Spicy Sichuan-Style Noodles

Name: Spicy Sichuan-Style Noodles
Yield: Serves 4 as a main course
Cuisine: Asia, Chinese
Ingredients: 8 ounces, ground pork; 3 tablespoons, soy sauce; 2 tablespoons, Shaoxing wine or dry sherry; , ground white pepper; 2 tablespoons, oyster sauce; 4 tablespoons, Asian sesame paste or peanut butter; 1 tablespoon, rice vinegar; 1 - 1 1/4 cups, chicken stock or canned low-sodium chicken broth (see note); 1 tablespoon, peanut oil; 1 inch piece, fresh ginger, minced (about 1 tablespoon); 6 medium cloves, garlic, minced or pressed through garlic press (about 2 tablespoons); 3/4 teaspoon, red pepper flakes; 1 tablespoon, toasted sesame oil; 12 ounces, dried Asian noodles or 1 pound fresh Asian noodles (width between linguine and fettuccine) or 12 ounces linguine; 3 , medium scallions, sliced thin (about 1/3 cup); 2 cups, bean sprouts (about 6 ounces) (optional); 1 tablespoon, Sichuan peppercorns toasted in small dry skillet until fragrant, then ground (optional)

Main Courses
Asia
Chinese
Pasta, Grains, Rice & Beans
Meat
Pasta
Pork

By Dawn Yanagihara ･ Appears in Cook's Illustrated May/June 2001

This rich, flavorful Chinese-inspired dish can be made quickly and easily for a hearty dinner on busy nights.

SERVES 4 as a main course

TIME 45 minutes

Why This Recipe Works

This is a members' feature.