Mar 012011

I have not had Sichuan food for quite a while now.

I miss the chili!

I miss fanning my mouth after a couple of mouthfuls.

And i miss sitting on the stool by the roadside or walk way and eat away while trying my very best to ignore the colorful (mostly yellow and green i would say), sticky and thick stuff on the floor. Heh.

Here, i made my own wonton using store-bought wonton wrapper. It’s really quite easy and it’s totally worth the effort because you can add whatever you feel like for the filling! I usually use just minced pork, prawns, spring onion and diced mushroom + simple seasoning.

The chili condiment (see picture below) i used here holds the key to this noodle dish. First half of the bottle was alright, but the bottom half was a tad too salty for my liking. It was like eating spicy salt with my fried rice and other noodles!

But because I enjoy this bowl of noodle very very much,  i’m now on a mission.. that is to find another Sichuan chili condiment! However, if you have any good recommendation, please let me know? :)

Sichuan Noodle

(adapted from here)

Ingredients – serves 2

  • 400 g Udon noodles, cooked and drained
  • 100 g minced pork
  • 3 shiitake mushrooms, soaked and sliced
  • 1 tsp chopped garlic
  • 1 tbsp dark soya sauce
  • 1- 2 tbsp oyster sauce
  • a dash of sesame oil
  • Pepper to taste
  • 1-2 tbsp stock/ water
  • 8 wontons, cooked
  • 6 meatballs or fishballs, cooked
  • Chopped green onions and fried shallots for garnish
  • chili condiment
  • 1 tbsp fried anchovies / ikan bilis *optional

left : chili condiment, right : additional fried ikan bilis for extra crunch!


  • Heat 1 tbs oil in a wok.
  • Toss in the garlic and fry till fragrant. Stir in minced pork and mushrooms and stir fry until slightly brown.
  • Add dark soya sauce, oyster sauce, sesame oil and pepper + 1-2 tbsp of stock/water.
  • Simmer the meat sauce, stirring occasionally until cooked through.
  • Place cooked udon noodles in a bowl. Top with the meat sauce, cooked wontons and meatballs. Stir in 1-2 tbsp of chili condiment – a must!
  • Garnish with green onions and fried onions.

Note : If you like, add in the fried anchovies for the extra crunch. Yummeeehhh!


A messy picture with no composition but i can’t resist posting this up! *grin*

  19 Responses to “Sichuan Noodle”

  1. Nah, there IS composition! That is real food :)

  2. Oh yum…you made the Szechuan noodles too….:D)!! The chili condiment is really the key to this dish, you’re right. Unfortunately I don’t know any other better Szechuan chilli sauce but this one. I guess, I have to try much more Asian condiments from my local Asian grocery store and surprise myself (and hopefully positively…:)).

  3. That chili has made such a trend here in Japan, everyone and their grandmother is making it.. from toasted garlic…etc.. it is glorious.

    Love the photo props and the hashi holder = )

  4. ohhh this is awesome! I love that chili sauce! yum!

  5. You like Sichuan food too??!! I have recently tried a Sichuan restaurant at Chinatown: 老城都. Came out with sausage lips. :)) Sorry, can’t help with the condiment. That is the only one I know of.

  6. This looks super yummy. My boyfriend would love it!

  7. What Chilli are you using ? I am looking for it too, and so far i have only found cheap imitations!

  8. tigerfish : hahaha! u are too nice lahhhh.. but i must agree on the real food part though. :P

    cookinggallery : and after that.. u have to share! hee hee hee! thanks for the wonderful recipe!

    elle : even in Japan?!?! WOW! i love the hashi holder too.. hehee..

    anh : u must make a trip to Chinatown over there one of these days already :)

    rene : YES i do! i’m a chili fanatic. hahahaaa! sausage lips… man, i love getting that. shows i’m on the right track! would love to hop down to Chinatown to try the mentioned restaurant! and please, no apologies ok? thank you for trying to help! really appreciate it *smile*

    sharlene : try it! if u like spicy food, this is a must!

    jacob : that blur red bottle with an old man in the picture. let me go snap a picture.

  9. Yellow and green stuff on the floor? Hmm. not sure I really want to know. LOVE how you put ikan bilis in there as well. Mmmm crunchy little fishies

  10. where did you get it from ? I am gonna go get it immediately ! thanks in advance!

  11. I love spicy noodles. This is such a great bowl of goodness!!

  12. Yummy! I just came over from pigpigscorner and she just prepared sichuan chicken. Looks like I’m spoilt for choice on how to finish up my sichuan pepper! ;)

  13. john : hahaa! methinks u are the only who understood that line!

    jacob : emailed!

    ellie : thank you :)

    min : hahahaaa… this one does not require sichuan pepper *wink*

  14. this looks GREAT !
    yum… i cannot live without spicy chillis .

  15. Double thumbs up! Messylicious, that was it, Sherie :)) i would like to order 3 bowls please!

  16. edible Arts : agree. i.cannot. live. without. chili. everything. either!

    nina : 3 bowls?!? u sure? kekekkeee.. can habis all ah moi?

  17. This is looks great :-) Love udon noodles and I’m sure prok can be replaced with beef? as we don’t eat pork.

  18. kulsum : thank you and welcome! hmmm.. i think in this case, chicken would be more suitable rather than beef because of the seasoning and also, you would be stir frying it with mushrooms :)

  19. Those noodles certainly look tasty!

Sorry, the comment form is closed at this time.