Sweet and Spicy Pork Noodles

Sweet and Spicy Pork Noodles

from foodandwine.com
Dinner
25 min
6 servings
480 kcal / serving

Ming Tsai's weeknight-friendly dish combines ground pork with a deeply flavorful sauce that gets a kick of heat from Thai chiles, sweetness from hoisin sauce, and salty umami from fermented black beans. He then tosses it with a tangle of Chinese egg noodles for a satisfying meal that comes together in just 40 minutes.

Ingredients

  • 3 tablespoonsvegetable oil
  • 1 poundground pork
  • 2thai chiles, minced
  • 1 mediumred onion, finely chopped
  • 1 tablespoonminced fresh ginger
  • 1 tablespoonminced garlic
  • 1 tablespoonchinese fermented black beans, rinsed and chopped
  • ⅓ cuphoisin sauce
  • ½ cupshao-hsing rice wine or dry sherry
  • 1 cupchicken stock or low-sodium broth
  • 1 largescallion, thinly sliced
  • salt and freshly ground pepper
  • black pepper
  • 1 poundfresh or dried chinese egg noodles

Directions

  1. 1

    In a large, deep skillet, heat the oil. Add the ground pork and cook over high heat, breaking up the meat, until it is browned, about 5 minutes. With a slotted spoon, transfer the cooked pork to a plate. Add the chiles, onion, ginger, garlic, and black beans to the skillet and cook over moderately high heat, stirring, until softened, about 5 minutes. Add the hoisin sauce and cook, stirring, for 1 minute. Add the rice wine and simmer until reduced by half, about 2 minutes. Add the stock and pork and simmer until thickened, about 4 minutes. Add the scallion and season with salt and pepper.

  2. 2

    Meanwhile, in a large pot of boiling salted water, cook the noodles until tender, 5 to 8 minutes, depending on the thickness. Drain the noodles. Add them to the skillet and toss well to thoroughly coat them with the sauce. Transfer to a large, shallow bowl and serve.