easy weeknight dinner: chinese minced pork noodles
Prep time
Cook time
Total time
This classic Chinese noodle dish will always taste like home to me.
Serves: 4-6
  • 1 pound minced pork
  • 8 ounces Chinese dried flour noodles (I use Wei-Chuan brand, but any flat flour noodle will do)
  • 1 tablespoon olive oil
  • 3 shallots, minced
  • 1 clove garlic, minced
  • 2 tablespoons shiro miso
  • 1 package sweet bean paste (tianmianjang; you can purchase it here)
  • Optional: ¼ pound baked tofu, brunoised
  • For the garnishes:
  • 1 cup cilantro, chopped
  • 4 green onions, chopped, including green and
  • white parts (optional)
  • ½ pound bean sprouts, blanched (optional)
  • 1-2 cucumbers, peeled, de-seeded, and julienned into matchsticks
  • Balsamic vinegar and Chinese chili oil
  1. Prepare a large bowl of ice water (if you're going to be serving your noodles with bean sprouts; otherwise, omit this step).
  2. Bring a large pot of salted water to boil; if using bean sprouts, blanch in boiling water for a few minutes, then pull the bean sprouts out of the pot with tongs and immediately plunk into ice water.
  3. Bring the water back up to a boil and add noodles, stirring occasionally. Cook according to the package directions.
  4. While noodles are cooking, heat olive oil over medium-low heat, then add garlic and shallots and saute until translucent.
  5. Add minced pork and saute 7-9 minutes until pork is cooked through. Stir in miso and sweet bean paste (note: the sweet bean paste may be really salty, so add it a little bit at a time to make sure you don't over sauce the meat).
  6. Remove from heat. Divide the noodles into 4 bowls and top with the minced meat topping. Serve with chili oil, cucumbers, balsamic vinegar, spring onions, cilantro and bean sprouts (if using).
Recipe by Grits and Chopsticks at https://www.gritsandchopsticks.com/the-gravy-train/2017/06/easy-weeknight-dinner-chinese-minced-pork-noodles.html