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Ingredients :
2 slices fresh root ginger, chopped
coarsely
2 cloves garlic, chopped coarsely
1 medium onion, chopped coarsely
5 scallions, cut into 6 cm length
15 cm cucumber, cut into
matchstick-sized shreds
450 g wheat flour noodles
4 tablespoons vegetables oil
225 g pork, minced
1 tablespoon yellow bean paste
1 tablespoon soy sauce
4 tablespoons stock
1 tablespoon cornstarch
3 tablespoons water (blend with
cornstarch)
Salt to taste
Method :
Bring a pot of water to a boil. Place the
noodles in and simmer for 8 minutes and drain. Rinse the noodles under
running cold water to keep them separated. Heat a wok with oil. When
hot, stir-fry the onion and ginger for about a minute. Add the pork and
garlic. Stir-fry over moderate heat for 3 minutes. Add salt to taste,
yellow bean paste and soy sauce. Stir and cook for 3
minutes. Mix in the stock and
continue to cook for a further 3 minutes. Pour in the blended cornstarch, stirring until thickened. Re-heat the noodles by
dipping them in boiling water for 15 seconds, then drain
thoroughly. Arrange them on a large
heated serving dish. Pour the sauce into the
center of the noodles. Arrange the shredded
cucumber and onion sections on either side of the sauce.
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