The name of this flavor-drenched dish aptly translates to “fried sauce noodles.”
A pork- and tofu-flecked sauce gets its savory powers from three layers of distinctive soy condiments.
Tossed with thick wheat noodles, the result is satisfying and quite comforting.
Heat oil in a large flat-bottom wok over high heat.
Add pork; cook, breaking up large pieces, until mostly cooked through, 1 to 2 minutes.
Stir in black bean paste; cook, stirring, until fragrant, about 30 seconds.
Stir in reduced-sodium soy sauce, dark soy sauce, white pepper, tofu and 2 cups water.
Cook, stirring occasionally, for 5 minutes.
Whisk cornstarch and the remaining 1/4 cup water in a bowl.
Add to the pan; cook, stirring, until thickened, 1 to 2 minutes.
Meanwhile, cook noodles according to package directions.
Drain; toss gently with the sauce to combine.
Top with cucumbers and scallions.
It adds funky, pungent flavor.
Shaoxing is a seasoned rice wine used for cooking.
Dry sherry can be used in its place.
Thick soy sauce is similar, but gets a stickier texture and its sweetness from molasses.
In a pinch combine equal parts regular soy sauce and molasses as an alternate for either.
Pressed tofu has been presqueezed to remove moisture.
Look for it either with other tofu products or in the produce department.
Shanghai-style noodles are thick and chewy wheat noodles.
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day.
(-) Information is not currently available for this nutrient.
