Hunan Noodles with Spicy Meat Sauce

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

炸醬麵

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.

Ingredients

Asia
China
Dinner
Main course
Noodles

Ingredients

Method