4 tbsp peanut oil
3 garlic cloves, finely chopped
1 tbsp finely chopped ginger
½ cup peanuts
300g (10.5 oz) pork mince
½ cup douban jiang chilli bean paste*
2 tbsp Chinese Shaoxing wine*
1 tbsp soy sauce
2 tsp sugar
6 cups chicken stock
100g (3.5 oz) firm tofu, diced
350g (12 oz) dried Chinese wheat noodles or 700g (24 oz) fresh noodles
1 tsp sesame oil
sliced spring onion (scallions), to serve
Heat the oil in a wok. Add the garlic, ginger and peanuts and stir-fry for half a minute. Add the pork and stir-fry until cooked. Add the douban jiang and allow to cook for about a minute. Then add the Shaoxing wine, soy sauce and sugar. And allow to gently simmer for about 10 minutes to intensify the flavours. Then pour in the stock. Simmer for 30 minutes or until the liquid has reduced by about a third.
Meanwhile, heat a large pot of water until boiling. Add the noodles and use tongs to gently shake the noodles apart. Cook until the noodles are just al dente. Drain and toss with the sesame oil. Divide among serving bowls.
Add the tofu to the pork soup. Taste and add more soy sauce or sugar to taste.Divide among the bowls and top with spring onion.
– Douban jiang is a spicy fermented chilli bean paste. Find it at your Asian grocery store or search for it online.
– Chinese Shaoxing wine is a type of cooking rice wine. Find it at your Asian grocery store or search for it online.