Spicy Sichuan pork with cold sesame noodles

Name: Spicy Sichuan pork with cold sesame noodles
Cook time: 30 min
Yield: 4
Cuisine: Chinese
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

Jessica Brook

February 5, 2024

Spicy Sichuan pork with cold sesame noodles. James Moffatt

easyTime:< 30 minsServes:4

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

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

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.
Step 2
Mix the Shaoxing cooking wine, oyster and soy sauces, five spice, and Sichuan pepper together in a small bowl and set aside.
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.
Step 4
Serve the noodles with sliced pork, cucumber, spring onions and a drizzle of pan juices.