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Szechuan Pork Noodles

Szechuan Pork Noodles with Chile Oil and Garlic Chips

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Recipe Details


Inspired by the spicy, tingly Szechuan flavors we crave, we created our own take on a classic noodle dish, featuring ground pork and tender long life noodles. A sauce of Szechuan peppercorns and soy coats garlicky pork, spinach, and noodles, which are all garnished with sesame seeds, scallions, and crispy garlic chips. A final drizzle of chile oil rounds out this better-than-takeout dinner. 


  • Stovetop Only

Quick facts

Serving size
Prep & cook time
Cooking Skill
By Chef Michelle

By Chef Michelle

Nutritional info

  • Calories 1020
  • Protein 39g
  • Total Carb 95g
  • Total Fat 55g

Given the cook-at-home nature of Plated and natural variation in ingredients, nutritional information is approximated. See details.

Ingredients & Equipment

What we send

  • baby spinach
    3 ounces
    baby spinach
  • scallions
  • garlic
    3 cloves
  • soy sauce
    2 tablespoons
    soy sauce
  • rice wine vinegar
    1/2 tablespoon
    rice wine vinegar
  • sugar
    1 tablespoon
  • ground Szechuan peppercorns
    1/2 teaspoon
    ground Szechuan peppercorns
  • sesame oil
    2 tablespoons
    sesame oil
  • crushed red pepper
    1/4 teaspoon
    crushed red pepper
  • ground pork
    10 ounces
    ground pork
  • long life noodles
    8 ounces
    long life noodles
  • sesame seeds
    1 tablespoon
    sesame seeds

What You’ll Need

  • olive oil
  • kosher salt
  • 8" medium pot with lid
  • 6" small pot
  • 12" large pan

Cooking Steps

  1. Prepare ingredients

    Prepare ingredients

    Bring a medium, covered pot of water to a boil over high heat. Rinse spinach and pat dry with paper towel. Rinse scallions, trim and discard roots, and thinly slice. Thinly slice garlic. In a medium bowl, whisk together soy sauce, rice wine vinegar, sugar, ground Szechuan peppercorns (they're not too spicy, but feel free to use half for a milder flavor), and half of sesame oil to combine. Set sauce aside until Step 4.

  2. Make garlic chips

    Make garlic chips

    In a small pot, heat 3 tablespoons canola oil over medium-high heat. When oil is shimmering, add 1 slice garlic. If it sizzles immediately, add remaining garlic; if not, try again once oil is hotter. Fry garlic, stirring carefully to prevent burning, until light brown and crisp, 1-2 minutes. Using a slotted spoon, transfer garlic to a paper towel–lined plate to drain. Reserve garlic oil in pot for the next step.

  3. Make chile oil

    Make chile oil

    Add crushed red pepper (skip or use half for less heat) to pot with garlic oil, still over medium-high heat. Simmer until oil is fragrant and slightly red, 2-3 minutes. Remove pot from heat. Carefully transfer chile oil to a heatproof bowl (the oil is very hot, so a heatproof bowl is the best choice here). Set aside until ready to serve.

  4. Cook pork

    Cook pork

    Heat 1 tablespoon canola oil in a large pan over medium-high heat. When oil is shimmering, add pork and season with ½ teaspoon salt. Cook, breaking up, until pork is no longer pink, about 5 minutes. Add sauce and cook, stirring, until fully coated, 1-2 minutes more. Remove pan from heat and stir in spinach to wilt.

  5. Cook long life noodles

    Cook long life noodles

    While pork cooks, season boiling water generously with salt. Stir in long life noodles and cook until al dente, 2-3 minutes. Drain and rinse under cold water for 30 seconds to stop cooking. Return noodles to pot, off heat, then drizzle over remaining sesame oil and toss to coat (this helps prevent the noodles from sticking).

  6. Plate Szechuan pork noodles

    Plate Szechuan pork noodles

    Divide noodles between roomy serving bowls. Spoon over Szechuan pork and spinach, drizzling over any remaining sauce from pan. Garnish with sesame seeds, scallions, and garlic chips. Drizzle over a spoonful of chile oil (try a little first to see how you like the heat—you can always add more). Dig in!

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