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
  • 2
    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


  1. Heat oil in a large deep pan or wok on medium high heat. Saute scallions until lightly golden.
  2. Add pork and break up lumps with a spatula as you stir until all has turned evenly brown and no longer pink.
  3. Add 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.
  4. Serve hot over cooked noodles and garnish with cucumber and/or bean sprouts.

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