Wanza Noodles
A classic noodle dish from Sichuan-Chongqing, with soft peas and savory minced pork sauce served over chewy noodles, incredibly comforting.
Ingredients
16 items- Dried peas 100 g
- Fresh noodles 200 g
- Ground pork 150 g
- Ginger 10 g
- Garlic 10 g
- Sweet bean sauce 30 g
- Light soy sauce 30 ml
- Dark soy sauce 5 ml
- Cooking wine 15 ml
- Five-spice powder 2 g
- Sugar 5 g
- Scallions 10 g
- Sichuan pepper powder 1 g
- Chili oil 15 ml
- Salt to taste
- Vegetable oil 30 ml
Nutrition
Steps （8 steps）
Place soaked peas in a pot with enough water, bring to a boil, then simmer covered for 40 minutes until very soft. Season with salt, set aside.
Heat 30 ml oil in a wok over medium heat, add minced ginger and garlic, fry for 10 seconds until fragrant.
Turn to high heat, add ground pork, stir-fry quickly breaking lumps, cook for 2 minutes until browned and oil renders.
Add cooking wine, sweet bean sauce, light & dark soy, five-spice, sugar; stir-fry 1 minute until well combined and glossy.
Add 100 ml water, stir, reduce to low heat and simmer for 8 minutes until sauce thickens, stirring occasionally. Turn off heat.
Meanwhile, bring a large pot of water to a boil, add noodles, cook 3-4 minutes until tender but chewy, drain and transfer to a bowl.
Pour meat sauce over noodles, top with cooked peas, sprinkle scallions, pepper powder, and chili oil if desired.
Mix thoroughly before eating so each noodle is coated with sauce and peas. Serve hot.
Tips
Add enough water for cooking peas from start; simmer sauce on low to prevent burning; serve noodles immediately after cooking to avoid sticking.
You May Also Like
More recipes you might enjoy
Hong Shao Rou (Red Braised Pork Belly)
Hong Shao Rou is a classic Chinese comfort food. Pork belly is slow-braised with caramelized sugar and soy sauce until meltingly tender. The meat turns a rich red color and is coated in a thick, savory-sweet glaze that pairs perfectly with steamed rice. It's a dish that warms the soul.
Mooncake
Mooncakes are essential traditional pastries for the Mid-Autumn Festival, with a thin, tender crust and rich, smooth filling. Making them at home adds warmth to the celebration; the golden crust, dense lotus seed paste, and savory egg yolk create an unforgettable taste.
Zongzi (Sticky Rice Dumplings)
Traditional Chinese zongzi, sticky rice filled with marinated pork belly and salted duck egg yolks, boiled until tender and fragrant with bamboo leaf aroma. A must-have for Dragon Boat Festival, also a savory treat anytime.
Pan-fried Pork Buns (Sheng Jian Bao)
Soft and fluffy top with a crispy golden bottom, these Shanghai-style pan-fried pork buns burst with savory juice when you bite into them. A beloved breakfast classic and street food favorite.