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Spicy Sichuan Pork Noodle Soup

Yields: 4 | Prep Time 35 Min | Cook Time: 30 Min


1 pound Pork

1 Onion

3 Garlic cloves

1 tspn fresh ginger

1 stick lemon grass

2 1/2 tbsp Sichuan chili bean paste

2 tbsp Worchester

Chicken stock

2 tbsp consommé chicken powder for broth

1 tbsp Ponzu

1 tbsp Cumin

1 tspn Cayenne

1 tbsp Turmeric

1 tsp Adobo

2 tbsp Fish Sauce

2 tbsp Oigatsu:tsuyu (optional)

Bundle Organic Spinach

5 baby bok choy

1 Green Onion


1. Chop Garlic cloves, fresh ginger, and Onion saute in olive oil

2. Marinate pork with spices (turmeric, cayenne, Adobo, Cumin, and Chili Powder optional)

3. Add pork to sauted pan of onions, garlic and ginger

4. Cook on Medium high creating brownings and add chili paste, fish sauce, Ponzu.

5. Once pork is cooked through fill pot with 8 quartz of chicken stock

6. Add water to your preference 32 oz is what I use

7. Add chicken bouillon to your stock for flavor

8. Cook on medium for one hour (secret use stems from any herbs such as parsley, basil, etc..)

9. Before serving add the bok choy and spinach to have vibrant green color.

Boil Sechuan noodles for 5 min in salted water, strain and add to soup

Add chopped green chives, and spoon of chili paste for Garnish

Bon Appétit Mes Amis!!

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