80 ml (1/3 cup)vegetable oil5green onions, finely chopped, white and green parts separated2large cloves of garlic, finely chopped300 gmminced pork1 tspwhite sugar, or to taste500 gmfresh Shanghai noodles (see note) or udon noodles1Lebanese cucumber, seeds removed, cut into julienneBrown bean sauce2 tbspbrown bean sauce1 tbsphoisin sauce1 tbspShaoxing wine375 ml (1½ cups)chicken stock (plus extra to thin, if necessary)
For brown bean sauce, combine ingredients and mix well.
Heat a wok over high heat and when hot, add oil, white part of green onion and garlic. Stirfry for 20 seconds, add pork and fry until meat turns white and separates. Add sauce, reduce heat to medium and simmer for 5-10 minutes (add another cup of stock if you prefer a thinner consistency). Season to taste with sea salt, ground black pepper and sugar.
Meanwhile, cook noodles in boiling water for 3-4 minutes. Drain, rinse off excess starch, if necessary, add to wok with remaining green onion and toss through mince mixture. Serve topped with cucumber.
Note Shanghai noodles, eggless noodles made from wheat flour,
are available from Asian grocers. To prevent them sticking together
after cooking, add a splash of oil and toss through. This is
especially helpful if you are cooking them ahead of time.
This dish is also referred to as minced pork with brown bean
sauce. I prefer to call it Beijing noodles with Chinese 'Bolognese'
sauce. A typical one-dish meal, it calls for brown bean sauce made
from fermented soy beans and wheat flour. A reputable brand is Pun
Chun. In essence, the dish is nothing more than cooked noodles
tossed with this meat sauce, topped with crunchy shredded