Sichuan rice noodle and pork stir-fry

Based on 34 ratings

Yingpin

Contributor

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

Utensils

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

How-To Videos

How to secure a cutting board

How to cut green onions

Nutrition per serving

Cal
719
Protein
32 g
Fat
38 g
Carb
62 g

  • Step 1/3

    Soak wide rice noodles for approx. 20 min. in cold water.
    • 50 g 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 g 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!