Spicy Sichuan-Style Meat Sauce Noodles

These savory, numbing spicy noodles feature a rich, aromatic meat sauce and a vibrant chili oil base, perfect for a quick and satisfying meal.

Ingredients

• 200 g ground meat
• 1 tbsp bean paste
• 1 tbsp sweet bean sauce
• 1 tbsp light soy sauce
• 1 tsp dark soy sauce
• 1 tsp oyster sauce
• 1/2 tsp salt
• 1/2 cup water
• 1 tbsp minced garlic
• 1 tbsp minced ginger
• 1 tbsp chili flakes
• 1 tsp white sesame seeds
• 1/2 tsp Sichuan peppercorn powder
• 1/2 tsp chicken bouillon
• 2 tbsp chili oil
• 1 tsp sesame oil
• 2 tbsp hot oil
• 1 bunch fresh noodles
• 1 cup leafy greens
• optional minced green onion

Instructions

1. 1Sauté the meat

   

   Add the ground meat to a preheated wok. Stir-fry over medium heat using a spatula until the meat is browned and the water has fully evaporated, leaving clear oil.

   Tip: Be patient and ensure all liquid evaporates so the meat gets properly browned for the best flavor.
2. 2Add aromatics

   

   Once the ground meat is browned, add the minced garlic and ginger to the wok. Sauté until the mixture becomes fragrant.

   Tip: Adding garlic and ginger after the meat is browned prevents them from burning too quickly.
3. 3Season the meat

   

   Add the bean paste, sweet bean sauce, and your liquid seasoning mixture (light soy sauce, dark soy sauce, oyster sauce) to the wok. Stir everything together and sauté until the bean paste releases its signature red oil.

   Tip: Sautéing the bean paste is key to developing a deep, rich flavor and vibrant color.
4. 4Simmer the sauce

   

   Pour water into the wok with the seasoned meat. Bring to a simmer over medium-low heat and cook until the sauce reaches your desired thickness.

   Tip: Simmering allows the flavors to meld together perfectly.
5. 5Prepare the bowl base

   

   In a serving bowl, combine chili flakes, white sesame seeds, Sichuan peppercorn powder, salt, chicken bouillon, light soy sauce, and oyster sauce.

   Tip: Have your spices ready in the bowl before you pour the hot oil for the best aromatic release.
6. 6Bloom the spices

   

   Carefully pour hot oil over the spice mixture in the bowl. The heat will bloom the spices, releasing a rich aroma and vibrant color.

   Tip: Ensure the oil is very hot to effectively toast the spices and sesame seeds.
7. 7Assemble the soup base

   

   In a serving bowl, combine the prepared soup base mixture consisting of chili flakes, white sesame seeds, Sichuan peppercorn powder, salt, chicken bouillon, light soy sauce, oyster sauce, chili oil, and sesame oil. Add the minced green onion, ginger, and garlic, which have been soaked in water, to the bowl.

   Tip: Using aromatics soaked in water helps prevent them from burning when you pour the hot oil over the mixture.

Storage & Reheating

Burn It Off

Frequently Asked Questions