{"id":20288,"date":"2020-03-04T02:49:14","date_gmt":"2020-03-04T02:49:14","guid":{"rendered":"http:\/\/chinesemoment.com\/chinese-culture\/chinese-foodnoodles-with-meat-sauce\/"},"modified":"2020-03-04T02:49:14","modified_gmt":"2020-03-04T02:49:14","slug":"chinese-foodnoodles-with-meat-sauce","status":"publish","type":"post","link":"https:\/\/chinesemoment.com\/my\/chinese-foodnoodles-with-meat-sauce\/","title":{"rendered":"Chinese food\uff1aNoodles With Meat Sauce"},"content":{"rendered":"<\/p>\n<p>  \tBrown bean sauce (sold in cans in Asian markets) adds its own distinct flavor to this warming dish from northern China. If unavailable, you can use brown miso as a substitute. If you don&rsquo;t want to make the garnishes, another option is to serve the noodles and meat sauce with stir-fried spinach.<\/p>\n<p>  \tPrep Time: 20 minutes<br \/>  \tCook Time: 15 minutes<br \/>  \tTotal Time: 35 minutes<br \/>  \tYield: Serves 3 to 4<br \/>  \tIngredients:<\/p>\n<p>  \tGarnishes:<br \/>  \t6 &ndash; 8 radishes, thinly sliced or cut into matchsticks<br \/>  \t1\/2 cucumber, cut into matchsticks<br \/>  \tOther ideas: Shredded lettuce, blanched mung beans sprouts, shredded scallions, blanched and shredded spinach<br \/>  \t.<br \/>  \t10 &ndash; 12 ounces Chinese egg noodles (I used 300 grams)<br \/>  \t.<br \/>  \tSauce:<br \/>  \t4 tablespoons brown bean sauce or substitute brown miso<br \/>  \t4 tablespoons hoisin sauce<br \/>  \t1 tablespoon sugar<br \/>  \t1\/2 cup water<br \/>  \tPinch of chili paste (to taste, optional)<br \/>  \t.<br \/>  \tOther:<br \/>  \t3\/4 lb ground pork or beef<br \/>  \t2 scallions, finely chopped<br \/>  \t1 1\/2 tablespoons peanut or vegetable oil<br \/>  \t1 tablespoon finely chopped garlic<\/p>\n<p>  \tPreparation:<br \/>  \tPrepare the garnishes that you are going to serve.<\/p>\n<p>  \tBoil the noodles according to the package directions. They should be cooked to the al dente stage. Drain.<\/p>\n<p>  \tFor the sauce, combine the 4 tablespoons brown bean sauce or miso with the 4 tablespoons hoisin sauce, 1\/2 cup water, 1 tablespoon sugar, and chili paste to taste if using. (Note: if you want more sauce, you can increase the amounts by half: ie. 6 tablespoons each brown bean sauce and hoisin sauce, 3\/4 cup water, and 1 1\/2 tablespoons sugar).<\/p>\n<p>  \tPreheat wok on high heat and 1 1\/2 tablespoons oil. When oil is hot, add the chopped garlic and stir-fry briefly until aromatic.<\/p>\n<p>  \tAdd the pork. Stir-fry until it turns grey and is just cooked, using a spatula to break up the pieces. (Turn the heat down to medium if the pork is cooking too fast).<\/p>\n<p>  \tAdd the sauce mixture and stir to mix well with pork. Cover and reduce heat to low. Cook for about 5 minutes more, stirring in the scallions during the last minute of cooking.<\/p>\n<p>  \tTo serve: traditionally the noodles, sauce and garnishes are all served in individual dishes, and each guest can help himself to noodles and then add sauce and garnish.<\/p>\n<div class=\"chine-tie-zi-nei-rong-zhi-hou\" id=\"chine-1312007558\"><script async src=\"\/\/pagead2.googlesyndication.com\/pagead\/js\/adsbygoogle.js?client=ca-pub-1889418300638825\" crossorigin=\"anonymous\"><\/script><ins class=\"adsbygoogle\" style=\"display:block;\" data-ad-client=\"ca-pub-1889418300638825\" \ndata-ad-slot=\"7273022922\" \ndata-ad-layout-key=\"-gw-3+1f-3d+2z\"\ndata-ad-format=\"fluid\"><\/ins>\n<script> \n(adsbygoogle = window.adsbygoogle || []).push({}); \n<\/script>\n<\/div>","protected":false},"excerpt":{"rendered":"<p>Brown bean sauce (sold in cans in Asian markets) adds its own distinct flavor to this warming dish from northern China. If unavailable, you can use brown miso as a substitute. If you don&rsquo;t want to make the garnishes, another option is to serve the noodles and meat sauce with stir-fried spinach.<\/p>","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"categories":[9,2859],"tags":[],"class_list":["post-20288","post","type-post","status-publish","format-standard","hentry","category-chinese-culture","category-chinese-food"],"views":200,"_links":{"self":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/20288","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/comments?post=20288"}],"version-history":[{"count":0,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/posts\/20288\/revisions"}],"wp:attachment":[{"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/media?parent=20288"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/categories?post=20288"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/chinesemoment.com\/my\/wp-json\/wp\/v2\/tags?post=20288"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}