Spicy Chinese Noodles

Screen Shot 2020-08-11 at 6.04.51 PM

We blog about this recipe here.

Spicy Chinese Noodles

This is adapted from Ruth Reichl’s recipe in Save Me the Plums.

  • 3/4 lb of Chinese noodles, dried egg noodles, or spaghetti
  • 3 T peanut oil, divided
  • 1/4 c minced ginger (a 3″ long hefty piece should do it)
  • 1 lb ground pork
  • 2 teaspoons of sugar
  • 5 tablespoons of Chinese Black Bean Garlic Sauce (or Korean Kochujang sauce)
  • 6 green onions, thinly sliced, green part included
  • 1 tsp sesame oil

Cook a pound of Chinese noodles, dried egg noodles or spaghetti until al dente, drain, toss with a tablespoon of peanut oil and set aside.

Heat a wok until a drop of water skitters across the surface.  Add two tablespoons of peanut oil, toss in the ginger and stir fry for about half a minute.

Add a pound of ground pork and stir fry until all traces of pink have disappeared.  Add the bean sauce mixture and cook and stir for about 2 minutes.

Stir in the scallions and noodles, and quickly toss.  Add a drop of sesame oil and turn out onto a platter.

Recipe brought to you by BigLittleMeals.com and Andy and Ann.
%d bloggers like this: