From My Kitchen: Sechuan Pork Noodles

I have been cooking since forever. I have worked my skills all the way up to a pretty good cook. However, some things I can’t get right, no matter what. Sometimes I don’t have the necessary equipment, sometimes it’s a matter of ingredients, or sometimes I just can’t find the right recipe. The hardest, to me, it Chinese food. If I eat something delicious at a great Chinese restaurant, I try to emulate it at home, so I can have more of it, without going out to eat. Spicy pork noodles definitely caught my tastebuds, so for quite a while now I have been trying to find a recipe that has the same great taste. I finally found one! It basically comes down to the seasoning and spices! So, if you want to try making this delicious recipe, be aware that some of the ingredients are not easily found in an ordinary supermarket. You can find them in Asian markets, or you can order them on Amazon, like I did. It’s worth it!

What you’ll need:



  • 2 tbsp pickled chili (you can use Italian ones}
  • 1 tsp grated ginger
  • 2 tsp chopped garlic
  • 1/2 cup pre-soaked wood ear mushrooms (soak in hot water for 15 minutes before using)
  • 1/2 cup bamboo shoots
  • 1/2 cup shredded carrots
  • 1 stalk green onion


  • 1 1/2 tbsp Shaoxing rice wine
  • 1 tbsp light soy sauce
  • 1/2 tbsp dark soy sauce
  • 2 tbsp black rice vinegar
  • 2 tbsp sugar
  • 1 1/2 tbsp cornstarch
  • 1 package of spaghetti, cooked

In a bowl, combine all ingredients for the pork. Cut the pork into thin strips. Add pork, stir well, and set aside. In a separate bowl, combine pickled chili, ginger and garlic. Cut the wood ear mushrooms into thin strips.

Mix all ingredients for the sauce in another bowl and mix well. Heat up a wok or a deep frying pan with 3 tbsp of cooking oil (I used peanut oil). Stir in the marinated pork. When the meat is cooking though, transfer to a plate and set aside.

Fry the the pickled chili mix in the wok for about 3 minutes. Add the mushrooms, bamboo shoots and carrots.

Add the pork and keep stirring for about a minute. Pour in the sauce (stir well before adding to avoid letting the cornstarch settle on the bottom). Stir well. Add noodles and stir. Top off with chopped green onion.

Bon Appétit!

Author: Gotham Foodie

Hello there, fellow foodies! My name is Erica, I was born and raised in Germany, and moved to the US, New York City to be exact, in July of 1987. I have worked most of my time here in the Big Apple as a bartender, but my true love is food. I cook just about every day, I search for good food everywhere, and pretty much always find it. I don't consider myself a food critic, I don't have the culinary background for that kind of expertise. I do however know good food, good chefs and good restaurants. I report back about my culinary adventures, and I choose to leave out my unsatisfactory experiences. We have enough negativity in our daily lives, I don't want to add to that. All the recipes in my FROM MY KITCHEN and DOTW blogs are cooked and prepared by me. All pictures are taken by me. I don't always eat everything you see in my pictures, but you bet your buns, I do try everything. Last but not least, you should know that I am a huge Top Chef fan. I have never missed an episode of the Bravo TV show. I have at this point visited almost 20 restaurants run by Top Chef contestants, and I'm continuously impressed by their skill, drive and passion. So I will continue to seek them out, and I hope you join me in my journey!

Leave a Reply