Spicy Szechwan Ground Pork Noodles Recipe

How to make it

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• Marinate the ground pork with ligh soy sauce, garlic-chili sauce, and sweet bean paste. Let sit for 5 - 10 minutes. If you like your dish extra-spicy, like I do, then add more of the garlic-chili sauce. Otherwise, don't add more than one teaspoon of this fiery sauce.
• Bring a pan of water to boil. Select a pan at least 10 inches in diameter so that the somen noodles can sit comfortably without touching the edges of the pan.
• Add the somen noodles and allow to soften for 5 - 6 minutes. Do not overcook.
• Remove the noodles, strain, rinse, and place in a bowl. The pork will go over the noodles later.
• Pre-heat a large pan or wok on high heat. Add the oil and swirl to coat the pan. Add the marinated ground pork and stir-fry quickly for about 5 minutes. Here, we are just giving the meat that initial sear.
• Make sure to spread the pork out evenly across the pan. Do not let the pork sit and cook or it will stick together like a steak. I like to use a bamboo spatula to press the meat out rather than a silicone one, as bamboo is much sturdier.
• One the meat is distributed across the pan, I add a bit of water (about 4 - 5 tablespoons). I then turn down the heat, and put a lid on the pan, allowing the meat to cook thoroughly. If you like more gravy, you can always add more water. The dish can be fine-tuned by adding more salt and pepper if you add too much water.
• Finally, add a teaspoon of the dark soy sauce to enrich the color of your gracy. Pour over your noodles, and garnish with a sprinkling of the parsely flakes.