Ingredients
The following ingredients have 4 Servings
- 1 lb dried/fresh Asian wheat noodles or fresh udon noodles
- 3 Tbsp cooking oil
- 1/4 cup finely chopped garlic
- 1 small onion (finely chopped)
- 1 Tbsp finely chopped fresh ginger
- 4 Tbsp Sweet bean sauce ((tian mian jiang) or use hoisin sauce if you can't find any)
- 1 lb ground pork/beef/chicken
- 2 Tbsp shaoxing rice wine/ dry sherry
- 1 cup chicken stock
- Salt and freshly ground pepper to taste
- 1 Tbsp corn starch mix with 2 Tbsp of water
- 1 cucumber (peeled, seeded and julienned)
- 2 stalks green onion (finely chopped)
- chili oil (optional)
Instruction
- Cook the noodles according to the instruction on the package and rinse with cold water and set aside.
- Preheat a wok or skillet. Add in oil and aromatics. Saute for 3 minutes. Add the black bean sauce and stir fry for another minute
- Add the ground meat and cook for 6 minutes and then add in the wine and stock. Bring it back to a boil and then lower the heat to let it simmer for about 10 minutes. Have a taste. Add more salt and pepper to your taste. Give the corn starch solution a stir and pour it in and the sauce will thicken slightly.
- Ladle the sauce over noodles, top with cucumber and chopped green onion. I drizzle some chili oil for a bit of heat. Serve immediately
