Noodles are a staple food in China, anytime, breakfast,lunch or dinner. This spicy version,often sold by strret hawkers originated in Sichuan.
Courtsey The food of China
1 lb fresh wheat-flour noodles or 3/4 lb narrow flat dried noodles
1 teaspoon cooking oil
8 oz lean pork,very finely minced
1/2 cup preserved salted radish,finely chopped
2 cups chicken stock
4 tablespoons black soy sauce
1 1/2 tablespoons black rice vinegar
1 tablespoon very finely chopped garlic 2 teaspoons peanut oil+ 1/4 teaspoon sichuan pepper
2 teaspoons sesame oil
1 teaspoon chili oil
1 teaspoon ground white pepper
1 heaped tablespoon finely sliced spring onion
Set the noodles aside for blanching later.
Heat cooking oil and stir fry the pork over very high heat for 2-3 minutes,until cooked. Mix well with preserved radish and set aside.
Heat chicken stock and add all other ingredients except noodles and spring onions. Keep stock warm while blanching noodles in rapidly boiling water for 1 minute.
Drain noodles and divide among 4 small bowls. Pour over hot stock,top with pork mixture,garnish with spring onion and serve.
Filed under: Chinese | Tagged: Chinese, hot and spicy, noodles, Pork, street hawker style | Leave a comment »