Sichuan Spicy Minced Pork Noodles with Crispy Pork Sauce

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A classic Sichuan street food featuring springy wheat noodles topped with a rich, deeply savory minced pork sauce infused with fermented bean paste and Sichuan peppercorns. The signature drizzle of chili oil brings the famous málà heat that defines this beloved noodle bowl.

Nutrition Facts

Per serving (estimated)

• 620 kcalCalories
• 28 gFat
• 7 gSaturated Fat
• 62 gCarbs
• 4 gFiber
• 7 gSugar
• 28 gProtein
• 1180 mgSodium
• 640 mgPotassium
• 90 mgCalcium
• 4.5 mgIron
• 9 mgVitamin C
• 185 mcgVitamin A

Ingredients

For the noodles and toppings

• 14 oz fresh or dried wheat noodles
• 1 English cucumber, julienned
• 1 medium carrot, julienned
• 4 scallions, finely chopped
• 1/3 cup roasted unsalted peanuts, crushed
• 1/4 cup fresh cilantro leaves

For the crispy pork sauce

• 12 oz ground pork (about 25% fat)
• 2 tbsp vegetable oil
• 3 cloves garlic, finely minced
• 1 tbsp fresh ginger, minced
• 2 tbsp doubanjiang (Sichuan fermented broad bean paste)
• 1 tbsp sweet bean sauce (tianmianjiang)
• 1 tbsp Shaoxing wine
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp granulated sugar
• 1 tsp freshly ground toasted Sichuan peppercorns
• 1/2 cup low-sodium chicken stock

For the finishing drizzle and seasoning

• 3 tbsp homemade chili oil with sediment
• 1 tsp pure Sichuan peppercorn oil
• 2 tbsp Chinkiang black vinegar
• 1 tsp toasted sesame oil
• 1/2 tsp salt, for noodle water

Directions

1. Bring a large pot of water to a rolling boil, salt it lightly, and cook the wheat noodles until just al dente according to package directions (about 3 minutes for fresh, 6 to 8 minutes for dried). Drain and rinse under cool water to remove surface starch, then toss with a few drops of oil to prevent clumping.
2. While the water heats, prepare the pork sauce: heat the vegetable oil in a wok over medium-high heat until shimmering, then add the ground pork. Break it into fine crumbles with a spatula and stir-fry undisturbed for 3 to 4 minutes until the pork is deeply browned and slightly crispy at the edges.
3. Add the minced garlic and ginger to the wok and stir-fry for 30 seconds until fragrant, then add the doubanjiang and sweet bean sauce. Stir-fry for 1 to 2 minutes, allowing the bean pastes to caramelize and the oil to turn a rich red color.
4. Pour in the Shaoxing wine to deglaze, scraping up any fond from the bottom of the wok, then add the light soy sauce, dark soy sauce, sugar, and ground Sichuan peppercorns. Stir well to coat the pork evenly.
5. Add the chicken stock, bring the mixture to a gentle simmer, and cook for 5 to 7 minutes until the sauce reduces to a thick, glossy consistency that coats the back of a spoon. Taste and adjust seasoning with a pinch of salt or sugar if needed.
6. Divide the rinsed noodles evenly among four deep serving bowls, fanning them out slightly to make a nest for the toppings.
7. Spoon a generous heap of the crispy pork sauce over the center of each noodle portion, then arrange the julienned cucumber, carrot, and chopped scallions around the pork for color and crunch.
8. Drizzle each bowl with the chili oil, Sichuan peppercorn oil, Chinkiang black vinegar, and toasted sesame oil in that order. Finish with crushed peanuts and a sprinkle of cilantro. Instruct diners to mix everything together thoroughly from the bottom up before lifting the noodles to their mouths.

Cook’s Notes

• Toast whole Sichuan peppercorns in a dry skillet over low heat for 2 minutes before grinding them; this unlocks their citrusy, floral aroma and maximizes the numbing sensation.
• Choose ground pork with at least 20% fat for the richest, most flavorful sauce. Lean pork will taste dry and lack the silky mouthfeel that defines a great bowl.
• The crispy pork sauce keeps beautifully in the refrigerator for up to 4 days and actually deepens in flavor overnight, making it an excellent make-ahead component for quick weeknight bowls.
• For a more authentic street-style experience, briefly warm the empty serving bowls before plating; this keeps the noodles hot longer and helps the chili oil bloom on contact.
• If you cannot find doubanjiang, substitute with Korean gochujang mixed with a teaspoon of miso paste, though the flavor will lean sweeter and less pungent than the Sichuan original.

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