Name: Hunan Noodles with Spicy Meat Sauce (炸醬麵)
Yield: Serves 4–6 as a main course, 8–12 as part of a multicourse meal.
Cuisine: Hunanese
Ingredients: 2 teaspoons Chinese or Japanese sesame oil; 3–4 tablespoons corn or peanut oil, for stir-frying; coarsely chopped fresh coriander or fresh basil, cut into a chiffonade; 8–10 large cloves garlic, stem end removed, lightly smashed and peeled; 1–1½ tablespoons Chinese chili sauce; 2 cups rich, unsalted chicken stock; 4 tablespoons thin (regular) soy sauce; 1 teaspoon sugar; ¼–½ teaspoon freshly ground pepper; ¾–1 cup julienned carrots; ¾ pound 1/16 inch thin Chinese egg noodles, fresh or frozen (for substitutes and for making your own); ½ teaspoon freshly ground pepper; 1 tablespoon Chinese or Japanese sesame oil; 6 tablespoons thin (regular) soy sauce (read the cautionary note regarding brands); ½–¾ cup green and white scallion rings, cut a scant ¼ inch thick; 1½ pounds ground pork butt; 4 tablespoons Chinese rice wine or quality, dry sherry; 2 tablespoons cornstarch; 1½ teaspoons coarse kosher salt; 2 teaspoons sugar; 3 walnut-size nuggets fresh ginger

Preparation info

Serves
4–6
as a main course .

Difficulty
Easy

Appears in

The Modern Art of Chinese Cooking

By Barbara Tropp

Published 1982

About

Noodles slathered with hearty sauces concocted from minced pork, bean pastes, and sometimes hoisin sauce are common in north China. This recipe takes us farther south into central China and the province of Hunan, for a spicy, lighter, and clearer-tasting variation on the same theme. The sparkle and spice is supplied by Chinese chili sauce, and there is lots of ginger, garlic, scallion, and pepper to give the noodles zip. Plus, there is enough pork to make it a complete meal in a bowl.

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Ingredients

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