Sichuan rice noodle and pork stir-fry

Sichuan rice noodle and pork stir-fry

Based on 19 ratings

Difficulty

Easy 👌
30
min.
Preparation
0
min.
Baking
0
min.
Resting

Ingredients

Servings:-1+
50 g 
wide rice noodles
100 g 
ground pork
1  
carrot
2  
green onions
3  
chili (dried)
1 tbsp 
dark soy sauce
2 tbsp 
fermented soy bean paste
1 tbsp 
spicy bean paste
1 tsp 
Chinese five-spice powder
1 tbsp 
light soy sauce
salt
Metric
Imperial
  • 50 g wide rice noodles
  • 100 g ground pork
  • 1  carrot
  • 2  green onions
  • 3  chili (dried)
  • 1 tbsp dark soy sauce
  • 2 tbsp fermented soy bean paste
  • 1 tbsp spicy bean paste
  • 1 tsp Chinese five-spice powder
  • 1 tbsp light soy sauce
  • salt

Utensils

  • wok or large frying pan
  • cutting board
  • knife
  • large mixing bowl

Enjoy with

White, Riesling
This aromatic wine elevates this Sichuan dish, known locally as “Ants Climbing a tree,” wonderfully.

Nutrition per serving

Cal
719
Protein
32g
Fat
38g
Carb
62g

Step 1/3

Soak wide rice noodles for approx. 20 min. in cold water.
  • 50 wide rice noodles
  • large mixing bowl

Soak wide rice noodles for approx. 20 min. in cold water.

Step 2/3

Cut the carrot into matchsticks and finely slice the green onions. Chop dried chili.
  • 1 carrot
  • 2 green onions
  • 3 chili
  • cutting board
  • knife

Cut the carrot into matchsticks and finely slice the green onions. Chop dried chili.

Step 3/3

Heat oil in a wok over high heat. Add ground pork and fry for approx. 1 min. Add carrott, dried chili, dark soy sauce, fermented soy bean paste, and spicy bean paste. Stir to combine. Drain rice noodles and add to wok, then toss to coat. Season with Chinese five-spice powder, light soy sauce and salt to taste. Add sliced green onions before serving. Enjoy!
  • 100 ground pork
  • 1 tbsp dark soy sauce
  • 2 tbsp fermented soy bean paste
  • 1 tbsp spicy bean paste
  • 1 tsp Chinese five-spice powder
  • 1 tbsp light soy sauce
  • salt
  • wok or large frying pan

Heat oil in a wok over high heat. Add ground pork and fry for approx. 1 min. Add carrott, dried chili, dark soy sauce, fermented soy bean paste, and spicy bean paste. Stir to combine. Drain rice noodles and add to wok, then toss to coat. Season with Chinese five-spice powder, light soy sauce and salt to taste. Add sliced green onions before serving. Enjoy!