Spicy noodles with pork and scallions
Noods with spicy ground pork and scallions. This recipe is adapted from food writer, Ruth Reichl. I have loved every single one of her food memoirs and can’t recommend highly enough to any foodie who loves to read!
This recipe comes together quickly and is on regular rotation in my house. Be warned: Chinese black bean paste with chili is SPICY! So start with a little, you can always add more.
XO, km
THE DISH:
spicy noodles with pork & scallions | serves 2
THE STUFF:
1/2 lb Chinese noodles (or udon or spaghetti)
peanut or canola oil
1/2-inch piece fresh ginger
2 scallions
1 tsp sugar
2 tbsp Chinese black bean paste with garlic
1 tbsp Chinese black bean paste with chili
1/2 lb ground pork
sesame oil
THE HOW-TO:
Cook noodles to al dente, drain and toss with 1/2 tablespoon peanut oil. Set aside.
Peel and mince ginger. Slice the scallions and separate the whites from the greens.
Mix the sugar and two kinds of bean paste in a small bowl and set aside.
Heat a wok or skillet to high. Add 1 tablespoon peanut oil, toss in the ginger, and stir fry for 30 seconds. Add the pork and the white scallions and stir fry until all traces of pink have disappeared. Add the bean paste mixture, stir to combine, and cook for 2 minutes.
Stir in the noodles and half of the green scallions and quickly toss. Stir in a drop or two of sesame oil and serve with the remaining green scallions on top. Serve at once