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.

Nutrition (per serving)

Ingredients

• 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

Steps

1. Bring a large pot of salted water to boil and cook pasta until al dente, then drain and set aside
2. Toast Sichuan peppercorns in a dry wok over medium heat for 1 minute until fragrant, then remove and crush lightly
3. Heat vegetable oil in the wok over high heat and stir-fry shrimp until they turn pink, about 2-3 minutes
4. Add diced Chinese sausage and stir-fry for 1 minute until fragrant and slightly browned
5. Add minced garlic and dried red chilies to the wok and stir-fry for 30 seconds
6. Pour in chili oil and stir to coat all ingredients evenly, cooking for 20 seconds
7. Add the drained pasta and mix well with the oil and ingredients
8. Add soy sauce, oyster sauce, and sugar, then toss everything together for 1 minute
9. Drizzle sesame oil over the pasta and add crushed toasted Sichuan peppercorns, toss well
10. Transfer to a serving plate and garnish with scallions and sesame seeds

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