Sichuan rice noodle and pork stir-fry
Difficulty
Easy 👌30
min.
Preparation
0
min.
Baking
0
min.
Resting
Ingredients
| 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
How-To Videos
Utensils
- large mixing bowl
- cutting board
- knife
- wok or large frying pan
Nutrition per serving
Cal
719
719
Protein
32 g
32 g
Fat
38 g
38 g
Carb
62 g
62 g
Step 1/3
- 50 g wide rice noodles
- large mixing bowl
Soak wide rice noodles for approx. 20 min. in cold water.
Step 2/3
- 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
- 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!
in Berlin