Amount Per Serving
calories 829
% Daily Value *
Total Fat 38 g 59 %
Saturated Fat 5 g 26 %
Monounsaturated Fat 11 g
Polyunsaturated Fat 6 g
Trans Fat 0 g
Cholesterol 64 mg 21 %
Sodium 504 mg 21 %
Potassium 225 mg 6 %
Total Carbohydrate 114 g 38 %
Dietary Fiber 7 g 26 %
Sugars 6 g
Protein 27 g 55 %
Vitamin A 18 %
Vitamin C 17 %
Calcium 3 %
Iron 9 %
To make the chili oil: In a small pot, add the Sichuan peppercorns, cinnamon stick, star anise, and oil. Over medium low heat, slowly heat to 325 degrees, and then turn off the heat. Wait 6 - 7 minutes, then remove the peppercorns, cinnamon stick, and star anise with a slotted spoon.
Add the crushed red pepper flakes and allow them to steep in the hot oil. It should start smelling fragrant, almost like popcorn. Allow the oil to cool. This makes more chili oil than you’ll need, but you’ll be glad to have it on hand for use in other dishes. Store in a glass jar and keep refrigerated.
Tip: the crushed red pepper flakes are quite spicy, so if you want a milder chili oil, buy whole dried red chilies from any Asian market, de-seed them, and then use a food processor to chop them into flakes to make the oil.
To make the meat mixture: In a wok, heat a teaspoon of oil over medium heat, and brown the ground pork. Add the sweet bean sauce, shaoxing wine, dark soy sauce, and five spice powder. Cook until all the liquid is evaporated. Set aside.
Heat the other 2 teaspoons of oil in the wok over medium heat, and sautee the sui mi ya ci (pickled vegetables) for a few minutes. Set aside.
To make the sauce: Mix together all the ingredients. Taste and adjust seasoning if you like. You can loosen it with more hot water, add more Sichuan peppercorn powder, etc.
To prepare the noodles and veggies & assemble: Cook the noodles according to package directions and drain. Blanch the greens in the noodle water, and drain.
Divide the sauce among four bowls, followed by the noodles and the leafy greens. Add the cooked pork and sui mi ya cai over the top. Sprinkle with chopped peanuts and scallions (totally optional!) if you like, and mix everything together. Enjoy!
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (659g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 415 | ||
Calories from Fat: 316 (76%) | ||
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Amt Per Serving | % DV | |
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Total Fat 35.1g | 47 % | |
Saturated Fat 5.9g | 29 % | |
Monounsaturated Fat 15.3g | ||
Polyunsanturated Fat 11.7g | ||
Cholesterol 0mg | 0 % | |
Sodium 596.1mg | 21 % | |
Potassium 1801.2mg | 47 % | |
Total Carbohydrate 23.6g | 7 % | |
Dietary Fiber 9.9g | 40 % | |
Sugars, other 13.7g | ||
Protein 11.3g | 16 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 415
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