Noodles in brown bean sauce
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | Or | |
| 3 | Dried black mushrooms | |
| Shredded vegetables | ||
| Egg threads | ||
| ¾ | pounds | Egg noodles |
| ½ | pounds | Lean pork |
| 2 | tablespoons | Brown bean sauce |
| 1 | Clove garlic | |
| 2 | tablespoons | Oil |
| ½ | teaspoon | Salt |
| 1 | tablespoon | Hoisin sauce |
| ¼ | cup | Stock |
| ¼ | teaspoon | Sugar |
| 1 | dash | Cayenne pepper |
Directions
1. Soak dried mushrooms.
2. Prepare shredded vegetables and egg threads as in "Soy Jam Noodles".
3. Parboil noodles as in "Parboiled Noodles #1/#2" and keep warm.
4. Mince or grind pork. Dice soaked mushrooms. Mash brown bean sauce. Crush garlic.
5. Heat oil. Add salt, then garlic, and brown lightly. Add pork and stir-fry until it loses its pinkness (1 to 2 minutes).
6. Add mushrooms; stir-fry ½ minute more. Quickly stir in brown bean sauce, hoisin sauce and stock. Then cook, covered, 5 minutes over medium heat, stirring occasionally. Sprinkle with sugar and cayenne pepper.
7. Transfer noodles to a preheated bowl and pour the sauce over. Garnish with egg threads and shredded vegetables and serve. VARIATION: For the pork, substitute beef. For the brown bean sauce, substitute yellow bean paste.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded from Glen's MM Recipe Archive, .