Spicy Chili Oil Stir-Fried Pasta麻辣炒通粉
A Hong Kong fusion stir-fried pasta dish featuring Italian pasta tossed in a fiery Sichuan peppercorn and chili oil sauce, combined with diced Chinese sausage and fresh shrimp. The numbing heat from Sichuan peppercorns mingles with the sharp spice of dried chilies, creating a distinctive málà sensation that defines this modern Hong Kong comfort food.
01Ingredients
- 200g dried pasta
- 150g fresh shrimp
- 100g Chinese sausage
- 3tbsp chili oil
- 1tsp Sichuan peppercorns
- 3 cloves garlic
- 2 stalks scallions
- 2tbsp soy sauce
- 1tbsp oyster sauce
- 1tsp sugar
- 1tbsp sesame oil
- 1tbsp vegetable oil
- 3g dried red chilies
- 1tsp sesame seeds
Nutrition (per serving)687kcal
- Protein28.5g
- Carbs62g
- Fat32.5g
Fiber 2.8 gSodium 1185 mg
02Steps
- Bring a large pot of salted water to boil and cook pasta until al dente, then drain and set aside
- Toast Sichuan peppercorns in a dry wok over medium heat for 1 minute until fragrant, then remove and crush lightly
- Heat vegetable oil in the wok over high heat and stir-fry shrimp until they turn pink, about 2-3 minutes
- Add diced Chinese sausage and stir-fry for 1 minute until fragrant and slightly browned
- Add minced garlic and dried red chilies to the wok and stir-fry for 30 seconds
- Pour in chili oil and stir to coat all ingredients evenly, cooking for 20 seconds
- Add the drained pasta and mix well with the oil and ingredients
- Add soy sauce, oyster sauce, and sugar, then toss everything together for 1 minute
- Drizzle sesame oil over the pasta and add crushed toasted Sichuan peppercorns, toss well
- Transfer to a serving plate and garnish with scallions and sesame seeds
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