serves
2
prep
20 minutes
cook
30 minutes
difficulty
Easy
serves
2
people
preparation
20
minutes
cooking
30
minutes
difficulty
Easy
level
Stream free On Demand
Episode 5
episode • The Streets With Dan Hong • cooking • 24m
PG
episode • The Streets With Dan Hong • cooking • 24m
PG
Ingredients
- 170 g pork mince (30% fat)
- ¼ tsp salt
- 1 tsp cornstarch
- Pinch white pepper
- 1 tbsp vegetable oil
- 1½ tbsp ginger, finely minced
- 4 clove garlic, minced
- 6 fresh shiitake mushrooms, finely chopped
- 2 tbsp sweet bean sauce
- 3 tbsp ground bean sauce
- 1 tbsp dark soy sauce
- 1 cup water
- 225 g fresh shanghai noodles
To serve
- 1 cup julienned carrots
- 1 cup julienned cucumbers
- ½ cup julienned spring onions
Instructions
- Add pork, salt, corn starch and white pepper to a bowl. Use your hands to combine. Set aside to marinate for 10 minutes.
- Add the vegetable oil to a hot wok over high heat. Add the marinated pork and cook for 3-5 minutes or until browned. Add ginger and garlic, stir through. Add mushrooms and saute for a minute before adding the ground bean sauce, sweet bean paste, soy and water. Reduce to a medium heat and simmer for 25 minutes, stir occasionally.
- Bring a large pot of water to the boil. In the last 5 minutes of cooking, cook your noodles for 4-5 minutes, stir with tongs for the first minute to help separate the noodles. Drain your noodles and divide among serving bowls. Top with spoonfuls of the pork and bean sauce. Top with cucumber, carrot and spring onions.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Stream free On Demand
Episode 5
