Sichuan rice noodle and pork stir-fry

Name: Sichuan rice noodle and pork stir-fry
Prep time: 1800 s
Total time: 1800 s
Yield: 1 Servings
Cuisine: chinese
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

Based on 20 ratings

Difficulty

Easy 👌

min.

Preparation

min.

Baking

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

How-To Videos

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 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!