Spicy Szechuan Noodle Bowl with Savory Meat Sauce
Dive into a delightful fusion of flavors with this Spicy Szechuan Noodle Bowl featuring a savory meat sauce. This dish layers rich and spicy tastes from the Szechuan province, delivering a vibrant medley of fresh ingredients and aromatic spices. Perfect for a family dinner or a special gathering, this noodle bowl is topped with a tantalizing blend of ground pork or beef, crunchy water chestnuts, and umami-rich mushrooms. Serve it with fresh, medium Chinese noodles for an unforgettable one-dish meal that's sure to impress your family and friends. Ideal for lovers of spicy cuisine, this dish combines heat and flavor in every bite.
5
Servings
440
Calories
19
Ingredients
Ingredients
Oil
4 tablespoons (divided for cooking)
Ginger
1/4 teaspoon (minced)
Scallion
1 stalk (finely chopped)
Ground Pork or Beef
1/2 lb (fresh)
Sherry Wine
1 tablespoon (none)
Light Soy Sauce
1 tablespoon (for meat mixture)
Brown Bean Sauce
2 tablespoons (none)
Hoisin Sauce
2 tablespoons (none)
Sugar
1 tablespoon (none)
Chili Paste with Garlic
1/2-1 tablespoon (to taste)
Water Chestnuts
10 (finely chopped)
Szechuan Preserved Vegetables
1/4 cup (diced)
Dried Black Mushrooms
4-6 (soaked in boiling water for 20 minutes, stems removed, diced)
Whole Bamboo Shoots
6-8 ounces (diced)
Chicken Stock
1/4 cup (none)
Fresh Chinese Noodles
1 lb (medium)
Sesame Seed Oil
1 tablespoon (for tossing noodles)
Light Soy Sauce
5 teaspoons (for serving)
Sesame Seed Oil
5 teaspoons (for serving)
Instructions
1
1. In a wok, heat 2 tablespoons of oil over medium-low heat (275°F). Add minced ginger and chopped scallion, stir-frying for about 1 minute until fragrant.
2
2. Increase the heat to high (425°F) and add the ground pork or beef to the wok. Stir-fry for about 3 minutes until the meat is browned and cooked through.
3
3. Add the sherry wine and light soy sauce to the meat mixture, cooking for an additional minute, then remove from the wok and set aside.
4
4. In the same wok, heat another 2 tablespoons of oil over medium-low heat (275°F). Add the brown bean sauce, hoisin sauce, and sugar, stir-frying for about 2 minutes.
5
5. Incorporate the chili paste, finely chopped water chestnuts, diced preserved vegetables, diced mushrooms, and bamboo shoots into the wok. Stir-fry for 2 more minutes.
6
6. Return the cooked meat to the wok along with the chicken stock. Stir well and let cook for about 5 minutes at low heat (250°F) to blend the flavors.
7
7. Meanwhile, cook the fresh Chinese noodles in a pot of boiling water for 3-5 minutes or until tender. Drain and rinse the noodles first with cold water and then with hot water to remove excess starch.
8
8. Toss the drained noodles with sesame seed oil to prevent sticking.
9
9. To serve, arrange the noodles on a large platter and top with the savory meat mixture. For individual servings, add 1 teaspoon of light soy sauce and 1 teaspoon of sesame seed oil to each bowl.
Nutrition Information
44g
Carbs
23g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the Spicy Szechuan Noodle Bowl with Savory Meat Sauce?
It is a delightful fusion of flavors featuring a savory meat sauce layered with rich and spicy tastes from the Szechuan province, served over fresh Chinese noodles.
What type of meat is used in this recipe?
You can use either ground pork or ground beef for the savory meat sauce.
How many servings does this recipe provide?
This recipe is designed to serve 5 people.
What are the calorie counts per serving?
Each serving contains approximately 440 calories.
How much protein is in each serving?
There are 23 grams of protein per serving.
How many carbohydrates are in a serving?
Each serving contains 44 grams of carbohydrates.
What type of noodles are recommended?
Medium-sized fresh Chinese noodles are recommended for the best texture and flavor.
How do I prepare the dried black mushrooms?
Soak the dried black mushrooms in boiling water for 20 minutes, remove the stems, and then dice them.
What temperature should I use to stir-fry the ginger and scallions?
Heat the oil over medium-low heat at approximately 275 degrees Fahrenheit.
How long should I cook the ground meat?
Stir-fry the meat on high heat for about 3 minutes until it is browned and thoroughly cooked.
What sauces are used in the meat mixture?
The mixture uses sherry wine, light soy sauce, brown bean sauce, and hoisin sauce.
How do I make the dish spicy?
The spiciness comes from adding chili paste with garlic, which can be adjusted between 1/2 to 1 tablespoon to taste.
How should the water chestnuts be prepared?
The water chestnuts should be finely chopped before being added to the wok.
What vegetables are included in the sauce?
The sauce includes Szechuan preserved vegetables, water chestnuts, black mushrooms, and bamboo shoots.
How long do the noodles need to boil?
Fresh Chinese noodles should be boiled for 3 to 5 minutes until they are tender.
Why are the noodles rinsed in both cold and hot water?
The noodles are rinsed first in cold water and then hot water to effectively remove excess starch.
What is the purpose of tossing the noodles in sesame oil?
Tossing the drained noodles with sesame seed oil prevents them from sticking together.
How is the dish finally served?
Arrange the noodles on a large platter or individual bowls and top them with the savory meat mixture.
Are there additional condiments for individual bowls?
Yes, you can add 1 teaspoon of light soy sauce and 1 teaspoon of sesame seed oil to each individual bowl for extra flavor.
What are the key aromatics used in this recipe?
Minced ginger and finely chopped scallions provide the aromatic base for the dish.
How much chicken stock is required?
You will need 1/4 cup of chicken stock to help blend the flavors of the meat sauce.
Is there sugar in this recipe?
Yes, 1 tablespoon of sugar is added to the sauce mixture to balance the savory and spicy flavors.
What is the total amount of oil used?
The recipe uses 4 tablespoons of oil in total for cooking, divided into two separate stages.
Can I use bamboo shoots?
Yes, the recipe calls for 6-8 ounces of diced whole bamboo shoots.
What is the suggested heat for simmering the sauce?
The sauce should simmer for about 5 minutes at a low heat of 250 degrees Fahrenheit.
How much ginger is needed?
The recipe requires 1/4 teaspoon of minced ginger.
What are the common tags for this recipe?
This dish is categorized as Szechuan, spicy noodles, one-dish meal, quick dinner, comfort food, and Asian cuisine.
How much ground meat is used?
The recipe uses 1/2 lb of fresh ground pork or beef.
What should I do after browning the meat?
Add sherry and soy sauce, cook for one minute, then remove the meat from the wok and set it aside while preparing the sauce base.
What is the weight of the noodles used?
The recipe calls for 1 lb of medium fresh Chinese noodles.