Back to 4 servings sauce 0.5 pound ground pork, fattier cuts are richer 2 tablespoons neutral cooking oil 1 tablespoon ginger, minced 1 tablespoon garlic, minced 3 stalks scallions, chopped, white and light green parts separated from the dark green 1 tablespoon Shaoxing rice wine 0.25 cup yellow soybean paste (ground bean sauce), zha jiang 2 tablespoons sweet bean sauce (tian mian jiang), hoisin can substitute 1 tablespoon dark soy sauce 1 cup water or chicken stock, to loosen and simmer 1 teaspoon sugar, optional, to balance saltiness to serve 1 pound fresh wheat noodles, or 8 ounces dried wheat or egg noodles 1 large cucumber, julienned 1 cup julienned carrot, optional 1 teaspoon sesame oil, optional
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1 Step 1: Heat the oil in a wok or large skillet over medium-high heat. Add the ginger and the white and light green scallion parts and stir for 30 to 60 seconds until fragrant.2 Step 2: Add the ground pork, breaking it up, and cook until browned and no longer pink, about 5 minutes. Pour in the Shaoxing wine and cook another minute.3 Step 3: Lower the heat to medium-low. Stir in the yellow soybean paste, sweet bean sauce and dark soy sauce until the pork is evenly coated, then add the water or stock.4 Step 4: Simmer gently, stirring often, for 10 to 15 minutes until the sauce is thick, glossy and spoonable. Add the sugar if it tastes too salty. Stir in the garlic and the dark green scallion parts during the last minute, then remove from heat.5 Step 5: Meanwhile, cook the noodles in boiling water according to package directions, then drain well and rinse briefly under cold water if you like a firmer, silkier texture.6 Step 6: Divide the noodles among bowls. Spoon 2 to 3 tablespoons of sauce over each, add cucumber and carrot, drizzle with sesame oil if using, and toss well before eating.getsaucepan.com/r/3c9d9943-9f66-5c2c-87b2-ab7a6953a78b
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