Preparation 0:15 | Cook 0:20 | Makes 4
fresh noodles, serving 4 (I use Yang Chuen)
3 tbsp. yellow bean paste 黄豆酱
1.5 tbsp. sweet bean paste, tian mian jiang 甜面酱
300 ml warm water
400 g minced pork (fatty pork preferred)
1 tbsp Shaoxing wine
1 tbsp root ginger, finely chopped (or minced)
2 med garlic cloves, finely chopped (or minced)
1 tbsp dark soy
Pinch of sugar
fresh cucumber, julienned
edamame (green soy beans)
radish, thinly sliced
fresh chilli, sliced (optional)
Combine 3 tablespoons of the yellow bean paste with 1.5 tablespoons of the sweet bean paste in 300 mls of warm water. Stir well.
Julienne the carrot and cucumber, if you are using radish thinly slice it.
Add a dash of oil into a saucepan over a medium heat, add pork and cook until slightly browned.
Move the pork to the edge of the pan, add Shaoxing wine and turn the heat to low. Add ginger and garlic, be careful not to burn them, cook for approximately 1-2 minutes until they become fragrant.
Pour in the diluted soy bean mixture, dark soy, and add the pinch of sugar. Turn the heat back up to medium and let it simmer for about 15 minutes as the sauce thickens. The sauce is done once it has cooked out the water and thickened.
Blanch the carrots for 1 minute (also the edamame if using them). Cucumber (and radish if using) are served raw.
In the same pot cook the noodles according to packet instructions
Combine the noodles, pork sauce, and vegetables and mix thoroughly before eating.
* I prefer to eat this dish with just cucumber and carrot. I have included radish and edamame options, you could also add other vegetables like Chinese cabbage, celery, and shallots.
* You may also play around with the noodles you use according to your preference.
* This is traditionally a salty dish, if you find it too salty use less yellow bean paste and sweat bean paste (whilst keeping the 2:1 ratio).
* I purchase the noodles, yellow bean paste, and sweet bean paste from my local Chinese grocery store.