Sichuan Pork and Broccoli Noodles Stir-fry

Looking for more easy spicy noodles recipes? Try my Spicy Pork Knife Cut Noodles, Garlic Shrimp Noodles, Spicy Udon Noodles with Chicken, or Easy Char Siu Pork Noodles next!

About This Recipe

If you’re a fan of easy and quick stir-fried noodles dishes, you are absolutely going to love this Sichuan Pork and Broccoli Noodles!

We have lean ground pork starring as the protein, fragrant aromatics like fresh garlic, ginger, spring onion, spicy fresh red chilies to bring on the heat, tingly ground Sichuan peppercorn, perfectly cooked chewy udon noodles, and a mouthwatering savory-sweet sauce with fiery chili oil and a hint of tang! This dish will make your taste buds sing!

While I’ve used ground pork and Chinese broccoli, any ground protein you love and leafy Asian greens like bok choy will work. As for udon noodles, you can use any type of noodles you have on hand!

This dish is great for weeknights when you have minimal time and don’t want to spend too much time prepping, cooking, or doing dishes. It’s an easy recipe that’s ready in just 30 minutes and super tasty, tingly and spicy!

Ingredient Notes and Substitutes

• Lean Ground Pork: Anywhere from 5% to 16% fat works. Here, I’ve used fresh minced pork leg (ham), a lean cut of meat, from the supermarket.
• Udon Noodles: I used vacuum sealed packs of pre-cooked udon noodles. You can purchase them online and at Asian or Japanese supermarkets. You can use frozen udon noodles too or par-cooked udon noodles from the fridge section. Feel free to substitute with vacuum sealed packs of precooked Shanghai noodles, which are similar and wheat-based too, or ramen noodles. Dried udon can be used in a pinch but note that it won’t have the same chewy and bouncy texture.
• Aromatics: Spring onion (scallions/green onions), fresh ginger, garlic, and red chilies. I used Thai Bird’s Eye red chilies but any variety will work. Omit for milder dish.
• Vegetables: Sliced yellow onion and Chinese broccoli (‘gai lan’) cuts through the heat and adds some greenery. Tenderstem broccoli, bok choy, choy sum, Chinese spinach or any other leafy Asian greens of your choice will taste great.
• Sichuan Red Peppercorns: This has a numbing citrusy flavor. While not spicy hot, it does make your tongue tingle and buzz a little. Most mainstream supermarkets will have it in the spice section. You can also find it at an Asian supermarket, Chinese market, or order them online. I prefer to buy whole Sichuan peppercorns and toast them in a dry pan or wok before grinding them in my mortar and pestle. You can also use a spice grinder to grind them into a fine powder. Transfer to an airtight container and store in a cool dry area for a few weeks.
• Peanut Oil: Or use any neutral cooking oil with a high smoke point for cooking.

• Oyster Sauce: An Asian pantry staple that is thick and sticky and has a savory-sweet flavor profile.
• Low Sodium Light Soy Sauce: I prefer to use low sodium soy sauce so that I can control the salt level better. If substituting with regular light soy sauce, use a little less than indicated and substitute the rest of the amount with water.
• Chinkiang Vinegar: A type of Chinese black vinegar. Substitute with half balsamic vinegar and white rice vinegar if unavailable.
• Chili Oil (with sediment – flakes and seeds): I used Min Hong Chili Oil, a Hong Kong chili oil that is made with canola oil, garlic, chili, shallots and salt. You can use your favorite chili oil, chili crisp or chili crunch.
• Sesame Oil: For some toasted sesame flavors and aroma.
• White Sugar: Balances out the heat in the stir-fried noodles. Brown sugar works too. Or use your preferred sweetener.

Full ingredient list and amounts are in the recipe card below.

How to Make Sichuan Pork and Broccoli Noodles

Below is a step-by-step overview on how to make this recipe. Keep scrolling down to get to the recipe card below with the full recipe and detailed instructions!

Serving Suggestions

This Sichuan pork and broccoli noodles dish is a well-balanced meal with protein, carbohydrates and veggies. It’s filling when eaten on its own. While additional side dishes are not needed, you can serve it with:

• Dumplings. Steamed veggie dumplings, pan-fried gyozas, or my Spicy Thai Basil Wontons would be a delicious side to these noodles.

• Egg. Top with a fried egg for more protein.

• Chili oil. If you like your noodles extra spicy, drizzle more chili oil, chili crisp or chili crunch on top!

Storing and Reheating Leftovers

• Storing: While these spicy Sichuan pork noodles stir-fry taste best when freshly cooked and hot off the wok, leftovers can be stored in an airtight sealed container in the fridge for 3-4 days.

• Reheating: Reheat on high in the microwave for 2-3 minutes, stirring halfway through, until hot throughout.

Variations

Dietary Modifications

• Gluten-free. Use a gluten-free oyster sauce, gluten-free soy sauce (or tamari or coconut aminos), half and half mixture of balsamic vinegar and white vinegar for the Chinkiang vinegar, and gluten-free noodles such as rice noodles or brown rice udon noodles instead of wheat-based udon noodles.
• Vegetarian/Vegan. Use a plant-based ground meat substitute instead of pork. Or use crispy pan-fried tofu cubes, tempeh, or seitan instead. For the stir-fry sauce, use a vegetarian mushroom flavored oyster sauce.

Flavor/Preference Customizations

• Use a different protein. Lean ground chicken, turkey, or beef would all taste great! You could also use shrimp/prawns instead, like in my Garlic Shrimp Noodles. Sliced pork tenderloin or beef flank or skirt steak would also be good options.
• Add other veggies. A handful of bean sprouts, Chinese cabbage (Napa cabbage), snap peas, snow peas, green beans, sliced red bell pepper, blanched broccoli florets, etc. You will need to adjust the amounts for the ingredients in the sauce if adding more veggies.
• Use honey. A teaspoon of this natural sweetener in place of the white sugar would complement the flavors in this spicy pork noodles dish.
• Add peanut butter. Because creamy peanut butter tastes fantastic in Asian noodle recipes with Sichuan peppercorns! Check out my Spicy Dan Dan Noodles if you love peanut noodles! You could also use almond butter instead if you have a peanut allergy or Chinese white sesame paste.
• Use sambal oelek or chili garlic sauce. For a chili garlic flavor, switch out the chili oil for sambal oelek or other chili garlic sauce.
• Use different noodles. Egg noodles, Shanghai noodles, ramen noodles, lo mein noodles, buckwheat noodles (soba noodles), any type of Chinese, Japanese or Korean wheat noodles. In a pinch, linguini, fettuccine, spaghetti or bucatini can be used and it’ll still taste great! Sprinkle with toasted sesame seeds. For added crunch and texture.

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