Sichuan Spicy Noodle Soup recipe - ingredients, nutrition and when to eat it
This spicy noodle soup gets its numbing aroma from stir-fried pork and vegetables seasoned with doubanjiang, chili oil, and Sichuan peppercorns.
This spicy noodle soup gets its numbing aroma from stir-fried pork and vegetables seasoned with doubanjiang, chili oil, and Sichuan peppercorns. It’s perfect for lunch or dinner on a cold day when you’re craving something rich and spicy.
Chinese · 20 minutes to cook
Tips: Frying the Sichuan peppercorns from the beginning deepens their aroma, while sprinkling some in at the end makes the numbing fragrance stand out more.
Tips: Don’t simmer the Chinese-style noodles in the broth for too long; heat them separately to keep them from getting soggy.
Tips: Add the stems of the bok choy first and the leaves later to keep them crisp.
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Ingredients (1 serving)
- Pork shoulder — 70 g
- Chinese-style wheat noodles — 180 g
- Pork broth — 1 cup
- Water — 1 cup
- Bok choy — 1 pc
- Onion — 0.3 pc
- Green onion — 0.3 pc
- Garlic — 1 Tbsp
- Doubanjiang — 2 tsp
- Chili oil — 2 tsp
- Sichuan peppercorns — 0.5 tsp
- Soy sauce — 0.5 Tbsp
- Cooking oil — 1 tsp