Sichuan-Style Pork and Pickled Vegetable Noodles

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Wheat noodles tossed with a savory-sour pork stir-fry and tangy pickled mustard greens. This asian-inspired one pot ready in about 22 minutes pairs wheat noodles, pork belly, pickled mustard greens for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 calories and feeds 2, 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: 10 min Cook: 12 min Serves 2 Asian cuisine 480 cal/serving
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Ingredients

Instructions

  1. Step 1: Cook 8 oz wheat noodles in boiling salted water for 6 minutes until tender, then rinse under cold water and set aside.
  2. Step 2: Heat 2 tbsp vegetable oil in a wok over medium-high. Add 6 oz diced pork belly and cook for 4 minutes until browned, then add 1 tsp minced garlic and stir for 30 seconds.
  3. Step 3: Crush 1/2 tsp Sichuan peppercorns and 2 dried red chilies into a powder, adding to the wok to cook for 1 minute until fragrant.
  4. Step 4: Stir in 1/2 cup pickled mustard greens, 1 tbsp soy sauce, 1 tbsp rice vinegar, and 1/4 tsp sugar, simmering for 2 minutes until the pickles soften slightly.
  5. Step 5: Add cooked noodles and toss vigorously for 2 minutes until evenly coated and heated through.

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Frequently asked questions

How long does Sichuan-Style Pork and Pickled Vegetable Noodles take to make?

Total time is about 22 minutes (10 min prep + 12 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Sichuan-Style Pork and Pickled Vegetable Noodles?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep wheat noodles from drying out.

Can I substitute ingredients in Sichuan-Style Pork and Pickled Vegetable Noodles?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Sichuan-Style Pork and Pickled Vegetable Noodles for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Sichuan-Style Pork and Pickled Vegetable Noodles?

Asian one pot like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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