Ingredients Jump to Instructions ↓

  1. 1/2 lb Ground pork

  2. 1 tb Dark soy sauce

  3. 1 ts Salt

  4. 1 c Peanut oil

  5. 3/4 lb Chinese thin egg noodles

  6. -(fresh or dry)

  7. 3 tb Finely chopped garlic

  8. 2 tb Finely chopped ginger

  9. 5 tb Finely chopped scallions

  10. 2 tb Sesame paste

  11. - OR - peanut butter

  12. 2 tb Dark soy sauce

  13. 2 tb Chili oil

  14. 2 ts Salt

  15. 1 c Chicken stock

  16. 1 tb Sichuan peppercorns

  17. -(roasted and ground)

Instructions Jump to Ingredients ↑

  1. COMBINE THE PORK, SOY SAUCE and salt in a small bowl and mix well. Heat a wok or saute pan until it is hot. Add the oil and deep-fry the pork, stirring with a spatula to break it into small pieces. When the pork is crispy and dry, about 4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving 2 tablespoons in the wok. Reheat the wok and add the garlic, ginger and scallions, and stir-fry for 30 seconds. Then add the sesame paste, soy sauce, chili oil, salt and chicken stock and simmer for 4 minutes. Cook the noodles in a large pot of boiling water for 2 minutes if they are fresh or 5 minutes if they are dried. Drain the noodles well in a colander. Divide them into individual bowls or put in large soup tureen. Ladle on the sauce. —–


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