Recipe by BThomson
A very popular and very spicy Szechwan noodle dish. Easy and fun to make! I like to add a little garlic to this when I make it. About a tablespoon or so. If you prefer less spicy food, omit the green and red chili peppers. The dish is delicious even without them. The Spicy Bean Sauce (AKA Ma Po Sauce) isn't actually very "hot" at all, but definitely do not omit this ingredient! You will probably need to go to an asian market for this one. The only type I'm able to find is by Lee Kum Kee. UPC 0-78895-61000-0. Chinese chili sauce (Siracha) also works in a pinch. Serve with some rice and enjoy!
Top Review by ChloeBaby
Wooo!!! This will definitely wake up your taste buds! I don't know if it was because I couldn't find the spicy bean sauce and so substituted siracha as suggested, or if my chilies were just super potent, but this has a really good kick. I also added the garlic as well. Great flavour all around, I will definitely be making this one again! (hopefully I can find spicy bean sauce before then and try it that way!) Thanks for posting.
Made for 2011 Fall PAC
- 1⁄4 lb bean threads
- 1⁄4 lb ground pork
- 3 tablespoons green onions, chopped
- 1 tablespoon fresh ginger, finely chopped
- 1 -2 tablespoon szechuan hot bean sauce
- 1 tablespoon rice wine (or dry sherry)
- 1 tablespoon soy sauce (light or dark)
- 1 teaspoon salt
- 1 cup chicken stock
- 3 -5 tablespoons peanut oil
- 2 -3 fresh red chili peppers (optional)
- 2 -3 dried mushrooms (optional)
- 1 serrano pepper (optional)
- 1 dash sesame oil, to taste
Directions See How It's Made
- Soften the noodles briefly in warm water. When they are soft, mostly clear and pliable, drain and cut both ends to shorten them to manageable lengths.Be careful not to over soak. Set aside.
- To prepare the red peppers: Top and seed the red peppers and chop finely. If using dried red peppers, soak in warm water until softened, then seed and chop. Set aside.
- To prepare the green pepper: Top, seed and cut into shreds. Fry shortly in 1 Tbsp cooking oil on high heat with a pinch of salt. Set aside.
- To prepare mushrooms: Soak dried mushrooms in warm water until softened. Cut away the tough stems and cut the mushrooms into 1/2 inch pieces. Set aside.
- Chop the ginger and green onions. Put them both on a small plate with the hot bean sauce and red peppers. Set aside.
- In a bowl, mix the rice wine, soy sauce, salt, mushrooms and chicken stock. Set aside.
- Heat the oil in a wok or large pan until hot. Add the pork and toss until grey, breaking up the pork into very tiny bits as you do.
- Add the ginger, onions, peppers and bean sauce and stir it well.
- When the pork and ginger have absorbed the red color from the bean sauce and become strongly aromatic, add the bowl containing the wine, soy sauce, salt and stock.
- Reduce heat and stir once.
- Add noodles.
- Simmer, stirring occasionally until the liquid is absorbed.
- Stir in green peppers with sesame oil.
- Serve immediately and enjoy!