Sichuan-Style Spicy Noodles with Ground Pork

By AislePrompt Editorial · Published 2026-05-13 · Updated 2026-05-13

Wok-tossed noodles coated in a fiery, aromatic Sichuan sauce with tender ground pork and crunchy scallions for texture. This Chinese-inspired pasta recipe, ready in about 25 minutes, pairs dried wheat noodles, ground pork, vegetable oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 520 calories and feeds 3, 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.

Ingredients

• 8 oz dried wheat noodles
• 8 oz ground pork
• 2 tbsp vegetable oil
• 1 tsp, toasted and ground Sichuan peppercorns
• 3, minced garlic cloves
• 1 tbsp, minced ginger
• 1 1/2 tbsp doubanjiang (fermented chili bean paste)
• 2 tbsp soy sauce
• 1 tbsp Chinese black vinegar
• 1 tsp sugar
• 3, thinly sliced scallions
• 1 tsp sesame oil
• 1/2 tsp (optional) crushed red pepper flakes

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Instructions

1. Step 1: Bring a large pot of water to a rolling boil and add 8 oz dried wheat noodles. Cook according to package instructions until just tender, about 5-6 minutes. Drain and set aside.
2. Step 2: Heat 2 tbsp vegetable oil in a wok or large skillet over medium-high heat. Add 8 oz ground pork and cook, breaking apart with a spatula, until browned and cooked through, about 5 minutes.
3. Step 3: Add 3 minced garlic cloves, 1 tbsp minced ginger, and 1 1/2 tbsp doubanjiang to the pork. Stir-fry for 2 minutes until fragrant and the chili paste darkens.
4. Step 4: Stir in 2 tbsp soy sauce, 1 tbsp Chinese black vinegar, 1 tsp sugar, 1 tsp toasted and ground Sichuan peppercorns, and 1/2 tsp crushed red pepper flakes if using. Cook for 1 minute to blend flavors.
5. Step 5: Add the drained noodles and 3 thinly sliced scallions to the wok. Toss everything together with 1 tsp sesame oil over medium heat for 2 minutes until noodles are well coated and warmed through. Serve immediately.