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A little sweet and savory kind of noodle dish with ground pork (or chicken) and shiitake mushrooms in a bean sauce and soybean paste – differs from one Chinese province to another. For instance, in Szechuan, it will be spicier. I’m making a non-spicy version here as the husband isn’t a fan of spicy. I’ve also figured out a way to do it in the Instant Pot. Yay! Stovetop instructions included!

*This post contains links but are non-affiliate. I wanted to show you how it looks like. I am pretty sure that it will be much cheaper at the local Asian grocer. 

Ingredients

  • 6 oz. ground Pork or Chicken; some fats preferred
  • ¼ tsp Salt
  • 1 tsp Cornstarch for stovetop method
  • 1 tbsp Oil
  • 1/8 tsp White Pepper
  • 3 slices Ginger; minced finely
  • 4 cloves Garlic, minced
  • 6 fresh Shiitake Mushrooms (soaked dried ones); finely chopped
  • 2 tbsp Sweet Bean Sauce (Tian Mian Jiang)
  • 3 tbsp Ground Soy Bean Paste
  • 1/2 tsp Sesame Oil
  • 1 tbsp Dark Soy Sauce
  • 1 cup water
  • 8 oz. noodles (your favorite flour-based noodle. Fresh for stovetop or dry for IP/Stovetop).
  • 1/2 cup julienned Green Onions/Scallions for garnish 

Directions (Instant Pot)

  1. Combine and mix sweet bean sauce and soy bean paste together. Set aside. 
  2. Select sauté on the IP and wait for ‘HOT’.
  3. Add oil.
  4. Sauté ginger, pork and mushroom for 2-3 mins.
  5. Add mixed sauce from step 1. Add white pepper, salt, dark soy sauce and sesame oil. Sauté for 1 min.
  6. Turn off.
  7. Add 1 cup of water.
  8. Add your dried favorite noodles (make sure it’s sitting in the liquid).
  9. Set the IP to ‘Manual’, ‘High Pressure’ and time (amount of time needed for noodles to cook minus 2 minutes and divided by 2). Don’t be alarmed if it’s 0 mins! Allow 3 mins natural release before doing an immediate release.
  10. Garnish with chopped scallions/green onions and serve!

Directions (Stovetop)

  1. Cook noodles per instructions if not using fresh noodles.
  2. Combine and mix sweet bean sauce and soy bean paste together. Set aside. 
  3. Add oil to saucepan.
  4. Sauté ginger, pork and mushroom for 2-3 mins.
  5. Add mixed sauce from step 1. Add white pepper, salt, dark soy sauce, sesame oil and 2 tbsp water. Sauté for 1 min.
  6. Mix 1 tsp corn starch in 1 tbsp water. 
  7. Turn off.
  8. Scoop meat sauce over noodles.
  9. Garnish with chopped scallions/green onions and serve!

The meat sauce can be kept in the refrigerator for up to 1 week. It may get very salty so you will need to dilute it with some water. All depends on your tastebuds!

Enjoy!

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