Sunday, April 14, 2013

Spicy Sichuan Noodles

Spicy Sichuan Noodles are a fragrant, spicy noodle dish with stir-fried ground pork. It's one of our favorite one-pot meals.


Have you ever seen the movie Eat Drink Man Woman?  If you love foodie movies, this is one of the best.  Shot in Taiwan and directed by Academy Award winning director, Ang Lee, Eat Drink Man Woman (1994) is the story of an aging chef who tries desperately to keep his family together by cooking elaborate feasts for his three daughters every Sunday.  In the opening scene, he prepares dish after dish and you can’t help but think that he must have a crowd coming.  With every plate that was finished, I wanted to be at that table!  I counted at least 14 dishes and then the chef mentioned, as he rushed off to deal with an emergency at his restaurant, “The crab dumplings are still in the steamer!”   Crab dumplings?  Yes, please!  (I read somewhere that the opening cooking scene actually took two weeks to film.  I believe it!)

A screenshot from the movie of the LADEN #SundaySupper table, just as the chef rushes off to his restaurant. 

This week’s #SundaySupper theme, hosted by the delightful Heather of GirliChef, is movie-inspired recipes.  What could be better inspiration than Eat Drink Man Woman, where Sunday supper is the most special, unifying meal of the week?  We love Chinese food of all kinds so it was hard for me to choose just one dish, but, finally, I decided that the Spicy Sichuan Noodles from Ken Hom's Chinese Cookery would be perfect.  Noodles in Chinese culture symbolize long life (so you never cut noodles!) and anything spicy is a winner in our house.   Don’t let the long list of ingredients scare you.  This comes together quickly and is sooooo tasty.   Like many noodle dishes, it gets better and better and leftovers will be your favorite lunch ever, the next day.  If you have any left over. 

Ingredients
13 1/4 oz or 375g ground or minced pork
1 1/2 tablespoons dark soy sauce (sometimes called Special Soy in the grocery stores) 
1 tablespoon Shaoxing rice wine or dry sherry
Cantonese-style egg noodles
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 lb + or 500g dried Cantonese egg noodles
1 tablespoon sesame oil
3-4 tablespoons peanut oil
2 tablespoons garlic
2 tablespoons fresh ginger
5 tablespoons green onions
2 tablespoons sesame paste (tahini) or smooth peanut butter (I used peanut butter.)
2 tablespoons dark soy sauce
2 teaspoons light soy sauce
2 teaspoons chili bean sauce
2 tablespoon chili oil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1 cup or 250ml chicken stock

For the garnish:
2 teaspoons Sichuan peppercorns

Method
Mix the pork with the next four ingredients: the dark soy sauce, the rice wine or dry sherry, the salt and black pepper.  Stir well, cover the bowl with cling film and set aside.  (This can be done earlier in the day, in which case, refrigerate until needed.) 


Put some water on to boil in a pot big enough for your egg noodles.  Add a little salt to the water. 

Peel and finely mince your garlic and ginger.  Finely chop your green onions.  Set aside. 



When the water comes to a boil, drop in the noodles and cook about 3-5 minutes, until they are done. 



Drain the noodles in a colander and rinse with hot water.  Drain again.  


Put the noodles in a bowl and pour over the tablespoon sesame oil.  Toss to coat and cover.  This can also be done early in the day and refrigerated until needed.)


Mix the sesame paste or smooth peanut butter, dark soy sauce, light soy sauce, chili bean sauce, chili oil, salt and freshly ground black pepper in a small bowl, and set aside until you are ready to cook the dish. 


Meanwhile, toast your Sichuan peppercorns in a small skillet for a few minutes, and then grind them up with a mortar and pestle. 



Okay, are you ready to cook and eat?  

Heat your wok or large skillet until screaming hot and then add the peanut oil.  

Yeah, I didn't measure too carefully.  Sorry. 

When it is really hot too, stirfry the garlic, ginger and green onions for a couple of minutes. 


