Spicy Sichuan pork with cold sesame noodles
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.
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Jessica Brook is a recipe writer.From our partners
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Original URL: https://www.watoday.com.au/goodfood/recipes/spicy-sichuan-pork-with-cold-sesame-noodles-20240205-p5f2kg.html