Noodles with Soy Bean Paste

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::Noodles with Soy Bean Paste

*1 lb (500 g) flour noodles
*9 oz (250 g) lean and fat
pork, minced
*5 t. (25 g) sweet fermented
flour paste (sweet bean
sauce or hoisin sauce)
*5 peppercorns
*5 T. vegetable oil
*1 t. scallions, chopped
*1 t. fresh ginger, chopped
*5 T. soy sauce
*1.5 t. salt, or to taste
*1 c. (200 ml) clear stock
*1 T. cornstarch dissolved in
1 T. water

Method:

1. 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 for about 1 minute, then add the stock and cornstarch. Bring to a boil and cook, stirring, until thickened. Transfer to a serving bowl. 2. 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 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 T. and adding more to taste.

Total time:

20m

Cooking technique:

Hotpot boiling

Cuisine:

Beijing

Food menu:

rice noodle

Cholesterol:

11mg

Carbohydrates:

24g