Recipe Photo Recipe Title

Sesame and miso flavors stand out in this classic Szechwan noodle soup. It's spicy and meaty, and the homemade negi oil, which can be stored for up to a month in your refrigerator, adds a distinctive taste. Use the negi oil in other dishes, especially for sauteing vegetables.

Ingredients -Serves 2-4

2 packs of fresh Chinese egg noodles
4 oz. minced pork
1-2 tablespoons oil

1 tablespoon tenmen jan (black bean paste)
2 teaspoons sake
2 teaspoons soy sauce
1/2 bunch spinach
2 teaspoons rice vinegar
4 tablespoons soy sauce
4 tablespoons Hoisin sauce
2 teaspoons negi oil (click for recipe)
2 - 4 tablespoons Chinese chili oil
2 tablespoon minced zasai (Chinese pickles)
4 tablespoons minced naganegi
500cc soup stock, well heated

・ Mince zasai and naganegi.
・ Wash the spinach thoroughly, then boil it in hot water with a pinch of salt. Squeeze the water out of the spinach and, leaving it in a roll, cut it into 5-cm pieces.

Tips The spinach will turn out tastier if it is left in cold water before cooking to make the leaves crispy.

Heat wok on high heat until smoke begins to rise. Put a liberal amount of oil into the wok and carefully swirl it around until the wok is evenly coated. Pour oil out.
Tips Coating the wok with oil this way will prevent the minced pork from sticking to the pan and minimize the amount of oil you need to use for cooking.

2. Heat 1/2 - 1 tablespoon oil in the wok and stir-fry the minced pork until it turns crumbly.

process photo [3]
When the pork has browned, remove from heat. Stir in the ingredients in [A], then return the wok to high heat and stir-fry until moisture has evaporated. Be careful not to let the ingredients burn.

process photo [4]
Bring a pot of water to boil for the noodles.

process photo [5]
Put [B] into a soup bowl in the following order: rice vinegar, soy sauce, hoisin sauce, negi oil, chili oil. Mix lightly.
Tips IIf you mix in the oily ingredients first, the flavor will become overly rich.
Add zasai and naganegi and mix lightly again.
Add the hot soup stock to the bowl and stir well.

Boil the noodles until al dente and strain.

7. Add the noodles to the bowl, top with the minced pork and spinach mixture, and serve piping hot.

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