China | Pastas & Noodles | Pork

Pork & Noodles in Brown Bean Sauce

(China)

Yield: 2-3 servings


INGREDIENTS PREP AMOUNT
Brown bean sauce (see note) 2-3 Tbsp
Hoisin sauce 2-3 Tbsp
Stock, water or mushroom soaking liquid 3/4 cup
Sugar 1 tsp
Salt 1 tsp
 
Oil 2-3 Tbsp
Garlic minced 1 Tbsp
Scallions minced 4 each
Mushrooms, dried shiitake soaked in hot water, stems removed & cut in strips 4 each
Pork chopped, minced or ground 1/2 lb
 
Chinese egg noodles   1 lb
Cliantro chopped 1/2 bunch

METHOD

Basic Steps:  Mix → Boil → Sauté → Simmer → Toss → Garnish
  1. Mix brown bean sauce, hoisin sauce, stock or water, sugar and salt together in a bowl.
  2. Cook noodles as directed on package, drain, rinse under cold water and set aside.
  3. Heat oil over high heat in a wok or large pan. Stir fry garlic and scallions for about 30 seconds. Add pork and stir fry just until pink disappears. Add shiitakes and stir fry for about 1-2 more minutes.
  4. Reduce heat to medium low. Pour in sauce all at once and simmer 2-3 minutes.
  5. Toss noodles in wok well with sauce to reheat. Serve in bowls with cilantro as a garnish.

VARIATIONS

  • Substitute chicken or beef for the pork.
  • Feel free to add other vegetables if you like when you add the mushrooms: chopped spinach, shredded Chinese cabbage, julienned carrots, peas, etc.
  • Fresh mushrooms can be substituted for the dried shiitakes; just omit the soaking step.

NOTES

  • Brown bean sauce is found in jars at most Asian markets. It can also called broad bean sauce or hot bean paste. It can be quite spicy, so vary the amount according to your taste.