Spicy Sichuan Style Shanghai Noodles
Spicy Sichuan Style Shanghai Noodles
Ingredients
For the Noodles
- 1 pound fresh Shanghai noodles
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon Sichuan peppercorns, ground
- 1 tablespoon chili oil, or more, to taste
- 1/4 cup chicken broth
For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 pound ground pork
- 2 cups napa cabbage, chopped
- 1/2 cup carrots, julienned
- 3 green onions, sliced, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions until al dente, usually 3-5 minutes. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 7 min
- 2
While the noodles are cooking, prepare the sauce. In a small bowl, whisk together the soy sauce, dark soy sauce, rice vinegar, Shaoxing wine, sesame oil, granulated sugar, ground Sichuan peppercorns, chili oil, and chicken broth until well combined. Set aside.
⏱️ 5 min
- 3
Heat vegetable oil in a large wok or a large skillet over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min
- 4
Add the ground pork to the wok and break it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 6 min
- 5
Add the chopped napa cabbage and julienned carrots to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min
- 6
Add the cooked and drained Shanghai noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Toss everything together vigorously until the noodles are evenly coated with the sauce and heated through, about 2-3 minutes.
⏱️ 3 min
- 7
Serve immediately, garnished with sliced green onions.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Spicy Sichuan Style Shanghai Noodles
For the Noodles
- 1 pound fresh Shanghai noodles
For the Sauce
- 3 tablespoons soy sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon Shaoxing wine
- 1 teaspoon sesame oil
- 1 teaspoon granulated sugar
- 1/2 teaspoon Sichuan peppercorns, ground
- 1 tablespoon chili oil, or more, to taste
- 1/4 cup chicken broth
For the Stir-Fry
- 2 tablespoons vegetable oil
- 3 garlic, cloves, minced
- 1 tablespoon fresh ginger, grated
- 1/2 pound ground pork
- 2 cups napa cabbage, chopped
- 1/2 cup carrots, julienned
- 3 green onions, sliced, for garnish
Instructions
- 1
Bring a large pot of salted water to a rolling boil. Add the fresh Shanghai noodles and cook according to package directions until al dente, usually 3-5 minutes. Drain well and rinse with cold water to prevent sticking. Set aside.
⏱️ 7 min - 2
While the noodles are cooking, prepare the sauce. In a small bowl, whisk together the soy sauce, dark soy sauce, rice vinegar, Shaoxing wine, sesame oil, granulated sugar, ground Sichuan peppercorns, chili oil, and chicken broth until well combined. Set aside.
⏱️ 5 min - 3
Heat vegetable oil in a large wok or a large skillet over medium-high heat. Add the minced garlic and grated ginger and stir-fry for 30 seconds until fragrant.
⏱️ 1 min - 4
Add the ground pork to the wok and break it apart with a spoon. Cook until browned and cooked through, about 5-7 minutes. Drain any excess fat if necessary.
⏱️ 6 min - 5
Add the chopped napa cabbage and julienned carrots to the wok. Stir-fry for 2-3 minutes until the vegetables are slightly tender-crisp.
⏱️ 3 min - 6
Add the cooked and drained Shanghai noodles to the wok. Pour the prepared sauce over the noodles and vegetables. Toss everything together vigorously until the noodles are evenly coated with the sauce and heated through, about 2-3 minutes.
⏱️ 3 min - 7
Serve immediately, garnished with sliced green onions.
⏱️ 1 min