Sichuan-Style Noodles

Sichuan-Style Noodles
4 from 1 ratings
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).
  • 1 pound fresh noodles (chinese thin noodles are best, otherwise angel hair pasta is a great option)
  • 3 tablespoon 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 tablespoon light soy sauce
  • 2 tablespoon hoisin sauce
  • 1 teaspoon sesame oil
  • 1/2 teaspoon sugar
  • 1 teaspoon chinese chile paste with garlic
  1. 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.
  2. 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.
  3. 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.