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Categories:
noodles lean bean sauce hoisin sauce hot chili paste garlic ginger ginger cucumber green onion cooking wine soy sauce cornstarch water
Viewed: 12 - Published at: 3 years agoIngredients
- 400 g Wu-Mu Dry Noodles
- 2 lbs lean minced pork
- 4 tbsp. Bean Sauce
- 4 tbsp Hoisin sauce
- 2 tbsp. hot chili paste (I didn't have, so I substituted with Sweet Chili Sauce)
- 2-3 tbsp. minced garlic
- 1 tbsp. minced ginger.
- *Freeze your ginger and grate it on a microplaner. Much easier.
- about 3 cups sliced Napa or green cabbage
- 1 cucumber, julienned
- 1/2 cup sliced green onion
- SEASONINGS:
- 2 tbsp. cooking wine
- 2 tbsp. dark soy sauce
- THICKENING AGENT:
- 3 tbsp. cornstarch
- 6 tbsp. water
Method
- 1. Bring 4L of water to a boil. DON'T ADD SALT. Cook the noodles 10 min. or until noodles are cooked. Drain and rinse with cold water.
- 2. Heat wok and add 2 tbsp. canola. Heat to medium.
- 3.Add minced pork and stir-fry until cooked.
- 4. Add the ginger and garlic. cook for another minute
- 5. Stri in Hoisin sauce, bean suace, chilie pastes. Stir and add the rest of the seasonings.
- 6. Add the cabbage and 1 cup of water. Cook until the cabbage is tender: 3-5 minutes.
- 7. While the liquid is boiling, stir in a bit of the thickening agent to desired thickness. Stir well.
- 8. Add in the green onion, stir and serve over the noddles.
- 9. Garnish with the julienned cucumber slices
