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Sichuan-Style Noodles

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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.