Prep 10 mins
Cook 10 mins
A wonderful asian noodle dish using all three types of soybean paste from Barbara Fisher. Her soybean paste primer is posted in asian category
- 2 tablespoons peanut oil
- 1 medium onion, diced finely
- 2 inches cube fresh ginger, minced
- 5 garlic cloves, minced
- 3 -6 thai bird chiles, sliced thinly
- 2 fresh shiitake mushrooms, diced (dried rehydrated)
- 8 ounces pressed spiced tofu, diced finely
- 3⁄4 lb ground pork or 3⁄4 lb ground pork
- 1 tablespoon hoisin sauce
- 1 tablespoon sichuan szechuan hot bean sauce (broad bean paste with chiles)
- 1 tablespoon soy bean sauce
- 1 teaspoon sugar
- 1 teaspoon freshly ground szechuan peppercorns
- 1 teaspoon fresh ground pepper
- 3 tablespoons shaoxing wine or 3 tablespoons dry sherry
- 1⁄2 cup chicken broth
- 1 1⁄2 tablespoons cornstarch (dissolved in 1 tablespoon chicken broth)
- 1⁄2 cup sliced scallion top
- 1 cup loosely packed cilantro leaf, roughly chopped
- 1 teaspoon sesame oil
- 1 cup shredded carrot
- 1 cup shredded snow peas
- 1 red sweet bell pepper, shredded
- 1 lb fresh egg noodles, cooked al dente and drained
- Heat wok until a thin wisp of white smoke coils up from it. Add oil and heat until it shimmers. When it is ready, add onions and cook and stir until they are just beginning to take on color. Add ginger, garlic, chiles, and mushrooms and stir fry until fragrant–about forty-five seconds or so. Add pressed tofu and continue stir frying another minute.
- Add pork, soy bean pastes/sauces, Sichuan pepper, pepper and sugar, and stir fry, chopping at the meat to separate it with your wok shovel. Cook until most of the pink is gone from the meat.
- Add wine, cook off alcohol. Add chicken broth and cornstarch mixture, cook, stirring, until thickened. Add sliced scallion tops and cilantro, stir to combine.
- Remove from heat, drizzle with sesame oil.
- Divide noodles into bowls, and top with meat sauce and vegetable shreds.