Szechuan Spaghetti (Noodles With Spicy Meat Sauce)

“When Marco Polo tried this dish he licked his fingers and took "spaghetti" back to Italy.”
READY IN:
40mins
SERVES:
5
UNITS:
US

Ingredients Nutrition

  • 4 tablespoons oil
  • 14 teaspoon ginger, minced
  • 1 stalk scallion, finely chopped
  • 12 lb ground pork or 12 lb ground beef
  • 1 tablespoon sherry wine
  • 1 tablespoon light soy sauce
  • 2 tablespoons brown bean sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sugar
  • 12-1 tablespoon chili paste with garlic
  • 10 water chestnuts, finely chopped
  • 14 cup szechwan preserved vegetables, diced
  • 4 -6 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, diced)
  • 6 -8 ounces whole bamboo shoots, diced
  • 14 cup chicken stock
  • 1 lb fresh Chinese noodles (medium)
  • 1 tablespoon sesame seed oil
  • 5 teaspoons light soy sauce
  • 5 teaspoons sesame seed oil

Directions

  1. Heat 2 tbsp oil in wok to 275°F.
  2. Stir-fry ginger and scallion 1 minute.
  3. Turn up heat to 425F, and add the meat.
  4. Stir-fry 3 minutes.
  5. Add sherry and soy sauce.
  6. Cook 1 minute, and remove from wok.
  7. Heat 2 tbsp oil in wok to 275°F.
  8. Add bean sauce, hoisin sauce, and sugar.
  9. Stir-fry 2 minutes.
  10. Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
  11. Stir-fry 2 minutes.
  12. Add pork and chicken stock.
  13. Cook 5 minutes at 250°F.
  14. Put noodles into boiling water, and cook uncovered 3-5 minutes.
  15. Drain, and rinse with cold water, then with hot water.
  16. Mix with sesame seed oil.
  17. Arrange noodles on platter, and pour meat mixture over them.
  18. Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.

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