Szechuan Noodles

Fran Say


A very popular Szechuan noodle dish. We can't get enough of it! The cucumbers and bean sprouts are a must. Enjoy it with everything stirred well together.

★★★★★ 2 votes


1/4 c
vegetable oil
scallions, chopped
1 lb
ground pork
1 can(s)
6 oz. sweet bean sauce (available at asian market)
1/2 c
3-1/2 Tbsp
ground bean sauce
1-1/2 Tbsp
1/2 tsp
sesame oil
1 pkg
egg noodles, cooked per directions
1/2 c
julienned cucumbers
1 c
bean sprouts, blanched


1Heat oil in a large deep pan or wok on medium high heat. Saute scallions until lightly golden.
2Add pork and break up lumps with a spatula as you stir until all has turned evenly brown and no longer pink.
3Add sweet bean sauce, water, ground bean sauce, and sugar. Stir occasionally as you let sauce cook down to desired consistency, about 5 minutes. It should be pretty thick and viscous. Add sesame oil.
4Serve hot over cooked noodles and garnish with cucumber and/or bean sprouts.