Sichuan-Style Pork Noodles with Bird's Eye Chile

Sichuan-Style Pork Noodles

with Bird's Eye Chile

25 MIN
2 Servings
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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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  • Nutrition
    PER SERVING
  • Calories
    900 Cals (est.)
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fresh
ingredients
Sichuan-Style Pork Noodles with Bird's Eye Chile
Title
  • 10 oz Ground Pork
  • ½ lb Fresh Ramen Noodles (Previously Frozen)
  • 4 oz Snow Peas
  • 3 Tbsps Cumin & Sichuan Peppercorn Sauce
  • 2 Scallions
  • 2 Tbsps Tahini
  • 2 cloves Garlic
  • 1 Tbsp Sesame Oil
  • 1 Bird's Eye Chile Pepper
  • 3 Tbsps Soy Glaze
  • 1 tsp Black & White Sesame Seeds
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the snow peas crosswise. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). Thoroughly wash your hands immediately after handling. 

Make the sauce:
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. 

Cook the pork:
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, stirring frequently and 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. 

Cook the noodles & peas:
4 Cook the noodles & peas:

Meanwhile, to the pot of boiling water, add the noodles (stirring gently to separate) and halved peas. Cook, stirring occasionally, 2 to 3 minutes, or until tender and the peas are bright green. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. 

Finish the noodles & serve your dish:
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 (or fond), 2 to 3 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the furikake and sliced green tops of the scallions. Enjoy! 

Tips from Home Chefs

Sichuan-Style Pork Noodles

Prepare the ingredients:
1 Prepare the ingredients:

Fill a medium pot 3/4 of the way up with water; add a big pinch of salt. Cover and heat to boiling on high. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Thinly slice the scallions, separating the white bottoms and hollow green tops. Halve the snow peas crosswise. Cut off and discard the stem of the pepper; thinly slice crosswise (for a milder dish, remove and discard the ribs and seeds). 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. 

Make the sauce:
Cook the pork:
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, stirring frequently and 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:

Meanwhile, to the pot of boiling water, add the noodles (stirring gently to separate) and halved peas. Cook, stirring occasionally, 2 to 3 minutes, or until tender and the peas are bright green. Drain thoroughly and rinse under cold water 30 seconds to 1 minute to prevent sticking. 

Cook the noodles & peas:
Finish the noodles & serve your dish:
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 (or fond), 2 to 3 minutes, or until thoroughly combined. Turn off the heat. Taste, then season with salt and pepper if desired. Serve the finished noodles garnished with the furikake and sliced green tops of the scallions. Enjoy! 

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