Shanghai hot sauce noodles (La jiang mian)

Step 1/4

• 150 g potatoes
• 100 g pork loin
• 150 g spiced tofu
• 2 tsp Shaoxing wine
• 2 tsp light soy sauce
• 10 g ginger
• 1 onion
• 4 stalks scallions

• cutting board
• knife
• bowl

Cube potatoes, pork loin, and tofu. Add pork cubes to a bowl with Shaoxing wine and most of the light soy sauce and let marinate. Mince ginger and chop onions. Slice scallions and set aside.

Step 2/4

• vegetable oil (for frying)

• frying pan
• spatula
• 3 bowls

Add vegetable oil and potatoes to a frying pan and fry until golden, then remove. Add tofu cubes and fry for 2 min., then remove. Add pork and fry until browned and remove.

Step 3/4

• vegetable oil
• 40 g doubanjiang (Sichuan chili bean paste)
• 40 g sweet bean sauce
• 100 ml chicken stock
• salt
• white pepper

In the same pan, add more oil. Fry onions and spicy fermented bean paste until fragrant. Add sweet bean sauce, ginger, pork, and tofu. Add chicken stock and let simmer for 3 – 5 min., then add potatoes. Keep simmering until the sauce thickens. Season with salt and white pepper.

Step 4/4

• 200 g fresh Asian wheat noodles (thin)
• 1 tsp light soy sauce

• pot
• ladle

Cook noodles according to package instructions. Divide remaining light soy sauce amongst serving bowls. Ladle some noodle water into the bowls, then add noodles. Top with pork-tofu topping. Garnish with scallions and enjoy!

Enjoy your meal!