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–+ servings

Shoulder Pole Carrying Noodles

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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Course Main Dishes
Servings 4
Calories 644.45 kcal

Nutrition

Calories: 644.45 kcalCarbohydrates: 65.07 gProtein: 27.92 gFat: 29.02 gSaturated Fat: 6.53 gCholesterol: 134.09 mgSodium: 891.86 mgFiber: 2.69 gVitamin A: 1.82925 IUCalcium: 47.19 mgIron: 5.34 mg

Ingredients
  

  • 3/4 lb. egg noodles fresh or dried
  • 2 tbsp sesame oil
  • 2 tsp hot chili bean paste
  • 1/4 Cup soy sauce
  • 1 tbsp vinegar
  • 1 tsp roasted Sichuan peppercorns fagara, crushed
  • 1 Cup soup stock
  • 2 tbsp cooking oil safflower
  • 1/2 lb. ground pork
  • 1 tbsp ginger minced
  • 3 cloves of garlic minced
  • 2 tbsp soy sauce
  • 1 tsp sugar
  • 1/4 Cup Shaoxing wine
  • 2 tbsp chopped green onion
  • 2 tbsp chopped cilantro

Instructions 

  • Drop fresh noodles into a gallon of boiling water making sure the noodles are separated. Bring to a boil again, then add cold water and bring to a boil again. (For dried noodles follow the instructions on package.) Drain noodles and coat them with sesame oil. Set them aside in covered bowl to keep warm.
  • Mix together the hot chili bean paste, 1/4 cup soy sauce, vinegar, crushed Sichuan peppercorns, and soup stock. Pour over noodles.
  • Heat cooking oil in a wok over a medium flame, stir in the ground pork so that it breaks up into fine morsels. Add ginger, garlic, soy sauce, sugar, and Shaoxing wine. Pour over noodle mixture and serve with green onion and cilantro.
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