"Translating literally as ‘fried sauce noodle’, this classic home-style dish is popular with peasants and nobility alike. With thick fresh wheat noodles, pork and bean sauce, it’s kind of like a Beijing Bolognese." Adam Liaw, Destination Flavour China
- 2 tbsp vegetable oil
- 2 large spring onions, finely sliced, white and green parts separated
- 2 garlic cloves, roughly chopped
- 1 tsp grated ginger
- 300 g pork mince
- 125 ml (½ cup) tian mian jiang (sweet bean sauce, sometimes called brown bean sauce)
- 250 ml (1 cup) chicken stock
- 1 kg fresh thick wheat noodles
- 2 Lebanese cucumbers, seeds removed and julienned
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
1. Heat a wok over high heat and add the oil. When hot, add the white part of the spring onions, garlic and ginger and fry for 1 minute or until fragrant.
2. Add the pork mince and fry until lightly browned. Add the bean sauce and stock and stir to combine.
3. Simmer for 5 minutes or until thickened and saucy.
4. Meanwhile, cook the noodles according to the manufacturer’s directions.
5. Drain well and divide between bowls.
6. Top the noodles with a small amount of the meat sauce and top with the julienned cucumbers and a sprinkle of green spring onion.
Photography by Adam Liaw.