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Sichuan Pork and Broccoli Noodles Stir-fry

Top view of plate with Sichuan pork and broccoli noodles.
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Spicy, garlicky, slightly sweet and full of toasted sesame aromas, these Sichuan Pork and Broccoli Noodles are easy to make and ready in under 30 minutes! Ground pork, fragrant aromatics, Chinese broccoli and udon noodles get tossed in a mouthwatering savory-sweet sauce with a kick of heat from chili oil! Perfect for and easy weeknight dinner!

Ingredients

Scale

Sauce:

  • 2 tablespoon Oyster Sauce
  • 2 tablespoon Low Sodium Light Soy Sauce
  • ½ tablespoon Chinkiang Vinegar
  • 1 tablespoon Chili Oil (with sediment, note 1*), to taste
  • ½ TSP Toasted Sesame Oil
  • ½ TSP White Sugar

Sichuan Pork and Broccoli Noodles:

  • ⅓ medium / 80 grams Yellow Onion – thinly sliced
  • 2 medium stalks / 20 grams Spring Onion (Scallion/Green Onions) – cut into 1.5-inch pieces, white and light green parts separated from dark green parts
  • 4-5 cloves / 20 grams Garlic – roughly chopped
  • 1.5 tablespoons / 9 grams Ginger – minced
  • 2–7 pieces / 6-20 grams fresh Red Chilies (optional – I used Thai Bird’s Eye red chilies but any variety will work, omit for milder dish – note 2*)
  • 4.5-5 ounces / 130-140 grams Chinese Broccoli (‘gai lan’, substitute with bok choy, choy sum, other Asian leafy greens or tenderstem broccoli, etc.) – stems peeled and thinly sliced at an angle, leafy green parts cut into rough chunks
  • 14 ounces (2 packs) / 400 grams Udon Noodles (I used vacuum sealed packs of precooked udon – note 3)
  • 2 teaspoons Peanut Oil, for cooking
  • 8.5 ounces / 240 grams Lean Ground Pork (pork mince)
  • ½ teaspoon ground Sichuan Red Peppercorns (note 4)
  • ⅛ teaspoon Fine Sea Salt

Instructions

Prep:

  1. Make the sauce: Whisk together the oyster sauce, low sodium light soy sauce, chinkiang vinegar, chili oil, sesame oil and white sugar in a small measuring cup (for easier pouring) or bowl until combined well.
  2. Prepare all the fresh ingredients: Prepare the yellow onion, spring onion, garlic, ginger, fresh red chilies (if using) and Chinese broccoli as indicated in the ‘ingredients’ section.

Sichuan Pork and Broccoli Noodles:

  1. Prepare the noodles: Bring a medium-sized pot of water to a boil. Lower the heat to medium-low and place the udon noodle cakes in the pot of hot water. Use tongs to hold onto the noodle cakes and gently shake until the noodle strands have separated and are tender – about 1-2 minutes. Drain into a colander and run cold water on the noodles to prevent sticking and halt the cooking process. (If using frozen udon, you can use the same process. For dried udon noodles, prepare according to package instructions.)
  2. Stir-fry the onions: Heat 2 teaspoons of peanut oil in a large nonstick wok or heavy bottomed deep edged skillet over high heat. Add the yellow onion, spring onion white and light green parts and ginger. Stir-fry for 30-40 seconds until the onion is translucent.
  3. Stir-fry the aromatics: Add the garlic and red chilies and stir-fry for 30 seconds until fragrant.
  4. Cook the pork: Move everything to the back of the wok and add the ground pork and ground Sichuan red peppercorns. Stir-fry for 2-3 minutes, breaking up the clumps, until just cooked. Toss to combine with everything else.
  5. Add the Chinese Broccoli: Add the Chinese broccoli and season with ⅛ teaspoon sea salt. Stir-fry to combine until the dark leafy green parts begin to wilt.
  6. Add the cooked noodles and sauce: Add the cooked udon noodles and pour the prepared stir-fry sauce on top. Stir-fry for 1-2 minutes, until everything is evenly coated in the sauce and it has mostly been absorbed.
  7. Toss through the spring onion: Toss through most of the spring onion dark green parts. Switch off the heat.
  8. To Serve: Divide evenly on plates or in bowls. Garnish with the reserved spring onion dark green parts and serve immediately!

Equipment

Notes

  1. 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.
  2. Fresh Red Chilies. Use any variety that are easily available to you. Feel free to use less to tailor the dish to your heat level preference or omit completely for a milder flavor.
  3. Udon Noodles. I used vacuum sealed packs of pre-cooked udon noodles. They can be found online and at Asian or Japanese supermarkets. You can use frozen udon noodles too or par-cooked udon noodles from the fridge section. Prepare according to package instructions before using in this recipe. Substitute with vacuum sealed packs of precooked Shanghai noodles or ramen noodles. Dried udon can be used in a pinch but note that it won’t have the same bouncy and chewy texture. Noodle-type pasta (regular, wholegrain, or gluten-free) such as linguini, bucatini or spaghetti will also work. You’ll need 7 ounces/200 grams.
  4. Ground Sichuan Red Peppercorns. This has a numbing citrusy flavor. While not spicy hot, it does make your tongue buzz and tingle 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 it 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. A spice grinder could also be used to grind them into a fine powder. Transfer to a container and store in a cool dry area for a few weeks.
  5. Storing and reheating. 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. Reheat on high in the microwave for 2-3 minutes, stirring halfway through, until hot throughout.
  6. See the ‘Variations’ section for ideas on how to customize this recipe for specific dietary needs and flavor preferences.
  7. Recipe inspired by Marion’s Kitchen.

Nutrition

Find it online: https://thatspicychick.com/sichuan-pork-broccoli-noodles/