Sichuan Pork Noodles is a noodle dish made with knife-cut noodles and ground pork cooked with doubanjiang, garlic, ginger, and soy sauce, creating a savory, slightly spicy sauce.
Here I go again with the noodle cravings. My body was begging for rest, but my mind couldn’t stop thinking about a comforting bowl of noodles. In the end, I gave in and made this quick dish. With just a handful of ingredients, it really is the ultimate lazy-day meal.
The flavor relies on doubanjiang, a spicy fermented bean paste that gives the noodles a deep, savory kick. I balanced that richness with a touch of honey, which cuts through the heat and creates a sweet-and-spicy combination that coats everything nicely. It is simple, satisfying, and honestly irresistible (not exaggerating!)
TABLE OF CONTENTS
Why You’ll Love This Recipe
- Quick and easy. It comes together in about fifteen minutes using a few basic ingredients, which is ideal if you want a hot meal with minimal prep.
- Balanced flavors. The heat from the fermented chili bean paste is cut by the honey, keeping the sauce from being overly sharp or one-note.
- Easy to adapt. The recipe works well with whatever you have on hand, whether you want to use ground pork, chicken, beef, tofu, or add extra vegetables.
- Low effort. It requires very little cleanup and relies on straightforward pan-frying rather than long simmering times or complex steps.
- Filling and practical. It utilizes heavy, chewy noodles and a savory meat base to make a simple, satisfying meal when you are short on time.
Ingredients for Sichuan Pork Noodles
Noodles. I used knife-cut noodles for this batch. I included a section below on choosing the right noodles if you don’t have knife-cut noodles on hand.
Ground pork. I suggest using lean ground pork since doubanjiang already brings a lot of richness. This keeps the dish from feeling too heavy or greasy.
Doubanjiang, honey, and dark soy sauce. This trio builds our flavorful sauce base. It combines a salty, fermented heat with honey to soften the saltiness and dark soy sauce for a beautiful, deep color and caramelized flavor. If you don’t have honey on hand, regular white or brown sugar works too.
Garlic and ginger. Make sure to mince both finely so they blend smoothly into the meat. This ensures you get that fresh, aromatic flavor in every bite without running into any large chunks.
Shaoxing wine. Adds an earthy, slightly sweet flavor to the sauce and is used to deglaze the pan. If you don’t have it, dry sherry or Japanese mirin are the closest substitutes.
Sesame oil. A splash gives the dish a nutty finish.
Green onions and sesame seeds. For garnish!
Rice vinegar. Optional. A splash at the end balances the heavy flavors of the pork. Swap it for Chinese black vinegar or a squeeze of fresh lime juice if you don’t have it.
Where to Find Doubanjiang?
If you want to make this recipe at home, you’ll need some doubanjiang. You can usually find it in Asian grocery stores, often in the sauce or condiment aisle. For convenience, it’s also available online through specialty stores or marketplaces. I recommend looking for Pixian doubanjiang, the traditional Sichuan variety, for the most authentic flavor.
To make it easier, I’ll leave links to some of the ingredients I used for this recipe below so you can easily get everything you need to recreate it at home.
Choosing the Right Noodles
While I used knife-cut noodles for this dish, you can easily adapt it based on what you have on hand.
Knife-cut noodles: Look for Chinese knife-cut noodles (dao xiao mian), which are available fresh or dried. Their ruffled edges are thick and chewy in the center but thin on the sides, which helps them hold the pork sauce.
Substitutes: Wide wheat ribbons or Taiwanese sliced noodles (guan miao mian) make a good alternative. They offer a flat, wide surface area that handles minced meat sauces well.
Pantry staples: In a pinch, udon, ramen noodles, or standard spaghetti will work. Just look for a noodle with a firm chew to balance the rich flavor of the pork.
How to Make Sichuan Pork Noodles
In a small bowl, stir together the honey and dark soy sauce until smooth, then set it aside. Mince 4 cloves of garlic and 1 thumb of ginger. Chop your green onions, keeping the white parts and the green tops separate.
Bring a large pot of water to a boil. Cook your knife-cut noodles according to the package instructions. Before draining them thoroughly, reserve about half a cup of the noodle cooking water to help loosen up the sauce later. Once drained, toss the noodles with the sesame oil to prevent sticking and set them aside.
Heat up your wok or a large skillet over medium-high heat. Add the lean ground pork directly to the dry pan, breaking it apart into small pieces with a spatula, and cook in its own fat until it is no longer pink, which takes about 3 to 4 minutes.
Turn the heat down to medium, then add the minced garlic, minced ginger, and the white parts of the green onions to the pan with the browned pork. Stir-fry everything together until the aromatics are fragrant.
Next, add 1 to 1½ teaspoons of doubanjiang directly into the pork and aromatic mixture. Stir-fry this for about 30 seconds to a minute, allowing the paste to coat the meat and release its oils until everything turns red.
Pour in 1 tablespoon of Shaoxing wine, using your spatula to scrape up the browned bits stuck to the bottom of the wok, and let it simmer for 30 seconds so the alcohol cooks off. Pour your prepared honey and soy sauce mixture straight into the wok, stirring well to combine it completely with the pork. Pour in a small splash of your reserved noodle water to help loosen and smooth out the sauce. Let it simmer on low for 1 to 2 minutes until the sauce reduces slightly and coats the meat.
