Quick Fried Sauce Noodles (炸酱面): Savory Pork Sauce Over Springy
Quick fried sauce noodles toss a savory pork and chili sauce with springy noodles for a fast weeknight bowl. The sauce clings to every strand, rich and glossy with real wok flavor.
Equipment
- Wok
- Cutting Board
- Slotted Spoon
Ingredients
For the Pork Sauce
- 400 g pork shoulder ground, slightly fatty
- 1 tbsp chili powder fine
- 2 tbsp light soy sauce plus more to taste
- 1/2 tbsp oyster sauce
- 1/4 tsp white pepper
- 1/4 tsp MSG optional
For the Noodles and Base
- 1 serving fresh noodles or dried wheat noodles
- 6 cloves garlic minced
- 6 bird's eye chilies sliced
- 2 scallions chopped
- 1 handful cilantro optional
Instructions
- Prepare the pork shoulder, which has a little fat and is the best choice for fried sauce because the sauce does not turn dry. The ground meat can be minced in a grinder or handled by the butcher, no hand chopping needed, saving effort.
- Heat the wok with cool oil, add the ground meat seasoned ahead with a little salt, and stir-fry until the fat renders, then add the fine chili powder, light soy sauce, and white pepper.
- Turn to medium heat and keep stir-frying for 2 minutes, then remove from the wok, the color looks beautiful.
- For the noodle base, use 2 tablespoons light soy sauce, half a tablespoon oyster sauce, and a little MSG, no salt. If you do not like cilantro you can leave it out, but try not to skip the chopped scallion and garlic, they bring out the flavor.
- When the water boils, use the wok spatula to add four scoops of water to soak the base ingredients first.
- With this kind of wok spatula, just add four flat scoops of boiling water.
- After adding the water, stir it evenly.
- Add the noodles, according to your appetite, and add a little salt here for seasoning.
- Lift the noodles out and lay them over the base, with plenty of fried sauce.
- Toss everything together evenly and dig in. Quick, tasty, healthy, and the flavor is no less than a noodle shop's.
Notes
Tips: Keep the sauce slightly loose so it coats the noodles instead of clumping. Add the aromatics off the heat so they stay fragrant, not bitter.
Food Safety: Cook ground pork to an internal temperature of 160°F (71°C). Store leftovers in the refrigerator for up to 3 days and reheat to 165°F (74°C).
Allergen Notice: Soy, wheat, and shellfish (oyster sauce).
Nutrition Disclaimer: Nutrition information is calculated using an ingredient database and should be considered an estimate. In cases where multiple ingredient alternatives are given, the first listed is calculated for nutrition. Garnishes and optional ingredients are not included.