Ma Yi Shang Shu (Sichuan Noodles and Pork)

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READY IN: 35mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Place noodles and 4 cups boiling water in a bowl; let sit until soft, about 4 minutes. Drain and toss noodles with sesame oil; set aside.
  • Heat canola oil in a 14 inch flat-bottomed wok or frying pan over medium-high heat.
  • Add pork and cook, breaking up meat, until browned, 5–7 minutes.
  • Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.
  • Add paste, light soy, wine, and stock and bring to a boil.
  • Add noodles and cook, stirring occasionally, until liquid is reduced by half, 8–10 minutes more, and stir in dark soy and scallions.
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