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.



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; 20 g total fat; 5 g saturated fat; 2 g polyunsaturated fat; 9 g monounsaturated fat; 51 mg cholesterol; 1178 mg sodium. 708 mg potassium; 30 g carbohydrates; 3 g fiber; 4 g sugar; 25 g protein; 0 g trans fatty acid; 2070 IU vitamin a; 37 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 7 mg niacin equivalents; 1 mg vitamin b6; 39 mcg folate; 1 mcg vitamin b12; 72 mg calcium; 3 mg iron;