Chinese · Dinner
Sweet Bean Sauce Pork Noodles
Ground pork braised in sweet bean sauce, soy sauce, and Shaoxing wine, tossed with pan-fried egg noodles and topped with cucumber and scallion. The sauce reduces to a glossy, savoury-sweet coating clinging to the meat and noodles, echoing Beijing zhajiangmian technique.
$4
12 minsPrep
15 minsCook
27 minsTotal
EasyLevel
Nutrition per serving
687Calories
34.8gProtein
31.9gFat
65.4gCarbs
12.8gSugar
3.9gFiber
1654mgSodium
108mgChol
10.2gSat Fat
621mgPotassium
56mgCalcium
3.3mgIron
0.9mcgVitamin B12
6.3mgVitamin C
gluten-free-adaptable
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Mince the garlic and ginger, thinly slice the scallion, and julienne the cucumber.
2
Heat the vegetable oil in a wok over medium-high heat. Stir-fry the garlic and ginger for 30 seconds until fragrant, then add the ground pork and break it up with a spatula, frying for 3 to 4 minutes until no pink remains.
3
Stir the sweet bean sauce, soy sauce, Shaoxing wine, sugar, and water into the pork. Simmer over medium-low heat for 5 minutes until the sauce thickens into a glossy coating.
4
Toss the cooked noodles with half the scallion in a serving bowl, spoon the braised pork and sauce over the top, then garnish with cucumber and remaining scallion. Serve hot.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 13 oz371g pork-ground
- 4 tbsp4 tbsp sweet bean sauce (hoisin sauce as substitute)
- 2 tbsp2 tbsp soy sauce
- 2 tbsp2 tbsp shaoxing-wine
- 2 tsp2 tsp sugar-white
- 3 oz86g scallion
- 4 cloves4 cloves garlic
- 2 tsp2 tsp ginger-fresh
- 2 tbsp2 tbsp vegetable-oil
- 44 large eggs-noodles-cooked
- 4 oz114g cucumber
- 2 tbsp2 tbsp water
