Spicy Szechuan Pork with Rice Noodles

Spicy Szechuan Pork with Rice Noodles is a bold, flavorful dish inspired by traditional Szechuan cuisine. Known for its vibrant heat, numbing Szechuan peppercorns, and umami-packed sauce, this stir-fry delivers an exhilarating combination of flavors that tantalize the taste buds. Tender pork slices, coated in a spicy, garlicky sauce, are paired with soft, silky rice noodles that soak up the sauce, creating a perfect balance of spice, savoriness, and texture.

This recipe is ideal for anyone craving an authentic, restaurant-quality Chinese dish at home. It’s quick enough for weeknight dinners but impressive enough to serve for guests. The aromatic combination of garlic, ginger, chili paste, soy sauce, and Szechuan peppercorns ensures every bite is packed with excitement and depth of flavor.

Why I Love This Recipe

I love this recipe because it combines bold, intense flavors with a simple cooking method. The pork is tender and juicy, perfectly complemented by the numbing spice of Szechuan peppercorns and the heat of chili paste. The rice noodles provide a soft, neutral base that absorbs the flavorful sauce, ensuring every bite is rich and satisfying.

It’s also versatile and quick to prepare. The ingredients are easy to source, and the stir-fry cooks in under 20 minutes, making it perfect for a fast, flavorful meal. Each element — pork, sauce, noodles, and aromatics — works harmoniously to create a dish that’s both comforting and exciting.

Why It’s a Must-Try Dish

This dish is a must-try because it offers an authentic taste of Szechuan cuisine without requiring complicated techniques or exotic ingredients. The combination of heat, spice, and umami delivers a flavor profile that’s addictive and memorable.

Whether you enjoy spicy food or are looking to explore traditional Chinese flavors, Spicy Szechuan Pork with Rice Noodles provides a perfect balance of textures and taste. The dish is satisfying, quick to make, and versatile enough to adapt to different protein or vegetable preferences.

Recipe Details

• Preparation Time: 15 minutes
• Cooking Time: 20 minutes
• Total Time: 35 minutes
• Servings: 4 servings
• Calories: Approximately 540 kcal per serving
• Course: Main Course
• Cuisine: Chinese (Szechuan-style)

Ingredients

For the Pork and Noodles

• 1 lb (450 g) pork tenderloin or pork shoulder, thinly sliced
• 8 oz (225 g) rice noodles
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms (optional)
• 2 green onions, chopped

For the Szechuan Sauce

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon chili paste (Sambal Oelek or Szechuan chili sauce)
• 1 teaspoon Szechuan peppercorns, crushed
• 1 tablespoon sugar or honey
• ½ teaspoon sesame oil
• ¼ cup water or chicken broth

For Garnish

• Fresh cilantro
• Crushed peanuts (optional)
• Extra sliced chili (optional)

Cooking Directions (Overview)

1. Cook rice noodles according to package instructions.
2. Mix the Szechuan sauce ingredients in a bowl.
3. Stir-fry garlic, ginger, and vegetables in hot oil.
4. Add pork and cook until browned.
5. Pour in the sauce and stir-fry until thickened.
6. Toss in the cooked rice noodles and coat with sauce.
7. Garnish and serve hot.

Step-by-Step Preparation Method

Step 1: Cook the Rice Noodles

1. Boil a pot of water and cook rice noodles according to package instructions (usually 6–8 minutes).
2. Drain, rinse under cold water, and set aside.

Step 2: Prepare the Szechuan Sauce

1. In a small bowl, combine soy sauce, rice vinegar, hoisin sauce, chili paste, crushed Szechuan peppercorns, sugar or honey, sesame oil, and water or broth.
2. Stir until well blended and set aside.

Step 3: Stir-Fry Vegetables

1. Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat.
2. Add garlic and ginger, stir-fry for 30 seconds until fragrant.
3. Add red bell pepper and mushrooms; cook for 2–3 minutes until slightly softened.

Step 4: Cook the Pork

1. Add the thinly sliced pork to the skillet.
2. Stir-fry for 4–5 minutes until the pork is browned and cooked through.

Step 5: Add the Sauce

1. Pour the prepared Szechuan sauce into the skillet.
2. Stir well to coat the pork and vegetables evenly.
3. Cook for 2–3 minutes until the sauce thickens slightly.

Step 6: Combine with Rice Noodles

1. Add the cooked rice noodles to the skillet.
2. Toss gently to coat the noodles with the sauce and evenly distribute the pork and vegetables.

Step 7: Garnish and Serve

1. Remove from heat and sprinkle with chopped green onions, fresh cilantro, and crushed peanuts if desired.
2. Serve immediately with extra chili for added heat.

How to Serve

Serve Spicy Szechuan Pork with Rice Noodles hot, garnished with fresh cilantro and green onions. It pairs well with a side of steamed vegetables, cucumber salad, or a light Asian-inspired soup. For an extra kick, drizzle additional chili sauce on top.

This dish is perfect for a weeknight dinner, family meal, or a casual dinner party with friends.

