Wheat Noodles with Minced Pork
Ingredients
- 300 gChinese wheat noodles (dry)
- 400 gGround pork (fresh)
- 2 pcBok choy (quartered)
- 3 pcGarlic (minced)
- 3 pcSpring onion, sauté/poêlé sans matière grasse (sliced diagonally)
- 3 tbspsoy sauce
- 1 tbsprice wine
- 1 tbspSesame oil
- 1 tspBrown sugar
- 2 tbspPeanut oil
- 1 pinchSichuan peppercorn (crushed)
- 20 gFresh ginger (finely minced)
Method
Soft noodles coated in a dark, glossy sauce, tossed with pork seared over high heat. The scent of soy and toasted sesame should dominate at the finish.
- 1
Plunge the wheat noodles into boiling water. They should remain firm to the bite; do not overcook them as they will finish cooking in the sauce.
- 2
Chop the garlic and ginger. Cut the spring onions into bias slices. Cut the pak choi into quarters lengthwise.
- 3
Heat the peanut oil in a wok or a large skillet. When the oil smokes slightly, add the ground pork. The meat should brown and become crispy.
- 4
Add the garlic, ginger, Sichuan pepper, and pak choi. Sauté for 2 minutes until the green leaves wilt slightly but the stems remain crunchy.
- 5
Pour in the rice wine, soy sauce, and brown sugar. Add the drained noodles. Mix vigorously so the sauce coats every strand. Finish with sesame oil and spring onions.
Frequently asked questions
How do you get this dish right?
- Do not rinse the noodles with cold water; the residual starch helps the sauce cling.
- The wok must be piping hot before adding the meat to achieve the Maillard reaction that provides flavor.
How long does this dish keep?
Keeps for 2 days refrigerated. Reheat in a pan with a splash of water to loosen the noodles.
