I have tasted different versions of this noodle and my least favorite one has a bright red orange sauce, serve on wonton noodle, The sauce is sweet and sour, and it tastes like Ketchup. Recently I have also tried the Korean version of this noodle, the color is very dark, and has a very strong bean taste and it is served over sweet potato noodle.
This particular one is the common version served in most Northern Chinese restaurants and the most important ingredient is the sweet bean paste. The sauce is supposed to be slightly salty which goes really well with the plain white noodle and the vegetables.
I have such a craving for it today and I could not stop thinking about it at work. The most time consuming part is cutting the carrots and cucumbers in thin slivers, it took me a while and still I am not too happy with the carrot slivers, they could be thinner.
1 lb of lean ground pork,( marinated with a dash of soya sauce, a tsp of cornstarch and 1/4 tsp of sesame oil)
2 cloves of chopped garlic
1/2 tsp of minced ginger
2 tbsp of sweet soya bean paste
1 package of fresh noodle ( shanghai style)
1/2 cup of chicken stock
thinly sliced carrot about 1 cup
1 cup of sliced cucumber ( as thin as possible)
- Marinate pork for 15 mins
- boil water, and cook noodle as per instruction
- cut and slice carrot and cucumber, the thinner the slice the better they are to absorb the sauce, and tone down the saltiness
- heat oil in frying pan, just enough to swirl around the pan, add garlic and ginger.
- add marinated pork, and stir in bean paste
- cook pork, stir well, make sure bean paste is mixed thoroughly
- when pork is no longer pink, add chicken stock, cover pan and cook on medium heat until water is evaporated.
- put cooked noodle in individual serving bowls, arrange meat sauce and veggies separately on top.