Pork noodle stir fry with zingy Szechuan pepper, lots of ginger & spinach is the perfect quick & nutritious recipe for a quick dinner.
When I say quick, this full-on “party in your mouth” recipe will go from your fridge to your dinner table in around 20 minutes!
Quick and Easy Zingy Pork Stir Fry
To say that this super quick recipe is loaded with flavour is an understatement. Your tastebuds will be dancing long after you have washed up after dinner.
The combination of lots of fiery ginger like this chicken with ginger and spring onion recipe and the fizz of Szechuan pepper make sure that this 20 minute wonder is as memorable as it is fast!
This recipe is light and is just as good as a summer fakeaway as it is for a winter warmer.
The spinach and whole wheat noodles provide a really earthy flavour base for the recipe.
This earthiness is punched through with ginger as a high note and Szechuan pepper offering a glorious tongue-numbing fizz.
Frequently Asked Questions
Do I have to use pork tenderloin or fillet?
No, you could use some lean pork loin if you wish, although it will not be quite as tender.
Can I substitute Szechuan pepper for another pepper?
No, mainly because Szechuan pepper is not really a pepper at all. It is from a flouring shrub called “prickly ash” and it has a unique and irreplaceable flaovur.
Don’t worry about having lots left over because I use it a lot! It appears in dishes as diverse as my Szechuan beef stir fry and crispy Chinese roast pork belly to my salt and pepper chicken and takeaway-style orange chicken.
Do I have to use whole wheat noodles?
No not at all, you can use any noodles you like in this recipe. Just cook them according to the instructions then refresh them in cold water, before getting started.
My stir fry recipes are often soggy and limp, what am I doing wrong?
Generally speaking, the problem is usually heat, or to be more accurate, a lack of heat!
You need your wok to be really, really hot and you need to cook very quickly
As a result, you should do ALL of your preparation before you get started, you really do not have time to go and find your soy sauce!
I would generally serve this ginger and Szechuan pepper pork stir fry as a light standalone meal. However, if I wanted to bulk it out I would typically serve it with some finger food as a “starter”.
Finally, if you have planned far enough ahead, Chinese takeaway style spare ribs are always a favourite!
I only mention specific brands of equipment if I think they make a material difference to a recipe. If you have any questions feel free to ask them in the comments section of the recipe.
- Wok, I use a large carbon steel wok.
- Mixing bowls.
- Chopping board.
- Kitchen knife.
- Weighing scales and or measuring cups and spoons.
- Pestle and mortar.
- Sieve or colander.
- Stirring and serving spoons.
All aboard the quick dinner train, this Szechuan Pepper and Ginger Pork Noodle Stir fry recipe is all done and dusted in 20 minutes and only 10 of that is cooking time.
- 250g (9oz) Pork Tenderloin or Fillet
- 75g (2-3 Cups) Baby Spinach
- 100g (2 Nests or Bundles) Whole Wheat Egg Noodles
- 50g (2 Thumb Sized Pieces) Ginger
- 2 Spring Onions
- 1 Tsp Szechuan Pepper
- ½ Tsp Black Sesame Seeds
- ½ Tsp Sesame Seeds
- 2 Tbsp Oil
For the Marinade:
- 1 Tsp Dark Soy
- 1 Tbsp Light Soy Sauce
- 1 Tsp Cornflour
- 1 Tbsp Water
For the Sauce:
- 1 Tbsp Light Soy Sauce
- 1 Tbsp Chinkiang Vinegar
- 1 Tbsp Oyster Sauce
- 1 Tsp Brown Sugar
- Slice the pork tenderloin into 3-4mm thin slices.
- Mix together the water and cornflour for the marinade and then add the two soy sauces.
- Add the pork and mix whilst you prepare the remaining ingredients.
- Pick the big stalks from the baby spinach.
- Peel and cut the ginger into long thin batons.
- Cut the white part from the spring onion and finely slice.
- Then take the green parts of the spring onion and cut into 5cm long thin batons.
- Heat your wok over a dry heat and toast the black and normal sesame seeds, then remove.
- Then repeat the process with the Szechuan pepper and then crush in a pestle and mortar.
- Mix together the ingredients for the sauce and set aside.
- Cook the noodles as per the instructions on the packet and then refresh in cold water.
- Place your wok over a very high heat then add the oil when it is hot.
- Throw in the ginger, white parts of the spring onion and then the szechuan pepper and stir fry for 60 seconds.
- Add the pork and the marinade and fry for 2 minutes.
- Add the noodles and spinach and toss for 30 seconds
- Finally, add the sauce and cook for a final 30-60 seconds.
- Serve in a bowl sprinkled with sesame seeds and the green parts of the spring onion.
Amount Per Serving: Calories: 648Total Fat: 23gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 17gCholesterol: 114mgSodium: 1447mgCarbohydrates: 66gFiber: 9gSugar: 3gProtein: 47g
Calorific details are provided by a third-party application and are to be used as indicative figures only.