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Spicy Sichuan pork with cold sesame noodles

Jessica Brook
Jessica Brook

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Spicy Sichuan pork with cold sesame noodles.
Spicy Sichuan pork with cold sesame noodles. James Moffatt

Hot nights call for cold noodles. Here, they’re teamed with pork in a punchy sauce featuring the gentle hum of Sichuan pepper.

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Ingredients

  • 300g dried egg noodles

  • 60ml (¼ cup) lime juice

  • 2 tbsp sesame oil, plus extra to brush

  • 2 tbsp toasted sesame seeds

  • 1 tsp dried chilli flakes

  • 60ml (¼ cup) Shaoxing cooking wine

  • 2 tbsp oyster sauce

  • 2 tbsp soy sauce

  • 2 tsp Chinese five spice

  • ½ tsp Sichuan pepper, lightly crushed

  • 800g pork tenderloin, trimmed

  • 2 Lebanese cucumber, shredded

  • 3 spring onions, thinly sliced on the diagonal

Method

  1. Step 1

    Cook the egg noodles according to the packet instructions. Drain and rinse in cold water to prevent them from over-cooking. Whisk together the lime juice, sesame oil, sesame seeds and chilli flakes in a medium bowl. Add the noodles and toss to coat. Refrigerate.

  2. Step 2

    Mix the Shaoxing cooking wine, oyster and soy sauces, five spice, and Sichuan pepper together in a small bowl and set aside.

  3. Step 3

    Heat a non-stick frying pan over high heat. Brush the pork with a little sesame oil and cook for 1 minute each side. Add the Sichuan pepper mixture and ¼ cup water, cover, reduce the heat to low and simmer for 6-8 minutes, or until pork is cooked through and the sauce has thickened. Remove from the heat, set aside to rest for 5 minutes, then cut into slices.

  4. Step 4

    Serve the noodles with sliced pork, cucumber, spring onions and a drizzle of pan juices.

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Jessica BrookJessica Brook is a recipe writer.

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Original URL: https://www.theage.com.au/goodfood/recipes/spicy-sichuan-pork-with-cold-sesame-noodles-20240205-p5f2kg.html