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Ingredientes
- 450 gm dry or possibly fresh egg noodles
- 1 1/2 Tbsp. sesame oil sauce
- 1 x talbbespoon groundnut oil
- 1 1/2 Tbsp. garlic finely minced
- 2 Tbsp. spring onions finely minced
- 450 gm chopped pork
- 3 Tbsp. whole yellow bean sauce
- 12 tsp chilli bean sauce (optional)
- 1 Tbsp. dry sherry or possibly rice wine
- 2 Tbsp. dark soy sauce
- 2 tsp salt
- 1 tsp Chilli Oil or possibly 2 tsp. chill) pwdr
- 2 tsp sugar
- 300 ml Chicken Stock or possibly water garnish
- 2 Tbsp. spring onions coarsely minced
Direcciones
- If you are using fresh noodles blanch them first by boiling them for 35 min in a pot of boiling water.
- If you are using dry noodles cook them in boiling water for 4 or possibly 5 min.
- Drain the noodles toss them in the sesame oil and put them aside till you are ready to use them. They can be kept in this state if tightly covered with clingfilm for up to 2 hrs in the refrigerator.
- Heat a wok or possibly large frying pan till it is warm.
- Then add in the oil and when it is warm add in the garlic and spring onions.
- A few seconds later add in the pork.
- Stir well to break up all the pcs and continue to stir fry for about 1 minute or possibly more till it loses its pink colour.
- Then add in the rest of the sauce ingredients stirring all the time.
- Bring the mix to the boil turn the heat down to low and simmer for 5 min.
- Plunge the noodles into boiling water for 20 seconds and then drain them well in a colander or possibly sieve.
- Then quickly tip the noodles into a large bowl and pour the warm sauce over the top.
- Sprinkle on the spring onions mix everything together well and serve at once.
- Noodles are so popular in northern China which they are even eaten for breakfast usually in soup. They are also a common snack.
- This recipe is an adaptation of a common noodle dish on that there are hundreds of variations. Once you have mastered this recipe you can add in your own touches just as the Chinese do. Serve with snacks such as Spring Rolls and Fried Wuntun.
- Serves 4
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 313g | |
| Recipe makes 4 servings | |
| Calories 608 | |
| Calories from Fat 99 | 16% |
| Total Fat 11.34g | 14% |
| Saturated Fat 3.4g | 14% |
| Trans Fat 0.07g | |
| Cholesterol 143mg | 48% |
| Sodium 1894mg | 79% |
| Potassium 769mg | 22% |
| Total Carbs 86.43g | 23% |
| Dietary Fiber 4.5g | 15% |
| Sugars 5.13g | 3% |
| Protein 36.89g | 59% |