Add in the seasoned pork and break it up with a wooden spoon as it cooks.  Cook until all the pink is gone.  




Now add in the bowl of seasonings you mixed together (with the peanut butter) along with the chicken stock.   



Let it bubble along for a few minutes, and then add in the noodles. 


Stir well so the noodles are well-coated with the liquid seasonings and cook until they are hot through again.  I find it most effective to use two spoons and toss the noodles as you would a salad. 


Pour the noodles into a serving dish and sprinkle with the ground Sichuan peppercorns (and a few random chopped green onions for color, if desired) and serve immediately.  



Enjoy!  



Have a look at all the wonderful movie-inspired recipes the #SundaySupper group have for you today!  Is your favorite foodie movie among them? 


NOW SHOWING: 

Toast (bready things)


No Reservations (soups and salads)


Today's Special (fish, chicken, beef, and pork)


Forks Over Knives (veggie-heavy dishes and sides)


Udon (pasta and noodles)


Just Desserts (sweet treats)


Bottle Shock (beverages)




 

52 comments :

  1. My absolute, all time favorite movie! I watch it at least every couple of months. And .. your sechuan noodles could grace any Chinese dining table. They're just perfect. But then again.. anything with spice... and pork... and well, noodles is a winner in my book! Well done!

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  2. I'm with you, Toby! This dish hits all the necessary buttons for me. I hadn't seen the movie before this Sunday Supper theme came up but it's my new favorite. How have I missed it all these years?

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  3. I'm so jealous of your wok! These noodles look absolutely wonderful, Stacy!

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  4. I've had it for almost 26 years, Jennie, but I must confess, it hardly ever comes out any more. I have a great big non-stick skillet I use instead but, for this event, after watching that wonderful movie, I just had to use it. I was reminded of how much I love it so it's not so far back in the cupboard now. :) Perhaps it'll get to come out more often in future.

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  5. It is mesmerizing, isn't it, Renee? I was so impressed and was actually rather relieved to hear that it took two weeks to film. I didn't feel near as inadequate as I had while watching it!

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  6. No I have certainly not seen this movie before. Glad to have discovered it through you! I have to admit too that I don't know many food movies out there.

    So that is why they don't cut their noodles? haha never thought of it before but the long live makes sense. ^^
    Thank you very much for sharing your recipe with step by step pics. That should help me getting it completely right. ;) Happy Sunday!

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  7. What a yummy dish. I am regretful that I gave my wok to Salvation Army.

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  8. number one: I adore this movie (and the sort-of-spinoff, Tortilla Soup)! I get so hungry when I watch it. And number two: I would kill for a bowl of your noodles right now - they look amazing.

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  9. What a great dish - I don't know why but the image of the nests of noodles in the water really made me smile.

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  10. Ihave never seen Eat Drink Man Woman, but it sounds like a great movie. I'll have to check it out. These noodles also look and sound great. Like homemade Chinese take out!

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  11. Oh my...one of my faves! I love this dish too. Spicy noodles? I wouldn't even share!

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  12. Happy Sunday to you too, Helene! Let me know if you give it a try. It's really quite delicious.

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  13. I heard about that one, Heather, but since it was a remake, I decided I should see the original first. Tortilla Soup is on my list though! If you like spicy, you will love these noodles. We loved them!

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  14. I love those little noodles nests too, Amanda!

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  15. Homemade is almost always better than take out, Laura! You need to see this movie. It really was great.

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  16. My husband traveled after one big bowlful, Jen, so I have eaten most of this single-handedly over the last couple of days. I have no regrets. :)

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  17. This looks amazing... I need to find those Cantonese Egg Noodles so that I can try it.

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  18. A lot of normal supermarkets seem to carry them now, Isabel, in the international or Asian aisle or sometimes even with the regular pasta. In actual Asian markets sometimes you can even find the fresh ones!

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  19. I could eat the whole platter. This look so amazing! Yum!

