Soy Paste Noodles
|Broad noodles||1⁄2 Pound|
|Minced pork shoulder||3⁄4 Pound|
|Ginger slice||1 , chopped|
|Scallions||2 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable paste||6 Tablespoon (Hoisin)|
|Water||1⁄2 Cup (8 tbs)|
Boil the noodles in a generous amount of water for 10 minutes.
Turn into a colander, rinse with cold water and set aside to drain.
Arrange in small dishes the following raw vegetables: finely chopped scallions, the cucumber and radishes cut into shreds, the celery into thick shreds and blanched in salted boiling water.
Refrigerate all of these.
Heat a pan with oil and saute the pork in it, adding ginger, scallions and the garlic.
Stir for 4 or 5 minutes, separating the particles of meat in the process.
Add the soy bean paste and continue to cook till the paste is very hot.
Add water, stirring constantly, and cook for 10 minutes longer.
Pour into serving bowl and place on the table with the other cold vegetables.
Serve the noodles in individual bowls and let each guest help himself to the meat mixture and vegetables which should be mixed thoroughly with the noodles.