Ingredients with Measurements:
- 1 lb. pork shoulder, thinly sliced
- 1 lb. fresh Chinese wheat noodles
- 2 tbsp. vegetable oil
- 1 tbsp. Sichuan peppercorns
- 2 tbsp. chili flakes
- 1 tbsp. ginger, minced
- 1 tbsp. garlic, minced
- 2 tbsp. soy sauce
- 1 tbsp. dark soy sauce
- 1 tbsp. Shaoxing wine
- 1 tbsp. sugar
- 1 cup chicken stock
- 2 green onions, thinly sliced
- 1/4 cup cilantro, chopped
- Salt, to taste
Special equipment needed:
- Wok or large skillet
- Large pot for boiling noodles
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the fresh Chinese wheat noodles and cook for 2-3 minutes or until al dente. Drain and set aside.
2. Heat the vegetable oil in a wok or large skillet over medium-high heat. Add the Sichuan peppercorns and chili flakes and stir-fry for 30 seconds or until fragrant.
3. Add the pork slices and stir-fry for 3-4 minutes or until browned and cooked through.
4. Add the minced ginger and garlic and stir-fry for another 30 seconds.
5. Add the soy sauce, dark soy sauce, Shaoxing wine, sugar, and chicken stock. Bring to a boil and then reduce heat to low. Simmer for 5-7 minutes or until the sauce has thickened slightly.
6. Add the cooked noodles to the wok or skillet and toss to coat with the sauce.
7. Season with salt to taste.
8. Garnish with sliced green onions and chopped cilantro.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for stir-frying
Serving size:
4 servings
Nutritional information:
Calories: 520
Fat: 23g
Carbohydrates: 47g
Protein: 30g
Sodium: 1360mg
Sugar: 7g
Substitutions for ingredients:
- Pork shoulder can be substituted with beef or chicken
- Fresh Chinese wheat noodles can be substituted with dried wheat noodles or rice noodles
- Sichuan peppercorns can be substituted with black peppercorns
- Shaoxing wine can be substituted with dry sherry or rice wine
Variations:
- Add vegetables such as bok choy, bean sprouts, or bell peppers
- Use ground pork instead of sliced pork shoulder
- Add peanuts or sesame seeds for extra crunch
Tips and tricks:
- Slice the pork shoulder thinly to ensure it cooks quickly and evenly
- Use a wok or large skillet to ensure the noodles and pork are evenly coated with the sauce
- Adjust the amount of chili flakes to your desired level of spiciness
Storage instructions:
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls and garnish with sliced green onions and chopped cilantro.
Garnishes:
Sliced green onions and chopped cilantro
Pairings:
Serve with a cold beer or a glass of white wine.
Suggested side dishes:
Steamed vegetables or a simple cucumber salad
Troubleshooting advice:
- If the sauce is too thick, add more chicken stock to thin it out
- If the noodles are too dry, add a splash of water or chicken stock to loosen them up
Food safety advice:
- Ensure the pork is cooked to an internal temperature of 145°F
- Store leftovers in the refrigerator within 2 hours of cooking
Food history:
Chongqing Spicy Pork Noodles originated in the city of Chongqing in southwestern China. It is a popular street food dish known for its bold and spicy flavors.
Flavor profiles:
Spicy, savory, and slightly sweet
Serving suggestions:
Serve hot as a main dish.
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Region: Chinese