Recipe Tips

• Adjust Spice Level: Reduce or increase chili paste and Szechuan peppercorns according to your heat preference.
• Cook Pork Quickly: High heat ensures the pork stays tender and doesn’t overcook.
• Prep Ingredients First: Have all vegetables and sauce ready before stir-frying — Szechuan dishes cook fast.
• Use Fresh Peppercorns: Freshly crushed Szechuan peppercorns provide better aroma and flavor than pre-ground powder.
• Avoid Overcooking Noodles: Cook rice noodles until just tender to prevent mushiness.

Variations

1. Chicken or Beef Option: Substitute pork with thinly sliced chicken breast or beef sirloin.
2. Vegetarian Version: Replace pork with tofu or tempeh, and use vegetable broth for the sauce.
3. Noodle Swap: Use egg noodles, soba noodles, or rice vermicelli instead of rice noodles.
4. Extra Vegetables: Add snap peas, baby corn, or bok choy for more texture and nutrition.
5. Sauce Variation: Add peanut butter for a slightly nutty, creamy twist.

Freezing and Storage

• Refrigeration: Store leftovers in an airtight container for up to 3 days. Reheat gently in a skillet or microwave, adding a splash of water or broth to loosen the sauce.
• Freezing: Freeze cooked pork and sauce separately for up to 2 months. Rice noodles should be cooked fresh for best texture.
• Reheating Tip: Reheat the pork and sauce on medium heat, then toss with freshly cooked noodles before serving.

Special Equipment Needed

• Large skillet or wok
• Mixing bowls for sauce preparation
• Knife and cutting board
• Tongs or spatula
• Pot for cooking rice noodles

Conclusion

Spicy Szechuan Pork with Rice Noodles is a quick, bold, and satisfying dish that brings authentic Chinese flavors into your kitchen. The tender pork, aromatic vegetables, and numbing, spicy sauce combine with soft rice noodles to create a meal that’s both comforting and exciting.

Its versatility, quick cooking time, and intense flavor make it a must-try recipe for anyone who loves bold, authentic Asian cuisine. Once you experience the heat, spice, and umami of this dish, it will undoubtedly become a favorite in your weekly meal rotation.

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Spicy Szechuan Pork with Rice Noodles

Author: Anna Williams Cuisine: Chinese Courses: Dinner

Difficulty: Beginner Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 4 Calories: 540 kcal per serving

Description

Spicy Szechuan Pork with Rice Noodles is a bold, flavorful dish inspired by traditional Szechuan cuisine. Known for its vibrant heat, numbing Szechuan peppercorns, and umami-packed sauce, this stir-fry delivers an exhilarating combination of flavors that tantalize the taste buds. Tender pork slices, coated in a spicy, garlicky sauce, are paired with soft, silky rice noodles that soak up the sauce, creating a perfect balance of spice, savoriness, and texture.

Ingredients

Scale

1/2x 1x 2x 3x

For the Pork and Noodles

• 1 lb (450 g)
• 8 oz (225 g)
• 2 tablespoons vegetable oil
• 3 cloves garlic, minced
• 1 tablespoon fresh ginger, grated
• 1 red bell pepper, thinly sliced
• 1 cup sliced mushrooms (optional)
• 2 green onions, chopped

For the Szechuan Sauce

• 3 tablespoons soy sauce
• 2 tablespoons rice vinegar
• 1 tablespoon hoisin sauce
• 1 tablespoon chili paste (Sambal Oelek or Szechuan chili sauce)
• 1 teaspoon Szechuan peppercorns, crushed
• 1 tablespoon sugar or honey
• ½ teaspoon sesame oil
• ¼ cup water or chicken broth

For Garnish

• Fresh cilantro
• Crushed peanuts (optional)
• Extra sliced chili (optional)

Instructions

1. Step 1: Cook the Rice Noodles : Boil a pot of water and cook rice noodles according to package instructions (usually 6–8 minutes). Drain, rinse under cold water, and set aside.
2. Step 2: Prepare the Szechuan Sauce : In a small bowl, combine soy sauce, rice vinegar, hoisin sauce, chili paste, crushed Szechuan peppercorns, sugar or honey, sesame oil, and water or broth. Stir until well blended and set aside.
3. Step 3: Stir-Fry Vegetables : Heat 2 tablespoons of vegetable oil in a large skillet or wok over medium-high heat. Add garlic and ginger, stir-fry for 30 seconds until fragrant. Add red bell pepper and mushrooms; cook for 2–3 minutes until slightly softened.
4. Step 4: Cook the Pork : Add the thinly sliced pork to the skillet. Stir-fry for 4–5 minutes until the pork is browned and cooked through.
5. Step 5: Add the Sauce : Pour the prepared Szechuan sauce into the skillet. Stir well to coat the pork and vegetables evenly. Cook for 2–3 minutes until the sauce thickens slightly.
6. Step 6: Combine with Rice Noodles : Add the cooked rice noodles to the skillet. Toss gently to coat the noodles with the sauce and evenly distribute the pork and vegetables.
7. Step 7: Garnish and Serve : Remove from heat and sprinkle with chopped green onions, fresh cilantro, and crushed peanuts if desired. Serve immediately with extra chili for added heat.

Keywords: Spicy Szechuan Pork with Rice Noodles