Sichuan rice noodle and pork stir-fry

Step 1/ 3

• 100 g wide rice noodles

• large mixing bowl

Soak wide rice noodles for approx. 20 min. in cold water.

Step 2/ 3

• 2 carrot
• 4 green onions
• 6 chili

• cutting board
• knife

Cut the carrot into matchsticks and finely slice the green onions. Chop dried chili.

Step 3/ 3

• 200 g ground pork
• 2 tbsp dark soy sauce
• 4 tbsp fermented soy bean paste
• 2 tbsp spicy bean paste
• 2 tsp Chinese five-spice powder
• 2 tbsp light soy sauce
• salt

• wok or large frying pan

Heat oil in a wok over high heat. Add ground pork and fry for approx. 1 min. Add carrott, dried chili, dark soy sauce, fermented soy bean paste, and spicy bean paste. Stir to combine. Drain rice noodles and add to wok, then toss to coat. Season with Chinese five-spice powder, light soy sauce and salt to taste. Add sliced green onions before serving. Enjoy!

Enjoy your meal!