Monday, July 9, 2012

Noodles in minced pork sauce 炸醬麵

This was one of my favorite food when I was little. It is a traditional dish especially in Northern China. There are many different ways of making the sauce, all with slight variation. I guess there is no good translation for it, either. So this is the version from my father. Every summer the string beans are growing so well in my in-law's garden, that's when I think of making this for my family. The sauce is great with noodles or rice.

The sauce (serves 4 people):
  • Ground pork: 1/2 lb.
  • String bean: 3/4 lb.
  • Carrots: 1/4 lb. (optional)
  • Chinese five spice flavored tofu: 4 pieces
  • Scallion: 8 sticks
  • Japanese cucumber: 4 sticks
  • Sweetened soybean paste: 1/2 cup
  • Garlic powder: 2 Tbsp
  • Chilli sauce or hot pepper (optional)
  • Fresh soybeans: 1 cup (optional)

1. Chop/dice the string beans, carrots, tofu and scallions in fine pieces (like the ground pork).
2. Heat up 4-5 Tbsp oil in pan.
3. Cook the pork and scallions until all pork is done (color changed). Add the garlic powder.
4. Add the chopped string beans, carrots and tofu. Stir to mix well.
5. Add the sweetened soybean paste. Stir to mix well. The paste is usually pretty salty, so add 1/2 cup first and taste it. If not enough to your taste, add a little bit more.
6. Cook noodles in boiling water until al dente.
7. Cover the noodles with the sauce and serve with julienned Japanese cucumbers.

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