tablespoons oyster sauce


6 cloves garlic, minced

1 tablespoon rice vinegar

¾ teaspoon red pepper flakes

tablespoon fresh ginger x1

2 cups bean sprouts

1 tablespoon toasted sesame oil

1pound fresh Chinese noodles

3 scallions, sliced

1-1¼ cups low salt chicken broth


Pour 6 quarts of water into a pan and bring to the boil.

Take the pork and mix with 1 tablespoon soy sauce, the rice wine and a dash of pepper and set to one side.

Take another bowl and whisk the remaining soy sauce, sesame paste, oyster sauce, pepper and vinegar until smooth. Whisk in the broth and leave to one side.

Take a 12-inch skillet and heat the oil on high. Add in the pork, separating the meat with a wooden spoon until bite-sized pieces are well-browned off.

Stir in ginger, garlic and pepper flakes and cook for about half a minute. Pour in the broth mixture and bring to the boil. Reduce to a simmer and allow to thicken a little for about 3 minutes.

Remove from the heat, add the sesame oil and cover.

Add noodles to boiling water and stir continuously until noodles are soft, about 4 minutes if using fresh noodles. Dried noodles will need about 10 minutes.

Drain the noodles and portion out into serving bowls. With a ladle, pour the sauce over the bowls of noodles. On the top, sprinkle some bean sprouts and scallions. Serve and enjoy!


This zingy dish of pork and noodles pairs well with a wonderful Asian side dish of spicy Chinese Szechuan Green Beans.

What you’ll need

1 pound trimmed green beans

2 onions, sliced thinly

2 teaspoons chilli garlic paste

1 tablespoon garlic

tablespoons soy sauce x2

tablespoon rice vinegar x2

1 teaspoon sugar

1/4 cup water

1/2 teaspoon red pepper flakes


Add vegetable oil to a wok on a medium-high heat. Stir fry the green beans for 5 minutes until they shrivel a little.

Throw in the garlic, chilli-garlic paste and onions and stir well.

Cook for about 30 seconds and then pour in the soy sauce, sugar, water, chilli flakes and rice vinegar.

Cook for a further 2 minutes until liquid has been soaked up and then garnish the beans with sesame seeds if you desire. Small in a small bowl alongside your Szechuan pork and noodle dish.


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