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



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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

How to Make Szechuan Noodles


  • 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.

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