Pork and mushroom dry noodle

Invented ts myself

Ingredients

  • Aromatics
    • Ginger
    • Garlic
    • Scallions
  • Sauces
    • 辣豆瓣酱 (spicy bean curd-based sauce)
    • Oyster sauce
    • Light and dark soy sauce (if you only have light, that’s fine)
    • Shaoxing cooking wine (optional)
  • Ground pork (one pound is great for 2-3 portions)
  • Various mushrooms: dried shiitake mushroom, wood ear, enoki, etc.
  • Bok choy, or whatever vegetable you want
  • Chinese noodles
  • Salt/MSG/Sugar to taste
  • Cornstarch
  • Chicken stock (optional, depending on how saucy you want the noodle to be)

I think this recipe works great with any sort of mushrooms, but I think adding the dried shiitake mushrooms is a huge hit. I’d recommend at least putting in some of those. I also like wood ear mushrooms. Adding something like an enoki would also be great.

Preparation

Soak your dried mushrooms. Cut into small chunks or slices. Mince ginger, garlic, and dice scallions, separating into green and white. Boil a pot of water for the noodles.

Cooking

Fry the pork in a wok (or pan) at a low-medium temperature. The goal is to render out the fat and brown the meat. After the meat is sufficiently browned, add in the minced ginger and garlic, as well as the scallion whites. Fry a bit longer and add some Shaoxing cooking wine in order to deglaze the pan. Add a little dark soy sauce for colour. Fry the soy sauce for 5-10 seconds and then add in the mushrooms. Add a tablespoon of 辣豆瓣酱, which is the spicy bean curd sauce. Fry that until the red oil is rendered out. Add in a splash of oyster sauce (say half a tablespoon), and some more soy sauce to taste.

Add water or chicken stock and some cornstarch to thicken the mixture. How much you should add depends on how saucy you want it, but I’d recommend not having the mixture be too wet.

While you are doing all of this, boil the noodles. Put the noodles in a bowl and spoon the pork/mushroom mixture on the noodles. In the noodle water, briefly blanch your vegetables until cooked and place on top of the noodles.