Spicy Sichuan Noodles for Two
By America's Test KitchenPublished on April 4, 2013
Yield
Serves 2
Ingredients
4 ounces ground pork 1 ½ tablespoons soy sauce 1 tablespoon Shaoxing wine or dry sherryGround white pepper 1 tablespoon oyster sauce 2 tablespoons Asian sesame paste or peanut butter1 ½ teaspoons unseasoned rice vinegar ⅔ cup low-sodium chicken broth 1 ½ teaspoons peanut oil ½ inch piece fresh ginger, minced (about 1 ½ teaspoons)3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)¼-½ teaspoon red pepper flakes 1 ½ teaspoons toasted sesame oil 6 ounces dried Asian noodles or ½ pound fresh Asian noodles (width between linguine and fettuccine) or 6 ounces linguine2 medium scallions, sliced thin1 cup bean sprouts (about 3 ounces) (optional)
Before You Begin
If you cannot find Asian noodles, linguine may be substituted. If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1/2 cup of chicken stock. Also note that the amount of sauce will coat 1/2 pound of fresh noodles but only 6 ounces of dried noodles, which bulk up during boiling. Use the higher amount of red pepper flakes if you like your noodles very spicy.
Instructions
- Combine pork, 1/2 tablespoon soy sauce, sherry, and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster sauce, remaining soy sauce, peanut butter or sesame paste, vinegar, and pinch white pepper in medium bowl. Whisk in chicken stock and set aside.
- Bring 4 quarts water to boil in large stockpot over high heat.
- Meanwhile, heat peanut oil in medium skillet over medium-high heat until shimmering. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
- While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions and bean sprouts, if using; serve immediately.
Yield
Serves 2Ingredients
4 ounces ground pork
1 ½ tablespoons soy sauce
1 tablespoon Shaoxing wine or dry sherry
Ground white pepper
1 tablespoon oyster sauce
2 tablespoons Asian sesame paste or peanut butter
1 ½ teaspoons unseasoned rice vinegar
⅔ cup low-sodium chicken broth
1 ½ teaspoons peanut oil
½ inch piece fresh ginger, minced (about 1 ½ teaspoons)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¼-½ teaspoon red pepper flakes
1 ½ teaspoons toasted sesame oil
6 ounces dried Asian noodles or ½ pound fresh Asian noodles (width between linguine and fettuccine) or 6 ounces linguine
2 medium scallions, sliced thin
1 cup bean sprouts (about 3 ounces) (optional)
Ingredients
4 ounces ground pork
1 ½ tablespoons soy sauce
1 tablespoon Shaoxing wine or dry sherry
Ground white pepper
1 tablespoon oyster sauce
2 tablespoons Asian sesame paste or peanut butter
1 ½ teaspoons unseasoned rice vinegar
⅔ cup low-sodium chicken broth
1 ½ teaspoons peanut oil
½ inch piece fresh ginger, minced (about 1 ½ teaspoons)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¼-½ teaspoon red pepper flakes
1 ½ teaspoons toasted sesame oil
6 ounces dried Asian noodles or ½ pound fresh Asian noodles (width between linguine and fettuccine) or 6 ounces linguine
2 medium scallions, sliced thin
1 cup bean sprouts (about 3 ounces) (optional)
Ingredients
4 ounces ground pork
1 ½ tablespoons soy sauce
1 tablespoon Shaoxing wine or dry sherry
Ground white pepper
1 tablespoon oyster sauce
2 tablespoons Asian sesame paste or peanut butter
1 ½ teaspoons unseasoned rice vinegar
⅔ cup low-sodium chicken broth
1 ½ teaspoons peanut oil
½ inch piece fresh ginger, minced (about 1 ½ teaspoons)
3 medium cloves garlic, minced or pressed through garlic press (about 1 tablespoon)
¼-½ teaspoon red pepper flakes
1 ½ teaspoons toasted sesame oil
6 ounces dried Asian noodles or ½ pound fresh Asian noodles (width between linguine and fettuccine) or 6 ounces linguine
2 medium scallions, sliced thin
1 cup bean sprouts (about 3 ounces) (optional)
Why This Recipe Works
We wanted to create a dish inspired by dan dan mian, a popular Sichuan noodle dish with a spicy, savory sauce. Our sauce was simple to put together with pantry staples. Fresh or dried Asian noodles worked best in our Sichuan-style noodle recipe, but linguine was good in a pinch.
Before You Begin
If you cannot find Asian noodles, linguine may be substituted. If you are using natural peanut butter or Asian sesame paste that has a pourable rather than spreadable consistency, use only 1/2 cup of chicken stock. Also note that the amount of sauce will coat 1/2 pound of fresh noodles but only 6 ounces of dried noodles, which bulk up during boiling. Use the higher amount of red pepper flakes if you like your noodles very spicy.
Instructions
- Combine pork, 1/2 tablespoon soy sauce, sherry, and pinch white pepper in small bowl; stir well with fork and set aside while preparing other ingredients. Whisk together oyster sauce, remaining soy sauce, peanut butter or sesame paste, vinegar, and pinch white pepper in medium bowl. Whisk in chicken stock and set aside.
- Bring 4 quarts water to boil in large stockpot over high heat.
- Meanwhile, heat peanut oil in medium skillet over medium-high heat until shimmering. Add pork and cook, scraping along pan bottom and breaking up pork into small pieces with wide metal or wooden spatula, until pork is in small well-browned bits, about 5 minutes. Stir in ginger, garlic, and red pepper flakes; cook until fragrant, about 1 minute. Add peanut butter/chicken stock mixture; bring to boil, whisking to combine, then reduce heat to medium-low and simmer to blend flavors, stirring occasionally, about 3 minutes. Stir in sesame oil.
- While sauce simmers, add noodles to boiling water and cook until tender (refer to package directions, but use them only as a guideline and be sure to taste for doneness). Drain noodles; divide noodles among individual bowls, ladle a portion of sauce over noodles, sprinkle with scallions and bean sprouts, if using; serve immediately.
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