2 tablespoons vegetable oil, plus 1 teaspoon, divided
1 tablespoon garlic, plus 1 teaspoon minced, divided
1 tablespoon fresh ginger, minced
1 tablespoon shallot, minced
4 oz ground pork (115 g), 80/20
1 tablespoon soy bean paste, fermented
1 tablespoon sweet bean sauce
1 teaspoon dark soy sauce
¼ cup cornstarch slurry (60 mL), 8 teaspoons cornstarch mixed with 4 teaspoons water
1 large egg, beaten
⅔ lb fresh noodles (360 g), of choice
1 persian cucumber, thinly sliced
½ cup fresh cilantro leaves (20 g)
Nutrition Info
Calories 1435
Fat 69g
Carbs 160g
Fiber 8g
Sugar 10g
Protein 43g
How to Make It
1. Step
In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes.
2. Step
Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn.
3. Step
Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer.
4. Step
Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice.
5. Step
Cook the noodles according to the package instructions, then drain.
6. Step
Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic.
