Skip the carryout menu. Our take on this popular Chinese Sichuan street food recipe features a spicy sauce, fresh vegetables, and ground pork.

Source: Better Homes and Gardens


Credit: Blaine Moats

Recipe Summary test

50 mins
9 1/2 cups


Ingredient Checklist


Instructions Checklist
  • In a 5- to 6-qt. Dutch oven heat oil and peppercorns over medium 1 to 2 minutes or until peppercorns are fragrant, stirring occasionally. Remove from heat. Let stand 2 minutes. Remove and discard peppercorns, reserving oil.

  • Add ground pork, garlic, and five-spice powder to oil in Dutch oven. Cook over medium-high heat until meat is browned. Using a slotted spoon, remove meat. Add carrot and shallots to drippings. Cook 2 minutes, stirring occasionally.

  • Add broth and bean paste to Dutch oven. Bring to boiling. Add noodles; return to boiling. Cook according to noodle package directions until tender, stirring occasionally and adding broccoli the last 2 minutes. Stir in cooked meat and pea pods; cook 2 minutes more. Stir in vinegar. Top servings with peanuts.

*Shopping Tip

Buy Szechuan peppercorns at Asian markets or spice stores. An Asian market is best for salty, garlicky black bean paste and leafy Chinese broccoli (aka gai lan). Black vinegar is occasionally at large supermarkets. (A good sub for it is 1 Tbsp. each rice vinegar and Worcestershire sauce.)

Nutrition Facts

397 calories; fat 20g; cholesterol 51mg; saturated fat 5g; carbohydrates 30g; mono fat 9g; poly fat 2g; insoluble fiber 3g; sugars 4g; protein 25g; vitamin a 2070.1IU; vitamin c 36.5mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 7.5mg; vitamin b6 0.6mg; folate 39mcg; vitamin b12 0.7mcg; sodium 1178mg; potassium 708mg; calcium 72mg; iron 2.8mg.