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Spicy Szechuan Pork Noodles
A steady, warming heat from crushed red pepper balances the rich peanut sauce in this comforting noodle bowl. Ground pork cooks down with fresh ginger, garlic, and soy sauce to build a deeply savory base. A quick blend of chicken broth and creamy peanut butter coats every strand of pasta. When you crave takeout but want something fresh from your own kitchen, this hits the spot. It's a deeply satisfying dish that brings massive flavor to the table.
Equipment
- Skillet
- Saucepan
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
- teaspoon crushed red pepper
- 1 can (14 to 14½ ounces) chicken broth, or 1 cups Chicken Broth
- 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. Overmixing can make the pork tough. Whisk the chicken broth and peanut butter together in a separate measuring cup until smooth.
- 2Heat 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 transfer them to a clean bowl.
- 3Keep the skillet over the heat and cook the seasoned pork mixture in batches. Use the side of a spoon to break the meat into small crumbles, cooking for 1 to 2 minutes until no pink remains. Cooking in batches prevents the meat from steaming in its own juices.
- 4Add the cooked green onions back into the skillet with the pork and pour in the peanut butter broth. Bring the liquid to a boil, then lower the heat to medium and 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 pasta well, return it to the warm pot, and toss with a splash of sesame or hot chili oil to prevent sticking.
- 6Transfer the cooked pasta to a large serving bowl and spoon the rich pork and peanut sauce generously over the top.
Notes
- Storage: Keeps in the fridge for up to 4 days in an airtight container. The noodles will absorb the sauce as they sit.
- Reheat: Warm gently on the stove or in the microwave with a splash of water or chicken broth to loosen the peanut sauce.
- Swap: If you don't have dry sherry, you can use Shaoxing wine or a splash of rice vinegar.
Recipe Details
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