This popular Sichuan Chinese dish is is the perfect combination of spicy and savory, with a hint of nuttiness. Our plant-based version features CHi Original, gluten-free noodles, and a whole lot of flavor!
Ready in 15 min
- 3 tbsp tahini
- 2 tbsp soy sauce
- 2 tbsp rice vinegar
- 3 tbsp chili oil
- 4 tbsp water
- 2 cloves of garlic, minced
- 1 tsp ground Sichuan peppercorns
- 1 tbsp minced ginger
- 1/2 cup of oil
- 1/4 cups chili flakes
- 1 tbsp sesame seeds
- Pinch of salt
- 2 tbsp Sichuan peppercorns
Place oil and Sichuan peppercorns in a pot. Set to medium heat for 5 minutes.
Pour the hot oil over the chili flakes with a strainer.
Add in the sesame seeds.
Noodles and 'Pork':
- Rice noodles of choice
- Bok Choy
- CHi Original Plant-Based Pork
Cook noodles according to package instructions. Save the water after you strain them.
Step 2 Make the chili oil if you don’t have a store-bought one.
Step 3 Blend the tahini sauce.
Step 4 Make the bok choy by blanching it in the pasta water for 5 minutes.
Step 5 Saute CHi 'pork' for 4 minutes on medium/ high.
Step 6 Assemble your bowl by adding some noodles to start. Top the noodles with a few tablespoons of the pasta water and then add the tahini sauce. After this, you can add the “pork” and bok choy.
Step 7 Garnish your dish with crushed peanuts, sesame seeds, and green onion.