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Spicy Szechuan Pork Noodles
Deep, savory heat and a rich peanut sauce make these noodles completely irresistible. Ground pork browns in a hot skillet before simmering with chicken broth, creamy peanut butter, and fresh ginger. The combination of crushed red pepper and soy sauce creates a warming sauce that coats every strand of pasta. There's no need for takeout when you can build these complex flavors right in your own kitchen. Serve them piping hot in large bowls, garnished with wilted green onions for a mild, fresh bite.
Equipment
- Skillet
Ingredients
- 1½ pounds ground pork
- 3 garlic cloves, crushed with garlic press
- 3 tablespoons dry sherry
- 3 tablespoons grated, peeled fresh ginger
- 3 tablespoons soy sauce
- ¾ teaspoon crushed red pepper
- 1 can (14 to 14½ ounces) chicken broth, or 1 ¾ cups Chicken Broth
- ¼ cup peanut butter
- 1 tablespoon vegetable oil
- 2 bunches green onions, cut into 2-inch pieces
- 1 package (16 ounces) linguine or thin spaghetti
- 1 tablespoon Asian sesame oil or hot chili oil (optional)
Instructions
- 1Combine the ground pork, crushed garlic, dry sherry, grated ginger, soy sauce, and crushed red pepper in a medium bowl, mixing just until incorporated. Whisk the chicken broth and peanut butter together in a large measuring cup until smooth.
- 2Warm the vegetable oil in a large skillet over high heat. Toss in the green onion pieces and cook for 2 to 3 minutes until they soften and wilt, then move them to a separate bowl.
- 3Using the same skillet, brown the seasoned pork mixture in batches. Break the meat apart with a spoon as it cooks for 1 to 2 minutes, stopping as soon as no pink remains. Cooking in batches prevents the meat from steaming so it gets a better sear.
- 4Add the cooked green onions back into the skillet with the pork, then pour in the peanut butter and broth mixture. Bring the liquid to a boil over high heat, then lower the temperature to medium and let it simmer uncovered for 12 to 14 minutes until the sauce thickens.
- 5Boil the linguine or thin spaghetti in a large pot of salted water according to the package instructions. Drain the noodles well, return them to the warm pot, and toss with a tablespoon of sesame oil or hot chili oil to prevent sticking.
- 6Move the dressed noodles to a large serving bowl. Spoon the hot, thickened pork and peanut sauce generously over the top.
Notes
- Tip: Tossing the cooked noodles with a tablespoon of sesame oil or hot chili oil adds extra flavor and keeps the pasta from clumping.
- Storage: Keep leftover noodles and sauce in separate airtight containers in the fridge for up to 3 days. Reheat gently on the stove with a splash of water.
- Swap: You can use ground chicken or turkey instead of pork if you prefer a lighter protein.
Recipe Details
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