Sichuan-Style Noodles Recipe


Nutrition

Cal/Serving: 717
Daily Value: 36%
Servings: 4

Balanced, High-Fiber
Dairy-Free, Milk-Free, Tree-Nut-Free, Fish-Free, Shellfish-Free, Alcohol-Free
Fat25g38%
Saturated6g30%
Trans0g0%
Carbs93g31%
Fiber5g21%
Sugars8g0%
Protein31g61%
Cholesterol133mg44%
Sodium729mg30%
Calcium82mg8%
Magnesium95mg24%
Potassium689mg20%
Iron6mg32%
Zinc3mg23%
Phosphorus439mg63%
Vitamin A622IU12%
Vitamin C21mg36%
Thiamin (B1)2mg123%
Riboflavin (B2)1mg42%
Niacin (B3)14mg68%
Vitamin B61mg33%
Folic Acid (B9)289µg72%
Vitamin B121µg10%
Vitamin D1µg0%
Vitamin E2mg12%
Vitamin K18µg23%
Fatty acids, total monounsaturated10g0%
Fatty acids, total polyunsaturated6g0%
Have a question about the nutrition data? Let us know.

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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).

INGREDIENTS

  • 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
  • 1 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

DIRECTIONS

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.

Recipe Details

This recipe was adapted from Oswald Rivera's blog Oswald at Large. 

Servings: 4

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