Fresh Chinese Noodles With Brown Sauce
You can find fresh Chinese-style (and Japanese-style) wheat noodles at most supermarkets these days. They’re a great convenience food and, for some reason, seem to me more successful than prepackaged “fresh” Italian noodles. Here they’re briefly cooked and then combined with a stir-fried mixture of pork, vegetables, and Chinese sauces; it’s very much a Chinese restaurant dish. Both ground bean sauce and hoisin sauce can be found at supermarkets (if you can’t find ground bean sauce, just use a little more hoisin), but you can usually find a better selection (and higher-quality versions) at Chinese markets. Usually, the fewer ingredients they contain, the better they are.
Recipe information
Yield
makes 4 servings
Ingredients
Preparation
Step 1
Bring a large pot of water to a boil. Meanwhile, put a large skillet over medium-high heat. Add the pork, crumbling it to bits as you add it and stirring to break up any clumps; add half the scallion, along with the garlic and ginger, and stir. Add the stock or water; stir in the bean, hoisin, and soy sauces and cook, stirring occasionally, until thick, about 5 minutes. Reduce the heat and keep warm.
Step 2
Cook the noodles, stirring, until tender, 3 to 5 minutes. Drain and dress with the sauce. Garnish with the remaining scallion, drizzle the sesame oil over all, and serve.
Variations
Step 3
Toss the noodles with 1 cup bean sprouts or lightly stir-fried snow peas before dressing.
Step 4
Fresh Chinese Noodles with Chicken, or Meatless Fresh Chinese Noodles: Substitute ground chicken or turkey for the pork; or eliminate the meat entirely, sautéing the scallion, ginger, and garlic in a couple tablespoons of peanut oil.
