Sichuan-Style Noodles


  • 1 Pound  fresh noodles (Chinese thin noodles are best, otherwise angel hair pasta is a great option)
  • 3 Tablespoons  peanut or vegetable oil
  • 1/2 Pound  shredded barbecue pork, store-bought or homemade*
  • 1/2 Cup  bok choy, cut on the diagonal into 1/2-inch pieces
  • 1/2 Cup  broccoli florets
  • 1/2 Cup  snow peas
  • onion, thinly sliced
  • 1 Cup  chicken broth
  • 1 Teaspoon  cornstarch
  • 2 Tablespoons  light soy sauce
  • 2 Tablespoons  hoisin sauce
  • 1 Teaspoon  sesame oil
  • 1/2 Teaspoon  sugar
  • 1 Teaspoon  Chinese chile paste with garlic

This dish is one of my favorites. An inclusive, simple, all-in-one meal that harbors the taste of this fabulous cuisine. This particular recipe is from my second cookbook, Feasting with the Ancestors (Sutton Publishing, UK).


Parboil the noodles in a pot of boiling water for 3 minutes. To make sure noodles do not stick, loosen up the noodles with chopsticks as they boil.

Heat the oil in a wok or large frying pan. Add the pork, bok choy, carrots, broccoli, snow peas, and onion, and stir-fry until the vegetables are crisp-tender, about 2 minutes. Remove the vegetables to a platter.

Add the remaining ingredients, stirring until thickened. Add the pork and vegetables and stir well until the mixture comes to a boil. Taste and adjust seasonings as desired. Serve.

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