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Prep Time:40 minsTotal Time:40 minsServings:8Yield:8 cupsJump to Nutrition Facts
Prep Time:40 minsTotal Time:40 minsServings:8Yield:8 cups
Prep Time:40 mins
Prep Time:
40 mins
Total Time:40 mins
Total Time:
Servings:8
Servings:
8
Yield:8 cups
Yield:
8 cups
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients2tablespoonscanola oil8ouncesground pork1mediumonion, diced1 ½tablespoonsminced fresh garlic2 tablespoons black bean paste (see Tip)¼cupShaoxing rice wine (see Tip)2tablespoonsreduced-sodium soy sauce1 ½tablespoonsdark soy sauce (see Tip)1teaspoonground white pepper6ouncesfive-spice pressed tofu (see Tip), diced2 ¼cupswater, divided3tablespoonscornstarch28ouncesfresh Shanghai-style or fresh Japanese udon noodles (see Tip)2cupsjulienned mini cucumbers½cupsliced scallions
Cook Mode(Keep screen awake)
Ingredients
2tablespoonscanola oil
8ouncesground pork
1mediumonion, diced
1 ½tablespoonsminced fresh garlic
2 tablespoons black bean paste (see Tip)
¼cupShaoxing rice wine (see Tip)
2tablespoonsreduced-sodium soy sauce
1 ½tablespoonsdark soy sauce (see Tip)
1teaspoonground white pepper
6ouncesfive-spice pressed tofu (see Tip), diced
2 ¼cupswater, divided
3tablespoonscornstarch
28ouncesfresh Shanghai-style or fresh Japanese udon noodles (see Tip)
2cupsjulienned mini cucumbers
½cupsliced scallions
DirectionsPut a large pot of water on to boil.Heat oil in a large flat-bottom wok over high heat. Add pork; cook, breaking up large pieces, until mostly cooked through, 1 to 2 minutes. Add onion and garlic; cook, stirring occasionally, until the pork is no longer pink and the onion is soft, about 3 minutes. Stir in black bean paste; cook, stirring, until fragrant, about 30 seconds. Add rice wine; cook, scraping up any browned bits, until the liquid has evaporated, about 30 seconds. Stir in reduced-sodium soy sauce, dark soy sauce, white pepper, tofu and 2 cups water. Cook, stirring occasionally, for 5 minutes.Whisk cornstarch and the remaining 1/4 cup water in a bowl. Add to the pan; cook, stirring, until thickened, 1 to 2 minutes. Remove from heat.Meanwhile, cook noodles according to package directions. Drain; toss gently with the sauce to combine. Top with cucumbers and scallions.TipsTips: Black bean paste or sauce is a salty and slightly sweet condiment made from fermented black beans. It adds funky, pungent flavor.Shaoxing is a seasoned rice wine used for cooking. Dry sherry can be used in its place.Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce, with a touch of sweetness. Thick soy sauce is similar, but gets a stickier texture and its sweetness from molasses. In a pinch combine equal parts regular soy sauce and molasses as an alternate for either.Pressed tofu has been presqueezed to remove moisture. Baked tofu, which can be used as a substitute, has a similarly chewy texture and is easier to find. Look for it either with other tofu products or in the produce department.Shanghai-style noodles are thick and chewy wheat noodles. If you can’t find them, fresh Japanese udon noodles would work in their place.Originally appeared: EatingWell Magazine, March 2019
Directions
Put a large pot of water on to boil.Heat oil in a large flat-bottom wok over high heat. Add pork; cook, breaking up large pieces, until mostly cooked through, 1 to 2 minutes. Add onion and garlic; cook, stirring occasionally, until the pork is no longer pink and the onion is soft, about 3 minutes. Stir in black bean paste; cook, stirring, until fragrant, about 30 seconds. Add rice wine; cook, scraping up any browned bits, until the liquid has evaporated, about 30 seconds. Stir in reduced-sodium soy sauce, dark soy sauce, white pepper, tofu and 2 cups water. Cook, stirring occasionally, for 5 minutes.Whisk cornstarch and the remaining 1/4 cup water in a bowl. Add to the pan; cook, stirring, until thickened, 1 to 2 minutes. Remove from heat.Meanwhile, cook noodles according to package directions. Drain; toss gently with the sauce to combine. Top with cucumbers and scallions.TipsTips: Black bean paste or sauce is a salty and slightly sweet condiment made from fermented black beans. It adds funky, pungent flavor.Shaoxing is a seasoned rice wine used for cooking. Dry sherry can be used in its place.Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce, with a touch of sweetness. Thick soy sauce is similar, but gets a stickier texture and its sweetness from molasses. In a pinch combine equal parts regular soy sauce and molasses as an alternate for either.Pressed tofu has been presqueezed to remove moisture. Baked tofu, which can be used as a substitute, has a similarly chewy texture and is easier to find. Look for it either with other tofu products or in the produce department.Shanghai-style noodles are thick and chewy wheat noodles. If you can’t find them, fresh Japanese udon noodles would work in their place.
Put a large pot of water on to boil.
Heat oil in a large flat-bottom wok over high heat. Add pork; cook, breaking up large pieces, until mostly cooked through, 1 to 2 minutes. Add onion and garlic; cook, stirring occasionally, until the pork is no longer pink and the onion is soft, about 3 minutes. Stir in black bean paste; cook, stirring, until fragrant, about 30 seconds. Add rice wine; cook, scraping up any browned bits, until the liquid has evaporated, about 30 seconds. Stir in reduced-sodium soy sauce, dark soy sauce, white pepper, tofu and 2 cups water. Cook, stirring occasionally, for 5 minutes.
Whisk cornstarch and the remaining 1/4 cup water in a bowl. Add to the pan; cook, stirring, until thickened, 1 to 2 minutes. Remove from heat.
Meanwhile, cook noodles according to package directions. Drain; toss gently with the sauce to combine. Top with cucumbers and scallions.
Tips
Tips: Black bean paste or sauce is a salty and slightly sweet condiment made from fermented black beans. It adds funky, pungent flavor.
Shaoxing is a seasoned rice wine used for cooking. Dry sherry can be used in its place.
Dark soy sauce (sometimes called black soy sauce) is thicker than regular soy sauce, with a touch of sweetness. Thick soy sauce is similar, but gets a stickier texture and its sweetness from molasses. In a pinch combine equal parts regular soy sauce and molasses as an alternate for either.
Pressed tofu has been presqueezed to remove moisture. Baked tofu, which can be used as a substitute, has a similarly chewy texture and is easier to find. Look for it either with other tofu products or in the produce department.
Shanghai-style noodles are thick and chewy wheat noodles. If you can’t find them, fresh Japanese udon noodles would work in their place.
Originally appeared: EatingWell Magazine, March 2019
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Nutrition Facts(per serving)323Calories11gFat41gCarbs14gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
