Cook time: 15 mins
Yield: 2 to 3 serves
Ingredients:
- 285 gm Shanghai white noodles
- 150 gm pork mince
- 2 cups chicken stock, boiled
- 1 Tbsp (about 15 gm) peanuts
- 2 tsp minced ginger
- 1 tsp minced garlic
- 2 tsp minced shallot
- chopped spring onion, for garnish
- 1 tsp light soy sauce
- 1/2 tsp cornflour / corn starch
- 1/2 tsp sugar
- pepper, to taste
- sesame oil, to taste
- 3 Tbsp water
- 1 Tbsp sesame paste
- 2 tsp light soy sauce
- 1 tsp dark soy sauce
- 1 tsp sugar
- 1½ tsp black vinegar （黑米醋）
- 1 tsp chilli bean sauce （辣豆瓣醬）
- 1/2 tsp peppercorn chilli oil, to taste
- 1/2 tsp sesame oil
- salt, to taste
- Combine the pork with the marinade. Set aside for about 15 minutes.
- Fry the peanuts in a small pan without any oil, until aromatic and lightly brown. Roughly chop them. Set aside. Combine all the ingredients of the sauce in a cup.
- Cook the noodles and rinse with cold water according to the instructions on packaging. Drain well and divide them into 2 to 3 serving bowls. Set aside.
- Heat oil in a wok or frying pan. Saute the ginger, garlic and shallot until aromatic over medium heat. Add the pork and stir fry until the surface turns white. Pour in the chicken stock. Bring it to a boil. Add the sauce and combine well. Divide the soup and ladle on top of the noodles. Sprinkle the peanuts and spring onion. Serve immediately.
- The sauce is the soul element of this noodle dish. Don’t skip the sesame paste. You can easily get it from any Asian grocers.
- You might like adjust the amount of chilli oil and chilli bean sauce according to personal preference.
- Don’t ever over-cook the white noodles. The noodles should be rinse in cold water immediately once they’re finished blanching. This step will help prevent the noodles turn mushy. You might replace the white noodles with udon noodles, that taste equally good.
- Black vinegar is available at Asian grocers, and can be replaced with white vinegar if you can’t find any.
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