Chinese Noodles with Brown Sauce
- ½ to ¾ pound ground pork
- 1 cup minced scallions
- 1 tablespoon peeled and minced ginger
- 1 tablespoon minced garlic
- 1 cup chicken stock or water
- 2 tablespoons ground bean
- 2 tablespoon hoisin sauce
- 1 tablespoon soy sauce
- 1 pound fresh egg or wheat noodles
- 1 tablespoon toasted sesame oil
Instructions:
You can find fresh Chinese- (and Japanese-) style noodles in most supermarkets these days.
- Begin heating a large pot of water for the noodles. Meanwhile, put a large skillet over medium-high heat. Add the pork, crumbling it to bits as you add it and stirring to break up any clumps. Add ½ cup scallions, along with the ginger and garlic, and stir. Add the stock or water; stir in the bean, hoisin, and soy sauces and cook, stirring occasionally, until thick, about 5 minutes. Reduce the heat and keep warm.
- Cook the noodles, stirring, until tender, 3 to 5 minutes. Drain and dress with the sauce. Garnish with the remaining ½ cup scallions, drizzle the sesame oil over all, and serve.
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