Chen's Spicy Sichuan Noodles

By AislePrompt Editorial · Published 2026-04-04 · Updated 2026-04-04

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A fiery hand-pulled noodle dish with bold Sichuan peppercorn flavor and tender pork — a Sichuan Chinese classic celebrated for its mouth-numbing málà heat. This Asian recipe, ready in about 35 minutes, pairs sichuan peppercorns, dried red chilies, pork shoulder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 20 min Cook: 15 min Serves 4 Chinese cuisine 520 cal/serving

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Ingredients

1 tbsp sichuan peppercorns
5 dried red chilies
8 oz, thinly sliced pork shoulder
3 tbsp soy sauce
2 tbsp rice vinegar
1 tsp sugar
4 cloves, minced garlic
1 tbsp, grated ginger
12 oz soba noodles
4 cups, chopped bok choy
1 tbsp sesame oil
3, sliced green onions

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Instructions

Step 1: Toast whole Sichuan peppercorns and dried chilies in a dry skillet over medium-low heat for 2 minutes until fragrant, then grind to a fine powder using a mortar and pestle.
Step 2: Heat 1 tbsp sesame oil in a wok over high heat. Add minced garlic and grated ginger, stir for 30 seconds until aromatic.
Step 3: Add sliced pork shoulder and cook for 3 minutes until no longer pink, then add soy sauce, rice vinegar, and sugar. Stir-fry for 2 minutes until pork is coated and sauce reduces slightly.
Step 4: Cook soba noodles according to package instructions until al dente, then drain and rinse under cold water to stop cooking.
Step 5: Add ground Sichuan pepper mixture to pork sauce and stir for 1 minute to distribute heat.
Step 6: Toss cooked noodles with bok choy in the wok for 2 minutes until bok choy wilts and noodles are evenly coated. Add more sesame oil if needed for shine.
Step 7: Transfer to serving plates, top with sliced green onions, and serve immediately while hot.