Spicy Sichuan Noodles

Preparation info

  • Difficulty


Appears in

Balance and Harmony

By Neil Perry

Published 2008

  • About

This is without a doubt one of my favourite noodle dishes — Chinese Spaghetti Bolognaise! It’s great to sit down with a cold beer and dig into a big bowl of these noodles; you really don’t bother talking until it’s all gone. The fresh shanghai noodles have a wonderful silkiness and the minced pork looks like a good bolognaise sauce. The cucumbers give it a really great crunch and coolness, and the Sichuan pepper brings that wonderful hot numbing sensation. All up, it’s a cracking dish.


  • 300 g (10½ oz) minced (ground) pork
  • 350 g (12 oz) fresh shanghai noodles
  • 100 ml ( fl oz) dark soy sauce
  • 2 teaspoons salt
  • 125 ml (4 fl oz/½ cup) peanut oil
  • 2 cloves garlic, finely chopped
  • 1 tablespoon chopped ginger
  • 2 spring onions (scallions), minced
  • 3 tablespoons Chinese sesame seed paste
  • 2 tablespoons chilli oil
  • 2 tablespoons light soy sauce
  • 500 ml (17 fl oz/2 cups) fresh chicken stock
  • ½ teaspoon Sichuan pepper
  • 1 small Lebanese (short) cucumber, peeled, deseeded and cut into julienne


Marinate the pork in the dark soy sauce and 1 teaspoon of the salt for 10 minutes. Heat a wok until smoking. Add the peanut oil and, when hot, add the pork mix and stir continuously until browned, about 3 minutes. Remove with a slotted spoon and drain on paper towel.

Reheat the wok and stir-fry the garlic, ginger and spring onions until fragrant. Add the sesame paste, chilli oil, soy sauce, remaining salt and chicken stock and simmer for 5 minutes, then return the pork to the wok. Cook the noodles in a large pot of boiling water for 2 minutes and drain well.

Put the hot noodles in a large bowl, ladle the sauce over the top and sprinkle with the Sichuan pepper. Top with the cucumber to serve.