Ingredients Jump to Instructions ↓

  1. 1/2 lb Ground pork

  2. 1 tb Dark soy sauce

  3. 1 t Salt

  4. 1 c Peanut oil

  5. 3/4 lb Chinese thin egg noodles

  6. -(fresh or dry) 3 tb Finely chopped garlic

  7. 2 tb Finely chopped ginger

  8. 5 tb Finely chopped scallions

  9. 2 tb Sesame paste

  10. -ÃÆ'¿ÃÆ'¿peanut butter 2 tb Dark soy sauce

  11. 2 tb Chili oil

  12. 2 ts Salt

  13. 1 c Chicken stock

  14. 1 tb Sichuan peppercorns

  15. -(roasted and ground)

  16. 4 minutes, remove it with a slotted spoon and drain on paper towels. Pour off the oil, leaving

  17. 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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