Tags
Chinese, dinner, glass noodles, hot and spicy noodles, lunch, ma la, Noodles, pork, sichuan, sichuan glass noodles, sichuan hot and sour noodles, sichuan peppercorns, sweet and sour, szechuan, szechuan peppercorns, vinegar, zhejiang vinegar
Spicy and Sour Szechuan Pork glass Noodles
Back at Warwick I ate a lot of junk food. By junk food I mean instant noodles and pre-frozen meals. There’s one particular type of instant noodles that I used to love, some sort of Szechuan spicy glass noodles in numbing, vinegary soup and peanuts. I used to add lots of bacon to it, a sinful, spicy bowl on a cold winter day.
I don’t know where I can find this particular brand of instant noodles anymore so I searched online to see if there’s a recipe that comes close to the description of “Szechuan, spicy, numbing and sour” and I was pleased to come across this recipe ;D I adapted it slightly, not much change, and I loved the result! I must say though that there’s quite a bit of seasoning that goes into the noodles.
Ingredients (recipe taken and adapted from http://tofoodwithluv.blogspot.sg)
- 150g sliced pork tenderloin (or minced pork if you prefer it)
- 80g glass noodles
- 2 cloves garlic, finely chopped
- 1 tsp grated ginger
- 1 1/2 cups chinese cabbage, cut into 1.5″ x 1.5″ squares
- Oil for frying
- 1 tbsp chilli powder (or more)
- 1 tbsp chilli oil (“la yu”)
- 1/2 tsp chilli bean paste (“Douban Jiang”)
- 1 tbsp light soy sauce
- 1 tbsp Shaoxing wine
- 1/2 tsp sugar
- 1/2 tsp chicken stock powder
- 1/3 cup water
- 2-3 tbsp Chinkiang black vinegar
- 1 tbsp rice vinegar
- 1/4 tsp sesame oil
- 1/2 tsp finely ground toasted Szechuan peppercorns/ or about 3-4 kernels crushed whole Szechuan peppercorn (or more if you like that numbing taste)
- 1 spring onion, sliced
- A handful of Chinese coriander/cilantro for topping
- Marinade:
- 1 tbsp light soy sauce
- 1/4 tsp pepper
- 1/4 tsp sesame oil
- 1 tsp cornflour
- 1 tbsp water
Method
- Marinade the pork and set aside for 30 minutes. Meanwhile, cook noodles in boiling water for 10 minutes or until cooked. Rinse under cold running water for a minute until all the starch is gone. Leave it to sit in a bowl of iced water so the strands don’t stick.
- Heat up 1 tbsp oil in a wok and brown the meat, if you are using minced meat, break it up as you go along. Push the meat aside and add 1 1/2 tbsp oil. Fry the garlic and ginger, then add the chilli powder, chilli oil and chilli bean paste. Fry for about a minute, then mix through with the pork.
- Add the soy, wine, sugar, vinegars, chicken stock powder and water. Bring to a boil and simmer 1-2 minutes until the sauce is slightly reduced. Add sesame oil, Szechuan pepper and turn off the heat.
- Toss the blanched vegetables and cooked noodles in the sauce until it’s thoroughly incorporated and transfer to a serving dish. Top with some chopped spring onions and cilantro.
myhumblefood 