Szechwan Noodles

This is a classic noodle dish that my parents always make in the summer months. I haven't had it in a really long time since I don't live with them anymore, so they finally taught me how it's done! It can be served warm or cold, but having it cold is so relieving and refreshing on a hot summer day. Try it, it's so easy. You'll love it!


  • 1 can sweet bean paste
  • 1 tbsp. garlic-chili sauce (or hot sauce, whatevers on hand)
  • 1 tbsp. light soy sauce
  • 1 tsp. sesame oil
  • 6 tbsp. vegetable oil
  • 2 cloves garlic, minced
  • 1/2 tbsp. ginger, minced
  • 2 green onions, chopped
  • Half a pound of ground pork
  • 1/2 cup water
  • About 1/2 box of vermicelli, spaghetti, or any long noodle
  • Cucumber, slice into thin rounds, then slice into strips
  1. Marinate the ground pork in the light soy sauce, garlic-chili sauce, and sesame oil. (Don't mix the ground pork too much or it will become tough
  2. Bring a pot of water to boil, and cook the noodles until al dente. Strain the noodles, and run under cold water to stop the cooking process and cool them.
  3. Pre-heat a large pan or wok on medium heat. Add the vegetable oil and swirl to coat the pan. Add the garlic, ginger, and green onions and let cook for 5 minutes, to let the flavors infuse into the oil. Be careful to not let anything burn in this step.
  4. Add the marinated ground pork and stir-fry over medium-high heat for about 5 minutes. Make sure you break up the meat well right now, so there aren't any large clumps.
  5. When the pork is nicely browned, add the can of sweet bean paste & water, and mix well.
  6. Turn the heat down to low, cover and simmer for 6-7 minutes to allow the pork to cook completely. If the sauce is too watery for your liking, let it cook for a few minutes with the lid off to evaporate some of the liquid.
  7. Add noodles to your bowls, cover with the sauce (let it cool for 1 hour if serving cold), and top with the sliced cucumber.


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