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Rice Noodles with Pork and Black Bean Sauce

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Ingredients

  • 3/4 lb. dried rice noodles, medium width or fine
  • 1 cup chicken stock
  • 4 tsp. sake or dry white wine
  • 3 Tbs. whole bean black bean sauce or 2 Tbs. smooth black bean sauce
  • 2 tsp. oyster sauce
  • 2 tsp. Asian Sesame Oil
  • 1 tsp. cornstarch
  • 1 tsp. sugar
  • 1/2 tsp. black pepper
  • 1- 1 1/2 in. piece of fresh ginger
  • 4 tsp. cooking oil
  • 1/2 lb. ground pork
  • 2 small red chili peppers, minced, or 1/2 tsp. dried red pepper flakes
  • 4 scallions, chopped
  • 2 Tbs. torn fresh cilantro leaves
  • 1/2 lb. mushrooms, sliced
  • 4 cloves garlic, minced

Details

Preparation

Step 1

In a large bowl, cover the rice noodles with cold water and leave to soften, 20 to 30 minutes. Drain and set aside. In a small bowl, combine the chicken stock, sake, black bean sauce, oyster sauce, sesame oil, cornstarch, sugar and pepper. Peel the ginger and cut it into the thinnest possible slices. Stack the slices and cut them into shreds. You should have 2 tbs. shredded ginger. In a wok, heat 2 tsp. cooking oil over moderately high heat. Add the ground pork and cook, breaking up the meat, until the meat firms up and releases fat and moisture, about 1 minute. Scrape into a strainer over a bowl and drain the pork, pressing to remove excess fat. Heat the remaining 2 tsp. cooking oil in the wok. Add the mushrooms and cook 2 to 3 minutes. Add the ginger, garlic and chilies. Cook, stirring until fragrant, about 30 seconds. Add the pork and stir fry until cooked through, 2 to 3 minutes longer. Stir the chicken stock mixture and pour it into the wok. Cook until the mixture boils and thickens, another minute or two. Remove from heat and cover to keep warm. In a large pot of boiling, salted water cook half the noodles, stirring, until translucent, but still chewy, about 1 minute. Lift the noodles from the water with tongs and drain. Cook the remaining noodles, the same way. Stir the scallions into the pork and bean sauce. Pour the mixture over the noodles and stir gently. Top with cilantro leaves and serve.

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