**Sichuan Pork Noodles: A Symphony of Flavors Awaits**
Indulge in a culinary journey to the vibrant streets of Sichuan, where bold flavors and tantalizing aromas dance together to create a symphony of taste. Our selection of authentic Sichuan pork noodle recipes will transport you to the heart of this culinary paradise. From the fiery heat of the classic Dan Dan noodles to the aromatic and savory flavors of Mapo tofu noodles, each dish is a testament to the rich culinary heritage of Sichuan. So, prepare your taste buds for an unforgettable adventure as we embark on a journey through the vibrant world of Sichuan pork noodles.
SPICY SICHUAN NOODLES WITH GROUND PORK
For this recipe, we prefer fresh Chinese noodles with a width between linguine and fettuccine. If you are using Asian sesame paste that has a pourable rather than spreadable consistency, use only 1 cup of chicken broth. Don't hesitate over this dish because of the list of ingredients. Just follow the all-important basic drill which streamlines all Chinese recipes. They always have several clusters of ingredients. You mix each of them together and end up with maybe three or four little bowls that will come together in literally minutes. First, read through the recipe. Then gather all the ingredients in one place. Mix together the different elements. Finally, when you are ready, cook. From The Best of America's Test Kitchen 2009: The Year's Best Recipes, Equipment Reviews, and Tastings (America's Test Kitchen, Brookline, MA, 2008). Copyright 2008 by the Editors at America's Test Kitchen.
Provided by Vic Sams
Categories Asian
Time 1h
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Bring 6 quarts water to a boil in a large stockpot for the noodles.
- Meanwhile, toss the pork with 1 tablespoon of the soy sauce, rice wine, and a pinch of pepper to combine and set aside. In a separate bowl, whisk the remaining 2 tablespoons soy sauce, oyster sauce, sesame paste, vinegar, and a pinch of pepper together until smooth, then whisk in the broth; set aside.
- Heat the vegetable oil in a 12-inch skillet over high heat until shimmering. Add the pork mixture and cook, breaking up the meat with a wooden spoon, until the pork is in small, well-browned bits, about 5 minutes. Stir in the garlic, ginger, and pepper flakes and cook until fragrant, about 30 seconds. Stir in the broth mixture, bring to a boil, then reduce to a simmer over medium-low heat and cook until slightly thickened, about 3 minutes. Off the heat, stir in the sesame oil; cover and set aside.
- While the sauce simmers, stir the noodles into the boiling water and cook, stirring constantly, until the noodles are tender, about 4 minutes for fresh noodles or 10 minutes for dried linguine. Drain the noodles, divide them among individual bowls, then ladle a portion of the sauce over the top. Sprinkle with the scallions, the bean sprouts and ground Szechuan peppercorns, if using, and serve.
MA YI SHANG SHU (SICHUAN NOODLES AND PORK)
In Chinese, Ma Yi Shang Shu translates as Ants Climbing A Tree since the little bits of pork look like ants hanging on for dear life on the noodles.
Provided by Member 610488
Categories Lunch/Snacks
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
- Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
- Add pork and cook, breaking up meat, until browned, 5-7 minutes.
- Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
- Add paste, light soy, wine, and stock and bring to a boil.
- Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8-10 minutes more, and stir in dark soy and scallions.
Nutrition Facts : Calories 343.1, Fat 19.9, SaturatedFat 3.6, Cholesterol 23.1, Sodium 1155.3, Carbohydrate 30.6, Fiber 0.6, Sugar 2, Protein 9.4
SICHUAN PORK NOODLES
Steps:
- 1. Bring 4 quarts water to boil in large pot. Combine pork, 2 tablespoons vinegar, 1 tablespoon soy sauce, and chili-garlic sauce in medium bowl. In large bowl, whisk broth, peanut butter, oyster sauce, remaining vinegar, and remaining soy sauce. 2. Heat oil in large skillet over medium-high heat until just smoking. Add pork mixture and cook until no longer pink, about 5 minutes. Stir in ginger and cook until fragrant, about 30 seconds. Add broth mixture and simmer until slightly thickened, about 4 minutes. 3. Meanwhile, add 1 tablespoon salt and noodles to boiling water and cook until al dente. Reserve ½ cup cooking water, drain noodles, and return to pot. Add sauce and toss to combine, adding reserved pasta water as needed. Sprinkle with cilantro and serve.
Tips:
- Mise en place: Before you start cooking, make sure you have all of your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling around later on.
- Use high-quality ingredients: The better the quality of your ingredients, the better your dish will taste. Look for fresh, flavorful ingredients whenever possible.
- Don't be afraid to experiment: Sichuan cuisine is all about big, bold flavors, so don't be afraid to experiment with different ingredients and flavor combinations. If you're not sure what something tastes like, try a small bite before adding it to your dish.
- Pay attention to the cooking times: Sichuan dishes are often cooked quickly over high heat. Be careful not to overcook your ingredients, or they will lose their flavor and texture.
- Garnish your dish: A simple garnish can make a big difference in the presentation of your dish. Try adding some fresh herbs, chopped nuts, or a drizzle of chili oil before serving.
Conclusion:
Sichuan cuisine is a delicious and flavorful style of Chinese cooking that is sure to please everyone at your table. With its bold flavors and unique ingredients, Sichuan cuisine is a great way to add some excitement to your next meal. So next time you're looking for something new to try, give Sichuan cuisine a try. You won't be disappointed!
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