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.

Rate this Recipe

Bring your favorite dish to our table

Join the Daily Meal's Community and Share your Thoughts

The Daily Meal Editors and Community Say...

Let's Be Friends. Follow The Daily Meal on Facebook!