Noodles with Spicy Brown Sauce

A delicious Beijing pork noodle dish taken from China: The Cookbook
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Preparation time: 10 minutes, plus 10 minutes marinating time
Cooking time: 10 minutes
Serves: 4 

Ingredients

7 oz/200 g Lean Pork, cut into thin strips
2 teaspoons light soy sauce
1/2 teaspoon granulated sugar
1 tablespoon plus 1 teaspoon cornstarch (cornflour)
3 tablespoons vegetable oil
3 cloves garlic, chopped
1 tablespoon chopped sichuan preserved mustard greens, trimmed, rinsed and chopped
2 tablespoons hoisin sauce
1 tablespoon chili sauce
1 tablespoon ketchup
1/2 teaspoon salt
1/2 teaspoon dark soy sauce
1 lb 5 oz/600 g dried wheat noodles
1/3 cucumber, shredded

Method

Combine the pork, 1 teaspoon light soy sauce, the sugar, 1 teaspoon cornstarch (cornflour), and 1 tablespoon water in a bowl, mix well, and marinate for 10 minutes. Mix in 1 tablespoon oil.

Heat the remaining 2 tablespoons oil in a wok or large skillet (frying pan) over medium-high heat, add the garlic, and stir-fry for 1 minute until fragrant.

Add the pork, preserved mustard greens, hoisin and chili sauces, ketchup, and remaining 1 teaspoon light soy sauce. 

Stir-fry for another 2-3 minutes until the pork is cooked through. Add the salt and ½ cup (4 fl oz/120 ml) water, bring to a boil, and then stir in the dark soy sauce.

In a small bowl, mix the remaining 1 tablespoon cornstarch with 2 tablespoons water and stir this mixture into the wok. Bring to a boil, stirring, for 30 seconds to thicken the sauce.

Meanwhile, bring a large saucepan of water to a boil, then add the noodles. Cook according to the package directions until just tender. Drain, then transfer to a large bowl or 4 individual serving bowls. Pour over the brown sauce, top with the shredded cucumber, and serve.

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