Chinese · Breakfast
Hot Dry Noodles
Wuhan-style wheat noodles tossed hot with sesame paste, chili oil, and a savoury pork topping cooked from ground pork simmered in soy sauce and five-spice until dark and glossy. Finished with scallion, pickled radish, and roasted peanuts, the noodles are dry-dressed rather than soupy, eaten quickly while steaming.
$4
10 minsPrep
15 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
748Calories
34.8gProtein
42.9gFat
53.4gCarbs
5.1gSugar
5.2gFiber
1868mgSodium
77mgChol
10.6gSat Fat
625mgPotassium
110mgCalcium
4.7mgIron
1.1mcgVitamin B12
8mgVitamin C
gluten-free-adaptable
low-cholesterol
high-fiber
spice-route
hidden-gems
breakfast
Instructions
1
Prep
Mince the garlic and ginger, slice the scallion, chop the pickled mustard greens, and crush the peanuts; set all aside.
2
Heat the vegetable oil in a small skillet over medium heat; sauté garlic and ginger for 30 seconds until fragrant and light golden.
3
Add ground pork, break it up with a spatula, and cook over medium heat for 3 minutes until no longer pink throughout.
4
Stir in soy sauce, dark soy sauce, five-spice, sugar, and water; simmer over medium-low heat for 8 minutes until liquid reduces to a glossy coating.
5
Boil fresh wheat noodles in water for 2 minutes over high heat until they float and turn opaque but retain a firm bite; drain well.
6
Whisk sesame paste with hot noodle water in a bowl until loosened, then add chili oil and toss in the hot noodles until evenly coated.
7
Plate the noodles, spoon braised pork over top, and scatter with scallion, pickled mustard greens, and crushed peanuts; serve immediately.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 15 oz426g ground pork
- 8.4 oz240g fresh wheat noodles
- 3 tbsp3 tbsp sesame paste (tahini)
- 2 tbsp2 tbsp chili oil
- 3 tbsp3 tbsp soy sauce
- 2 tsp2 tsp dark soy sauce
- 1 tsp1 tsp Chinese five-spice
- 2 clove2 clove garlic
- 1 tsp1 tsp ginger
- 22 scallion
- 2 tbsp2 tbsp pickled mustard greens or radish
- 2 tbsp2 tbsp roasted peanuts
- 1 tsp1 tsp sugar
- 2 tsp2 tsp vegetable oil
- 1/2 cup120ml water
