Guo Bu Li’s Hot Bean Sauce Noodles

Name: Guo Bu Li’s Hot Bean Sauce Noodles
Cuisine: Chinese-American
Ingredients: 240 ml (8 fl oz) Chinese Chicken Stock or store-bought fresh stock; 240 ml (8 fl oz) Chinese Chicken Stock or store-bought fresh stock; 2 tablespoons dark soy sauce; 2 teaspoons light soy sauce; 1 tablespoon sesame paste or groundnut butter; 1 tablespoon sesame paste or groundnut butter; 2 teaspoons sugar; 2 teaspoons chilli oil; ½ teaspoon salt; ½ teaspoon freshly ground black pepper; 3 tablespoons bean sauce; 2 tablespoons Shaoxing rice wine or dry sherry; 450 g (1 lb) lean minced pork; 450 g (1 lb) lean minced pork; 1 tablespoon chilli bean sauce or paste; 1 tablespoon sesame paste or groundnut butter; 2 tablespoons Shaoxing rice wine or dry sherry; 1 tablespoon chilli bean sauce or paste; 3 tablespoons finely chopped spring onions, to garnish; 1½ tablespoons toasted sesame oil; 450 g (1 lb) fresh Chinese noodles; 225 g (8 oz) bean sprouts; 3 tablespoons finely chopped spring onions; 2 teaspoons finely chopped fresh ginger; 2 tablespoons finely chopped garlic; 2 tablespoons groundnut oil; 1 cucumber; peeled, seeded and shredded

Preparation info

Serves
4

Difficulty
Easy

Appears in

Easy Family Dishes

By Ken Hom

Published 1998

About

The nature and scope of Chinese cooking available to Americans in restaurants were radically transformed during the 1970s and 1980s. The relaxing of American immigration laws allowed for increased emigration from all parts of China, especially Hong Kong and Taiwan. These newcomers brought with them their regional cooking styles and preferences, which in many ways are quite different from the Chinese-American-Cantonese ways of doing things. And they are certainly different from the accommoda

Ingredients

Main course

Ingredients

Method