Diary of a Foodie
Noodles with Pork and Hot Bean Sauce
Diary of a Foodie: Season One: China: One Billion Foodies
Serves4 (Main Course)
- Active Time:15 min
- Start to Finish:15 min
January 2007
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ADAPTED FROM JEREME LEUNG, WHAMPOA CLUB, SHANGHAI
- 1 pound dried egg fettucine
- 5 tablespoons Chinese hot bean sauce (preferably with garlic; sometimes called soybean paste with chili) or Korean gochujang paste
- 2 teaspoons sugar
- 1/3 cup peanut or vegetable oil
- 1/4 cup finely chopped peeled fresh ginger (from a 3- by 1-inch piece)
- 1 pound fatty ground pork (preferably shoulder)
- 1/2 cup chopped scallion
- 1 teaspoon Asian sesame oil
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Cook fettuccine in a 6- to 8-quart pot of boiling salted water (1 tablespoon salt for every 4 quarts water) until al dente.
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Meanwhile, stir together hot bean sauce and sugar in a small bowl. Heat a wok (preferably flat-bottomed) or a 12-inch heavy skillet (not nonstick) over high heat until a drop of water evaporates immediately, then add peanut oil, swirling wok to coat. Add ginger and stir-fry until fragrant, about 30 seconds. Add pork and stir-fry, breaking up lumps, until no longer pink, about 2 minutes. Add bean-sauce mixture and cook, stirring, 3 minutes. Stir in scallion and remove from heat.
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Drain noodles in a colander and add to pork mixture in wok. Add sesame oil and toss to coat well.
Cooks' notes: Chinese and Korean bean pastes are quite spicy; adjust the amount you use to suit your taste. They are available at Chinese and Korean markets and koamart.com.
- Keywords
- diary of a foodie,
- pork,
- pasta,
- asian,
- chinese
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