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Sichuan spicy pork and noodles

Brigitte Hafner
Brigitte Hafner

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Sichuan spicy pork.
Sichuan spicy pork.Marina Oliphant

A lovely combination of chilli and pepper spice with the earthy flavour of sesame paste. The garlic chive flowers add texture and a pleasant sharp flavour.

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Ingredients

  • 2 cloves garlic, peeled

  • 2 knobs ginger, peeled

  • 2 tbsp Sichuan peppercorns

  • 1/2 to 1 tbsp of chilli oil or paste

  • 3 tbsp sesame paste (I use the Punchun brand)

  • 3-4 tbsp soy sauce

  • 50ml peanut or corn oil

  • 1 bunch garlic chive flowers (or garlic chives), cut in 10cm lengths

  • 600g pork mince

  • 3 tbsp castor sugar

  • 100-150ml water

  • 4 spring onions, finely sliced

  • 500g fresh rice noodles or Shanghai noodles, or serve with steamed jasmine rice

Method

  1. Crush the ginger and garlic in a mortar and pestle. Roast the Sichuan peppercorns in a hot dry wok, stirring all the time for 1-2 minutes, or until they start to crackle, become fragrant and darken. Remove from wok and grind in a coffee grinder or mortar and pestle.

    Mix in a bowl the chilli oil, sesame paste and soy. Have a pot of hot water to heat the noodles and everything else ready to go.

    Heat a wok until very hot. Add oil then the ginger-garlic paste, stirring all the time and cook for just a moment before adding the garlic chives. Cook until a little wilted then add the pork mince. Keep the heat high and keep stirring. Once the pork mince is cooked add the pepper, sesame/soy sauce mixture and sugar. Mix well and add some water to thin the sauce. Taste and correct the seasoning - you may want more chilli or soy, but if the flavour is too strong, add more water. Now stir in the spring onions, the hot rice noodles and serve.

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Brigitte HafnerBrigitte Hafner is a chef, restaurateur and recipe writer.

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