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Ingredients Jump to Instructions ↓

  1. 80 ml vegetable oil or 1/3 cup vegetable oil

  2. 5 green onions , finely chopped, white and green parts separated

  3. 2 large garlic cloves , finely chopped

  4. 300 g ground pork

  5. sea salt , to taste

  6. fresh ground black pepper , to taste

  7. 1 teaspoon white sugar (to taste)

  8. 500 g fresh shangai noodles (see note below) or 500 g udon noodles (see note below)

  9. 1 lebanese cucumber , seeds removedd, cut into julienne

  10. 2 tablespoons brown bean sauce

  11. 1 teaspoon hoisin sauce

  12. 1 tablespoon shaoxing wine

  13. 375 ml chicken stock (plus extra to thin if necessary) or 1 1/2 cups chicken stock (plus extra to thin if necessary)

Instructions Jump to Ingredients ↑

  1. Make the brown bean sauce by combining the ingredients and mixing them well.

  2. Heat a wok over a high heat and once it is hot, add the oil and the white part of the onions and the garlic; stir-fry for 20 seconds, add the pork and cook it until it turns white and begins to separate; add the brown sauce; reduce the heat to medium and simmer for 5-10 minutes. Add another cup of stock if you prefer a thinner consistency. Season, to taste, with sea salt, freshly ground black pepper and sugar.

  3. Meanwhile, cook the noodles in boiling water for 3-4 minutes; drain, rinse off excess starch, if necessary, and add the noodles to the wok with the remaining green onion and toss the noodles and green onion through the mince mixture; serve topped with the cucumber.

  4. NOTE: Shanghai noodles, eggless noodles made from wheat flour, are available from Asian grocers. To prevent them sticking together after cooking, add a splash of oil and toss through. This is particularly useful if you are cooking them ahead of time.

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