Originally sold as street food in China, this spicy dish features ground pork, lo mein noodles and a dark broth flavored with five-spice powder, black bean paste and black vinegar. We added snow peas and Chinese broccoli for color and nutrition.

Source: Midwest Living


Recipe Summary

50 mins
50 mins
9 1/2 cups


Ingredient Checklist


Instructions Checklist
  • In a 6-quart Dutch oven, heat oil and peppercorns over medium heat for about 1 to 2 minutes or until peppercorns smell fragrant, stirring occasionally. Remove from heat. Let stand for 2 minutes. Remove and discard peppercorns.

  • Add pork, garlic and five-spice powder to oil in pan. Cook over medium-high heat until well browned. With a slotted spoon, remove pork; set aside. Add shallots and carrot to drippings. Cook for about 2 minutes, stirring occasionally.

  • Add broth and bean paste to pan. Bring to boiling. Add noodles; return to boiling. Cook until tender, using timing suggested on the package, stirring occasionally; add broccoli for the last 2 minutes of cooking.

  • Add the cooked meat and snow peas. Cook for 2 minutes more. Stir in vinegar. Serve garnished with peanuts.

*Shopping Tip

Buy Szechuan peppercorns at Asian markets or spice stores. An Asian market is best for salty, garlicky black bean paste and leafy Chinese broccoli (aka gai lan). Black vinegar is occasionally at large supermarkets. (A good sub for it is 1 tablespoon rice vinegar and 1 tablespoon Worcestershire sauce.)

Nutrition Facts

397 calories; fat 20g; cholesterol 51mg; saturated fat 5g; carbohydrates 30g; mono fat 9g; poly fat 2g; insoluble fiber 3g; sugars 4g; protein 25g; vitamin a 2070.1IU; vitamin c 36.5mg; thiamin 0.3mg; riboflavin 0.4mg; niacin equivalents 7.5mg; vitamin b6 0.6mg; folate 39mcg; vitamin b12 0.7mcg; sodium 1178mg; potassium 708mg; calcium 72mg; iron 2.8mg.