4 tbsp soybean paste
2 tbsp sweet bean paste (or hoisin sauce)*
2 tsp dark soy sauce
2 tbsp soy sauce
2 tbsp Chinese Shaoxing wine
2 tbsp vegetable oil
400g (14 oz) pork mince
200g (7 oz) fresh mushrooms , finely chopped
¼ tsp ground white pepper
1 tbsp grated ginger
4 cloves of garlic, grated
1 whole star anise
3 tsp cornflour (cornstarch), mixed with 1 tbsp water
600g (1 lb 5 oz) fresh Hokkien or egg noodles
Garnishes
1 Lebanese cucumber, cut into 8cm (roughly 3”) matchsticks
1 carrot, peeled, cut into 8cm (roughly 3”) matchsticks
2 spring onions (scallions), trimmed, cut into 8cm (roughly 3”) matchsticks
Lovely Marion.
How incredible your ease and technique is. Your flavours are inspirational. Never limited to a cuisine centric limitation. It’s has great space for growth for most watchers and learners. I run a Japanese delivery kitchen and you inspire my dishes.