Photo: Tina Dawson
Spicy Sichuan noodles
15 ingredients
30 min + 30 min
Serves 2-4
openrecipes
Deep-fried minced pork makes a deliciously crunchy topping for Chinese-spiced egg noodles.
Estimated Nutrition (whole recipe, rough)
708
Calories
47g
Protein
50g
Fat
19g
Carbs
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Peanut | 1 oz (28g) | 161 |
| Sesame | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 225g/8oz mince
- 1 tbsp soy sauce
- 1 tsp salt
- 225ml/8fl oz groundnut or vegetable oil
- 3 tbsp finely chopped garlic
- 2 tbsp finely chopped root ginger
- 5 tbsp finely chopped spring onions
- 2 tbsp sesame paste or peanut butter
- 2 tbsp soy sauce
- 2 tbsp chilli oil
- 1 tsp salt
- 225ml/8fl oz chicken stock
- 350g/12oz fresh Chinese thin egg noodlesnoodles
- 1 tbsp Sichuan pepper
- 1 red hot chilli
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By bbcfood ·
Recipe sourced from
openrecipes