Da Lu Mian - Peking Noodles
The most popular vegetable in the northern regions of China is white cabbage. When ground pork is served with cabbage in a robust sauce of sweet soy flavors over thick noodles, a complex masterpiece emerges. Served with julienned cucumber or bok choy, this Chinese "spaghetti with meat sauce" is guaranteed to have everybody asking for more.
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Servings: 4
Equipment
- Wok
- Large pot
- Colander
Ingredients
- 12 oz Chinese egg noodles, fresh or dried
- 4 tbsp Vegetable oil
- 1 lb Ground Pork
- 6 oz Dried Shiitake Mushrooms, soaked for 20 minutes in hot water (Fresh mushroom caps may be used in a pinch)
- ¼ whole Chinese cabbage (napa cabbage also OK)
- 4 Scallions
- 1 tsp Salt
- 2 tbsp Soy sauce
- 2 tbsp Sweet bean sauce (or Hoisin sauce)
- 1 tbsp Sesame oil
Instructions
- Prepare - Boil noodles to almost-done per package instructions. Drain and rinse in cold water to stop cooking. Leave in colander.Drain soaked mushrooms, remove stems and shred. Shred cabbage into ¼-inch slices. Cut scallions onto 2-inch pieces.
- Cook - Heat oil in a wok until smoking. Add pork and mushroom. Stir-fry for 2 minutes. Add scallion, soy, and bean sauces, cabbage, and salt. Stir-fry another 2 minutes. Add the noodles and toss thoroughly. Add sesame oil and toss until everything is heated through. Transfer to a bowl and serve.
Nutrition
Calories: 929kcal | Carbohydrates: 98g | Protein: 37g | Fat: 46g | Saturated Fat: 13g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 16g | Trans Fat: 0.1g | Cholesterol: 153mg | Sodium: 1303mg | Potassium: 1247mg | Fiber: 8g | Sugar: 5g | Vitamin A: 181IU | Vitamin C: 5mg | Calcium: 64mg | Iron: 4mg