Mì Xào Giòn Tứ Xuyên (Sichuan-Style Crispy Fried Noodles)
70% chuẩn vị · Fusion (Vietnamese-Sichuan)
A creative fusion dish that marries the crispy texture of Vietnamese Mì Xào Giòn with the bold, spicy flavors of Sichuan cuisine. Features crispy noodles topped with a stir-fry of pork, chili bean paste, and Sichuan peppercorns.
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Nguyên liệu
- Egg noodles400g
- Pork loin200g
- Garlic4 cloves
- Ginger1 inch piece
- Dried red chilies3-4
- Sichuan peppercorns1 tsp
- Doubanjiang (Chili bean paste)2 tbsp
- Soy sauce1 tbsp
- Shaoxing wine1 tbsp
- Cornstarch1 tbsp
- Vegetable oilfor frying and stir-frying
- Saltto taste
- Black pepperto taste
- Water1/4 cup
- Sesame seedsfor garnish
- Chili flakesfor garnish
Các bước
- 1
Boil egg noodles until al dente. Drain, rinse with cold water, and pat dry. Toss with 1 tbsp vegetable oil.
- 2
Heat oil in a wok or deep pan to 350°F (175°C). Fry noodles in batches until golden and crispy. Drain on paper towels.
- 3
Prepare the sauce: Mix doubanjiang, soy sauce, Shaoxing wine, cornstarch, and 1/4 cup water. Set aside.
- 4
Thinly slice pork loin. Mince garlic and ginger. Lightly crush Sichuan peppercorns. Chop dried red chilies.
- 5
Heat 2 tbsp vegetable oil in a wok over high heat. Add pork slices and stir-fry until browned. Remove pork and set aside.
- 6
Add minced garlic, ginger, dried chilies, and Sichuan peppercorns to the wok. Stir-fry until fragrant (about 30 seconds). Be careful not to burn the peppercorns.
- 7
Return the pork to the wok. Add the prepared sauce mixture. Stir constantly until the sauce thickens and coats the pork.
- 8
Season with salt and black pepper to taste.
- 9
Serve the spicy pork stir-fry over the crispy noodles. Garnish with toasted sesame seeds and chili flakes.