Add the cooked knife-cut noodles into the wok. Gently toss everything together over low heat until the noodles are fully coated and have soaked up the sauce.
To finish, divide the noodles into bowls and top them with the chopped green onion tops and a generous sprinkle of toasted sesame seeds before serving. If you like, stir in a tiny splash of rice vinegar right at the end to balance out the sweetness of the honey.
The complete recipe card with measurements and instructions is detailed below. You can also print it out to save for later.
Sichuan Pork Noodles
Equipment
- heavy-bottomed pan or wok
- pot
- spatula or tongs
- knife and cutting board
- measuring spoons
- strainer or colander
Ingredients
- 200g knife-cut noodles or any noodles of your choice
- 200g lean ground pork
- 4 cloves garlic minced
- 1 thumb ginger minced
- 1 tsp sesame oil
- toasted sesame seeds for garnish
- 1 tbsp shaoxing wine
- rice vinegar optional
For the sauce:
- 1-1½ tsp doubanjiang (fermented chili bean paste)
- 2 tbsp honey adjust to taste
- 1 tbsp dark soy sauce
- green onions chopped, for garnish
Instructions
- Prep the sauce and aromatics. In a small bowl, stir together the honey and dark soy sauce until smooth, then set it aside. Mince 4 cloves of garlic and 1 thumb of ginger. Chop your green onions, keeping the white parts and the green tops separate.
- Boil the noodles. Bring a large pot of water to a boil. Cook your knife-cut noodles according to the package instructions. Before draining them thoroughly, reserve about half a cup of the noodle cooking water to help loosen up the sauce later. Once drained, toss the noodles with the sesame oil to prevent sticking and set them aside.
- Brown the pork. Heat up your wok or a large skillet over medium-high heat. Add the lean ground pork directly to the dry pan, breaking it apart into small pieces with a spatula, and cook in its own fat until it is no longer pink (about 3 to 4 minutes).
- Sauté the aromatics. Turn the heat down to medium. Add the minced garlic, minced ginger, and the white parts of the green onions to the pan with the browned pork. Stir-fry everything together until fragrant.
- Fry the doubanjiang. Add 1 to 1½ teaspoons of doubanjiang directly into the pork and aromatic mixture. Stir-fry for about 30 seconds to a minute until the paste deeply coats the meat and the oil turns red.
- Deglaze the pan. Pour in 1 tablespoon of Shaoxing wine, using your spatula to scrape up any flavorful, browned bits stuck to the bottom of the wok. Let it simmer for 30 seconds so the alcohol cooks off.
- Simmer the sauce. Pour your honey and soy sauce mixture into the wok. Stir well to combine it completely with the pork. Let it simmer on low for 1 to 2 minutes until the sauce reduces slightly and glosses over the meat.
- Toss and finish. Add the cooked knife-cut noodles into the wok. Gently toss everything together over low heat until the noodles are fully coated. If desired, stir in a tiny splash of rice vinegar right at the end to balance the sweetness of the honey.
- Garnish and serve. Divide the noodles into bowls and finish with the chopped green onion tops and a sprinkle of toasted sesame seeds.
What to Serve with Sichuan Pork Noodles
Asian-style salads. A crisp cucumber salad, carrot slaw, or shredded cabbage with a light dressing works well. If you want something a bit more substantial, my Spicy Mayo Sesame Chicken Salad also pairs perfectly with the flavors of the pork.
Pickled vegetables. Quick-pickled daikon, cucumbers, or kimchi add brightness and contrast the sweet-spicy noodles.
Steamed or sautéed greens. Baby bok choy, spinach, or Chinese broccoli work great. They provide a nice freshness and a subtle bitterness that cuts right through the rich sauce.
Protein additions. While the recipe already includes ground pork, you can always add extra grilled chicken, tofu, or shrimp if you want to make the meal heartier.
Beverages. Jasmine tea, green tea, or lightly sparkling water helps cleanse the palate.
Storage and Reheating
Refrigerate properly. Store leftover Honey Doubanjiang Noodles in an airtight container in the fridge for up to 2 days. Proper storage keeps the sauce and noodles from drying out and preserves the flavors.
Reheat on the stove. Warm in a pan over medium heat. Add a splash of water or broth to loosen the sauce and restore the noodles texture.
Microwave. If using a microwave, cover the noodles and add a small amount of liquid to prevent them from drying or clumping. Stir halfway through for even heating.
Products I Used For This Recipe
Below are the specific ingredients I used to make this dish. If you decide to purchase any of them through the links below, I earn a small commission at absolutely no extra cost to you. Your support helps keep the blog running. Thank you so much! ❤️
More Noodle Recipes To Try
- Apple Miso Sesame Soba Noodles
- Chicken Japchae (Korean Glass Noodles with Vegetables)
- Cold Peanut Soba Noodles
- Chicken and Tofu Pad Thai
These recipes offer a range of flavors and textures for anyone who enjoys bold, satisfying noodle dishes.
Let’s connect!
I’d love to see how your noodles turn out! If you make this dish, please leave a comment below and let me know how you liked it. You can also snap a quick photo and tag me on Instagram @barelysalted :))
Warmly,
Jezelle
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