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  20. I´m literally craving those noodles Stacy! It´s the type of asian recipe that I like, with a lot of ingredients but not complicated. Gorgeous!

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  21. Oh wow, another home run by you!! Great post!!

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  22. Oh, how I'd love a big bowl of your spicy noodles! They look fantastic!!!

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  23. This looks incredible! I love the flavors going on here. I have to give this a try!

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  24. Loved "Eat Drink Man Woman", and your recipe looks amazing. I also love how well worn your wok is. Puts a smile on my face!

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  25. Spicy noodles are awesome! Great looking bowl

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  26. The noodles look sooo good, Stacy. I can almost hear the sizzle of the soy and spices coating the noodles. Yum!
    P.s. Glad you mentioned the importance of keeping the noodles in their natural "long life" state.

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  27. The list was long, Paula, which I know puts some people off, but it really was easy. And so worth it! Thank you!

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  28. Thank you, Liz! They were pretty delicious.

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  29. Please do, Megan. I hope you like them as much as we did!

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  30. I really should use it more, Martin. Thank you for your kind words!

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  31. They were awesome, Sarah! Thank you!

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  32. It makes them harder to stir (or toss) but I just can't cut them after so many years in Asia, Kim. Funny how those things get ingrained, isn't it?

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  33. Must tell my sister-in-law about why you shouldn't cut noodles. We always give her a hard time about how she mutilates her spaghetti. This is my kind of dish and sounds like my kind of movie too.

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  34. OH my this looks wonderful! I love spicy dishes!

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  35. Excuse me as I drool all over my keyboard for a moment!!! I love anything spicy, and this dish has some amazing flavors!

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  36. I'm not sure the rule applies to those who aren't Chinese, but I try not to take chances, Shelby!

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  37. Drool away, Katie! It's your own keyboard, after all. :) I think this dish will start making a regular rotation at our house. It was that good.

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  38. This movie is on my "to watch" list... I've heard such good things and this dish... oh this dish!! BEAUTIFUL Stacy!

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  39. MMmmm, this looks SO good! I'm going to have to give this one a try - and I'm also going to have to watch that movie. I've never seen it :)

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  40. One of my favorite movies! And this noodle dish sounds awesome. Definitely going to try this. BTW...love your wok! It looks like it's well loved. I wish we had a gas stove so I could use the real deal. I have a nonstick imposter wanna-be wok...but it works for me!

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  41. I just love all the helpful pictures in your posts. I've never seen the movie you referenced, but now it's in my Netflix queue. I really appreciated seeing the entire preparation of your noodles, etc. in pictures (we even have the same wok). Great post and beautiful photos!

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  42. Thank you, Nicole! I found it on 1channel.ch since I don't have access to Netflix or the like overseas. So glad I did!

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  43. It has English subtitles, Conni, so it's not a good multitasking kind of movie, but I settled in with a glass of wine and some olives and really enjoyed it. You just want to jump up and head into the kitchen while they are cooking.

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  44. As I mentioned to a couple of the other commenters, Amy, I don't use it often enough because I have an enormous non-stick pan that usually suffices. But for this dish, I just had to break it out again. It is well-loved! I just have to make sure to oil it each time, or it wants to rust. As for the noodles, I hope you enjoy them as much as we did!

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  45. Thank you, Alaiyo! Your kind words just made my day!

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  46. Good Morning Stacy! The picture looked so spicy and yummy - that I'm here early in the morning reading about your Spicy Sichuan Noodles - loving it and craving for it now. But unfortunately, the post comes much after the #SundaySupper is over!

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  47. The #SundaySupper is never really over, Ishita! There is always next Sunday to try it. That said, this is quick enough for a week night meal as well. I need to get better about posting on our FooderatiArabia site. This was my first post in AGES.


    And P.S. I ate them for breakfast the next day. They were even more delicious in the morning. :)

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  48. I bet it tasted even better, with the spices becoming more strong!

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  49. It did! I don't know if they became more strong but they had soaked into the noodles even more, if that's possible.

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