Szechuan Spaghetti (Noodles With Spicy Meat Sauce)

Total Time
Prep 20 mins
Cook 20 mins

When Marco Polo tried this dish he licked his fingers and took "spaghetti" back to Italy.

Ingredients Nutrition

  • 4 tablespoons oil
  • 14 teaspoon ginger, minced
  • 1 stalk scallion, finely chopped
  • 12 lb ground pork or 12 lb ground beef
  • 1 tablespoon sherry wine
  • 1 tablespoon light soy sauce
  • 2 tablespoons brown bean sauce
  • 2 tablespoons hoisin sauce
  • 1 tablespoon sugar
  • 12-1 tablespoon chili paste with garlic
  • 10 water chestnuts, finely chopped
  • 14 cup szechwan preserved vegetables, diced
  • 4 -6 dried black mushrooms (soaked in boiling water 20 minutes, stems removed, diced)
  • 6 -8 ounces whole bamboo shoots, diced
  • 14 cup chicken stock
  • 1 lb fresh Chinese noodles (medium)
  • 1 tablespoon sesame seed oil
  • 5 teaspoons light soy sauce
  • 5 teaspoons sesame seed oil


  1. Heat 2 tbsp oil in wok to 275°F.
  2. Stir-fry ginger and scallion 1 minute.
  3. Turn up heat to 425F, and add the meat.
  4. Stir-fry 3 minutes.
  5. Add sherry and soy sauce.
  6. Cook 1 minute, and remove from wok.
  7. Heat 2 tbsp oil in wok to 275°F.
  8. Add bean sauce, hoisin sauce, and sugar.
  9. Stir-fry 2 minutes.
  10. Add chili paste, water chestnuts, preserved vegetables, mushrooms, and bamboo.
  11. Stir-fry 2 minutes.
  12. Add pork and chicken stock.
  13. Cook 5 minutes at 250°F.
  14. Put noodles into boiling water, and cook uncovered 3-5 minutes.
  15. Drain, and rinse with cold water, then with hot water.
  16. Mix with sesame seed oil.
  17. Arrange noodles on platter, and pour meat mixture over them.
  18. Serve in individual bowls, adding 1 tsp soy sauce& 1 tsp sesame seed oil to each bowl.


Most Helpful

Lets just say my BF has never raved about my cooking, and when we cook he is the one who is the master of seasoning. So when I was able to pull off this dish he was amazed. He even reminded himself to take it to work for lunch the next day! We had a little trouble with locating all of the ingredients, the brown bean sauce translated to black bean garlic and the preserved vegetables the came in a envelope like space food, was a little iffy, but when it was done, it was really good. Perfect flavoring and the most authentic that my BF has had in a long time. I did chop all ingredients into small pieces and enjoyed over chinese fried noodles. Even better the next day. Thank you whom ever came up with this recipe for thier expertise in balancing flavors.

K & c March 14, 2007

Ok, this is a seriously fantastic recipe! I'm still trying to work out how I could taste szechuan pepper when there was none in the recipe! I used pork, hokkein noodles and shao xing for the sherry. I could not find ya cai very easily so substituted with tianjin preserved veggie instead which my Szechuan cookbook informs me is an ok substitution! I used the higher amount of chilli paste with garlic too. Beautiful version of dan dan noodles, just loved this - thanks for posting, it'll be made again!

currybunny July 06, 2006

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