Szechuan Pork Noodles with Chile Oil and Garlic Chips
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Ingredients & Equipment
What we send
- 3 ouncesbaby spinach
- 3 clovesgarlic
- 2 tablespoonssoy sauce
- 1/2 tablespoonrice wine vinegar
- 1 tablespoonsugar
- 1/2 teaspoonground Szechuan peppercorns
- 2 tablespoonssesame oil
- 1/4 teaspooncrushed red pepper
- 10 ouncesground pork
- 8 ounceslong life noodles
- 1 tablespoonsesame seeds
What You’ll Need
- olive oil
- kosher salt
- 8" medium pot with lid
- 6" small pot
- 12" large pan
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.
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.
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.
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.
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).
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!