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Sichuan-Style Pork Noodles
with Snow Peas & Bird's Eye Chile
25 MIN
2 Servings
From the Test Kitchen
The easy sauce for this dish combines the flavors of nutty tahini, fragrant cumin, and tingly Sichuan peppercorn. We’re using it to coat fresh ramen noodles and crisp snow peas—quickly cooked in the same pot, then brought together in a pan with tender pork and a fiery bird’s eye chile.
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NutritionPER SERVING
-
Calories970 Cals (est.)
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fresh
ingredients
Title
-
10 oz Ground Pork
- ½ lb Fresh Ramen Noodles (Previously Frozen)
- 4 oz Snow Peas
- 2 Scallions
- 2 cloves Garlic
-
3 Tbsps Cumin & Sichuan Peppercorn Sauce
- 2 Tbsps Tahini
- 1 Tbsp Sesame Oil
- 1 Bird's Eye Chile Pepper
- 1 tsp Furikake
- 3 Tbsps Soy Glaze
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients:
Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the peas crosswise. Cut off and discard the stem of the pepper; thinly slice crosswise. Thoroughly wash your hands immediately after handling.
2
Make the sauce:
In a bowl, stir together the cumin-Sichuan sauce, tahini, soy glaze, sesame oil, and 3/4 cup of water until thoroughly combined.
3
Cook the pork:
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the chopped garlic, sliced white bottoms of the scallions, and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until the pork is cooked through. Turn off the heat.
4
Cook the noodles & peas:
While the pork cooks, add the noodles (stirring gently to separate) and halved peas to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking.
5
Finish the noodles & serve your dish:
To the pan of cooked pork, add the sauce (carefully, as the liquid may splatter) and cooked noodles and peas. Cook on medium-high, stirring frequently and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until thoroughly combined. Serve the finished noodles garnished with the furikake and sliced green tops of the scallions. Enjoy!
1
Prepare the ingredients:
Fill a medium pot with water; add a big pinch of salt. Heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop the garlic. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Halve the peas crosswise. Cut off and discard the stem of the pepper; thinly slice crosswise. Thoroughly wash your hands immediately after handling.
2
Make the sauce:
In a bowl, stir together the cumin-Sichuan sauce, tahini, soy glaze, sesame oil, and 3/4 cup of water until thoroughly combined.
3
Cook the pork:
In a large pan, heat a drizzle of olive oil on medium-high until hot. Add the pork; season with salt and pepper. Cook, frequently breaking the meat apart with a spoon, 4 to 6 minutes, or until browned. Add the chopped garlic, sliced white bottoms of the scallions, and as much of the sliced pepper as you’d like, depending on how spicy you’d like the dish to be. Cook, stirring frequently, 2 to 3 minutes, or until the pork is cooked through. Turn off the heat.
4
Cook the noodles & peas:
While the pork cooks, add the noodles (stirring gently to separate) and halved peas to the pot of boiling water. Cook, stirring occasionally, 2 to 3 minutes, or until tender. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking.
5
Finish the noodles & serve your dish:
To the pan of cooked pork, add the sauce (carefully, as the liquid may splatter) and cooked noodles and peas. Cook on medium-high, stirring frequently and scraping up any browned bits from the bottom of the pan, 2 to 3 minutes, or until thoroughly combined. Serve the finished noodles garnished with the furikake and sliced green tops of the scallions. Enjoy!
Tips from Home Chefs