English
Ingredients
- 4 oz. dry vermicelli/glass noodles(110g)
- 1 tbsp oil
- 1 tbsp ginger (finely minced)
- 1 tsp garlic (finely grated)
- 1½ tbsp spicy fermented bean sauce/paste
- 4 oz. ground pork (110g; can substitute ground chicken)
- 2 cups chicken stock (475 ml)
- 1/2 tsp sugar
- 1 tsp dark soy sauce
- 1 tbsp light soy sauce
- ¼ cup scallion (chopped)
Instructions
- Soak the noodles in room temperature water for 10 minutes or until they’re just pliable. Drain and set aside for later.
- Heat the vegetable oil in a wok or frying pan over medium heat. Add the Douban jiang and ginger and stir-fry for about 10 seconds.
- Then add in the pork. Stir-fry until the pork is almost cooked.
- Then add the Shaoxing wine, soy sauce, dark soy sauce and sugar. Stir-fry for about half a minute. Then add the chicken stock. Allow to simmer for 2 minutes.
- Then add in the noodles. Toss the noodles in the sauce for 2-3 minutes or until the noodles have soaked up all the sauce.
- Turn the heat off and toss through the grated garlic and the spring onions. Serve warm.
中文
食材
- 1茶匙大蒜（刨成末）
- 1½湯匙香辣豆瓣醬/豆瓣醬
- 4盎司豬絞肉（110克；可用雞絞肉代替）
- 2杯雞湯（475毫升）
- ½茶匙糖
- 1茶匙老抽
- 1湯匙生抽
- ¼杯蔥（切碎）
做法
- 將麵條浸泡在室溫水中，約10分鐘或直到它們變得柔軟。瀝乾，備用。
- 在一個鍋或平底鍋中，用中火加熱植物油。加入豆瓣醬和薑，翻炒約10秒。
- 然後加入豬肉。翻炒至豬肉幾乎熟透。
- 然後加入紹興酒、醬油、老抽和糖。翻炒約半分鐘。然後加入雞湯。允許煮沸2分鐘。
- 然後加入麵條。將麵條在醬汁中翻炒2-3分鐘，直到麵條吸收了所有的醬汁。
- 關火，拌入刨成末的大蒜和蔥。溫暖地上菜。
Source: thewoksoflife.com & marionskitchen.com