Sichuan-Style Noodles

Name: Sichuan-Style Noodles
Ingredients: 1 pound fresh noodles (chinese thin noodles are best, otherwise angel hair pasta is a great option); 3 tablespoon peanut or vegetable oil; 1/2 pound shredded barbecue pork, store-bought or homemade*; 1/2 cup bok choy, cut on the diagonal into 1/2-inch pieces; 1/2 cup broccoli florets; 1/2 cup snow peas; 1 onion, thinly sliced; 1 cup chicken broth; 1 teaspoon cornstarch; 2 tablespoon light soy sauce; 2 tablespoon hoisin sauce; 1 teaspoon sesame oil; 1/2 teaspoon sugar; 1 teaspoon chinese chile paste with garlic

Oswald Rivera|May 16, 2013 3:32 pm EST

4 (1 ratings)

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This dish is one of my favorites. An inclusive, simple, all-in-one meal that harbors the taste of this fabulous cuisine. This particular recipe is from my second cookbook, Feasting with the Ancestors (Sutton Publishing, UK).

Servings

4

Ingredients

1 pound fresh noodles (chinese thin noodles are best, otherwise angel hair pasta is a great option)
3 tablespoon peanut or vegetable oil
1/2 pound shredded barbecue pork, store-bought or homemade*
1/2 cup bok choy, cut on the diagonal into 1/2-inch pieces
1/2 cup broccoli florets
1/2 cup snow peas
1 onion, thinly sliced
1 cup chicken broth
1 teaspoon cornstarch
2 tablespoon light soy sauce
2 tablespoon hoisin sauce
1 teaspoon sesame oil
1/2 teaspoon sugar
1 teaspoon chinese chile paste with garlic

Directions

Parboil the noodles in a pot of boiling water for 3 minutes. To make sure noodles do not stick, loosen up the noodles with chopsticks as they boil.
Heat the oil in a wok or large frying pan. Add the pork, bok choy, carrots, broccoli, snow peas, and onion, and stir-fry until the vegetables are crisp-tender, about 2 minutes. Remove the vegetables to a platter.
Add the remaining ingredients, stirring until thickened. Add the pork and vegetables and stir well until the mixture comes to a boil. Taste and adjust seasonings as desired. Serve.