Noodles with Fried
Bean-Paste Sauce
Ingredients
1 lb (500 g) flour noodles
9 oz (250 g) lean and fat port, minced
5 tsp (25 g) sweet fermented flour paste (sweet
bean sauce or hoisin sauce)
5 peppercorns
5 tbsp vegetable oil
1 tsp scallions, chopped
1 tsp fresh ginger, chopped
5 tbsp soy sauce
1 1/2 tsp salt, or to taste
1 cup (200 ml) clear stock
1 tbsp cornstarch dissolved in 1 tbsp water
Directions
- Add enough water to the bean paste sauce
to make a thin paste. Heat oil in a wok
until the oil surface ripples. Add peppercorns
and deep-fry until fragrant. Remove and
discard peppercorns. Add the pork, the
scallions, ginger, soy sauce, salt and
the paste. Stir-fry about 1 minute, then
add the stock and cornstarch. Bring to
a boil and cook, stirring, until thickened.
Transfer to a serving bowl.
- Bring a pot of water to a boil and add
the noodles. Bring back to a boil and
let cook for 30 seconds. Add cold water
two or three times, each time bringing
the water back to the boil until the noodles
are just cooked. Drain in a colander and
place on dishes or in bowls. Diners help
themselves to some of the sweet bean paste,
starting with about 1 tbsp and adding
more to taste.
