Savory Minced Meat Sauce Noodles

Whip up a fragrant bowl of spicy minced meat sauce noodles in minutes. Featuring a savory pork and bean paste sauce poured over tender alkaline noodles and finished with aromatic chili oil.

Ingredients

• 200 g minced pork
• 150 g dried alkaline noodles
• 1 tbsp chili-infused oil
• 1 tbsp chopped green onions
• 1 tsp minced ginger
• 1 tbsp bean paste
• 1 tbsp sweet bean sauce
• 1 tsp yellow soybean sauce
• 2 tbsp starch water
• 1 clove minced garlic
• 1 tbsp chopped green chilies
• 1 tsp dried chili peppers
• 1 tsp Sichuan peppercorn and chili powder blend
• 2 tbsp hot oil
• 1 tbsp light soy sauce
• 1/2 tsp dark soy sauce
• 1 tbsp oyster sauce
• 1/2 tsp thirteen-spice seasoning
• 1/2 tsp white sugar
• to taste extra chopped green onions for garnish

Instructions

1. 1Stir-fry the minced pork

   

   Pour chili-infused oil into the pan, add the minced pork, and stir-fry continuously until the meat changes color from pink to light brown.

   Tip: Make sure the oil is well distributed so the meat doesnt stick to the pan.
2. 2Add aromatics

   

   Once the minced pork has started to change color, add the chopped green onions and ginger into the pan. Stir-fry the mixture until the aromatics release their fragrance.

   Tip: Ensure the pork is sufficiently browned before adding the aromatics to prevent them from burning and turning bitter.
3. 3Add bean paste

   

   Add a spoonful of bean paste, a spoonful of sweet bean sauce, and a touch of yellow soybean sauce to the meat mixture. Stir well to coat the pork evenly and deepen the savory flavor profile.

   Tip: Stir continuously after adding the paste to prevent the thick sauce from sticking to the bottom of the pan.
4. 4Thicken the sauce

   

   Pour a small amount of starch water into the pan with the meat sauce. Stir continuously with a spatula until the sauce thickens and perfectly coats the minced pork.

   Tip: Mix the starch water well right before pouring, as the cornstarch tends to settle at the bottom of the bowl.
5. 5Prepare the aromatics

   

   Place minced garlic, chopped green chilies, and dried red chili pieces into a white bowl with a red-striped rim, preparing them for the hot oil treatment.

   Tip: Freshly chopped garlic gives a much sharper aroma when hot oil is poured over it.
6. 6Pour hot oil over aromatics

   

   Pour hot oil directly from the pan onto the mixture of minced garlic, green chilies, and chili powder inside the white bowl to release their intense flavors.

   Tip: Be careful when pouring hot oil to avoid splashing.
7. 7Cook the alkaline noodles

   

   Submerge dried alkaline noodles into a pot of rolling boiling water, cooking them until they reach the desired tender texture.

   Tip: Stir the noodles gently right after dropping them in to prevent them from clumping together.
8. 8Transfer cooked noodles

   

   Use chopsticks to lift the cooked alkaline noodles directly from the boiling pot and place them into the previously prepared seasoned bowl.

   Tip: Adding the noodles while they are hot helps them absorb the seasonings more effectively.
9. 9Season the noodles

   

   Add light soy sauce, dark soy sauce, oyster sauce, thirteen-spice seasoning, and a little white sugar on top of the noodles in the bowl to enhance the savory and fresh flavors of the dish.

   Tip: A small touch of sugar balances out the strong notes of the spices and soy sauce.
10. 10Add the minced meat sauce

    

    Pour the freshly prepared, savory minced meat sauce directly from the pan onto the bed of cooked noodles using a spatula.

    Tip: Ensure the meat sauce is evenly distributed over the noodles for the best flavor combination in every bite.
11. 11Garnish with green onions

    

    Sprinkle freshly chopped green onions over the top of the minced meat sauce and noodles to add a fresh aroma and color contrast.

    Tip: Add the green onions right before mixing so they retain their crisp texture and fresh pop of flavor.

Storage & Reheating

Burn It Off

Frequently Asked Questions