Shanghai Hot Sauce Noodles (La Jiang Mian)
(Basic Recipe from Marion’s Kitchen)
4 tbsp peanut oil
3 garlic cloves, finely chopped
1 tbsp finely chopped ginger
½ cup peanuts
11 oz. ground pork
½ cup douban jiang chili bean paste*
2 tbsp Chinese Shaoxing wine*
1 tbsp soy sauce
2 tsp sugar
6 cups chicken stock
3.5 oz. firm tofu, diced
12 oz dried Chinese wheat noodles*
sliced spring onion (scallions), for garnish
*May need to go to specialty store
Heat the oil in a wok. Add the garlic, ginger and peanuts and stir-fry for half a minute. Add the pork and stir-fry until cooked. Add the douban jiang and allow to cook for about a minute. Then add the Shaoxing wine, soy sauce and sugar. And allow to gently simmer for about 10 minutes to intensify the flavors. Then pour in the stock. Simmer for 30 minutes or until the liquid has reduced by about a third. With about 10 minutes remaining, add the tofu.
Meanwhile, heat a large pot of water until boiling. Add the noodles and use tongs to gently shake the noodles apart. Cook until the noodles are just al dente. Drain. Divide among serving bowls.
Top with spring onion.