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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)
- Combine and mix sweet bean sauce and soy bean paste together. Set aside.
- Select sauté on the IP and wait for ‘HOT’.
- Add oil.
- Sauté ginger, pork and mushroom for 2-3 mins.
- Add mixed sauce from step 1. Add white pepper, salt, dark soy sauce and sesame oil. Sauté for 1 min.
- Turn off.
- Add 1 cup of water.
- Add your dried favorite noodles (make sure it’s sitting in the liquid).
- 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.
- Garnish with chopped scallions/green onions and serve!
Directions (Stovetop)
- Cook noodles per instructions if not using fresh noodles.
- Combine and mix sweet bean sauce and soy bean paste together. Set aside.
- Add oil to saucepan.
- Sauté ginger, pork and mushroom for 2-3 mins.
- Add mixed sauce from step 1. Add white pepper, salt, dark soy sauce, sesame oil and 2 tbsp water. Sauté for 1 min.
- Mix 1 tsp corn starch in 1 tbsp water.
- Turn off.
- Scoop meat sauce over noodles.
- 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!