Chinese · Dinner
Noodles with Bean Sauce
Stir-fried wheat noodles tossed with ground pork in a savory fermented bean sauce, built on garlic, ginger, and scallion, sharpened with Shaoxing wine and a touch of dark soy for color. Napa cabbage adds crunch and moisture. Finished with sesame oil and scallion greens, served hot straight from the wok.
$4
10 minsPrep
12 minsCook
22 minsTotal
EasyLevel
Nutrition per serving
545Calories
26.2gProtein
21.6gFat
61.8gCarbs
7.8gSugar
5.1gFiber
2041mgSodium
67mgChol
6.3gSat Fat
612mgPotassium
87mgCalcium
3.7mgIron
0.7mcgVitamin B12
11mgVitamin C
high-fiber
gluten-free-adaptable
low-cholesterol
rich-umami
thirty-min-meals
all-time-classics
Instructions
1
Prep
Mince garlic and ginger, slice scallion separating white and green parts, shred napa cabbage, and mix doubanjiang, miso-red, shaoxing wine, soy sauce, and sugar in a small bowl.
2
Sear
Heat vegetable oil in a wok over high heat until shimmering, add ground pork and break apart, frying 3 minutes until no longer pink and lightly browned.
3
Simmer
Pour bean sauce mixture and water into the wok, stirring to combine, and simmer over medium-low heat 4 minutes until sauce thickens and clings to pork.
4
Build
Add shredded napa cabbage and toss over medium-high heat 2 minutes until wilted; add cooked noodles and toss 1 minute until coated, drizzle with sesame oil, scatter scallion greens over the top, and serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 11 oz311g ground pork
- 5.2 oz150g fresh wheat noodles, cooked (or dried noodles boiled and drained)
- 2 tbsp2 tbsp doubanjiang (fermented broad bean chili paste)
- 2 tbsp2 tbsp miso-red (standing in for sweet fermented soybean paste)
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 22 scallion
- 3.6 oz100g napa cabbage
- 2 tbsp2 tbsp shaoxing wine
- 2 tsp2 tsp soy-sauce
- 1 tsp1 tsp sugar-white
- 2 tbsp2 tbsp vegetable-oil
- 2 tsp2 tsp sesame-oil
- 4 tbsp4 tbsp water
