Noodles with Leek Meat Sauce

Name: Noodles with Leek Meat Sauce
Total time: 15 min
Yield: 2
Cuisine: Chinese
Ingredients: 300g Fresh noodles; 200g Pork belly; 100g Chives; Some Vegetable oil; A tablespoon Doubanjiang; A tablespoon Spicy sauce; 10g Soy sauce; A teaspoon Chili oil; A teaspoon Pepper oil

by Tianshan Cocoa

5.0 (1)

Favorite

Difficulty

Easy

Time

15m

Serving

2

Zhajang noodles can be mixed dry, and regardless of age, they strongly love this bowl of zhajang noodles. It can also be served with soup, dry mix in summer, or soup in winter. The meat used is generally fat and lean pork belly. If you want authentic meat, you must not use chopped or minced minced meat. Instead, cut into soy-sized cubes. Vegetarians can also use eggs to make sauce. What I made this time was made with pork belly, and it was cut to the same size as soybeans. It's not boiled, and deep-fried, it's really fragrant!

I love fried noodles, especially spicy noodles. The heavy flavour has been set, and the noodles must also be spicy. Today, Cocoa made "Leek Noodles with Meat Sauce". The leeks in winter are much better than those in summer and autumn. At least it has no smell. The best side dish to eat fried noodles is nutritious and flavorful. For me, leeks , Is one of the vegetables. It is best to use it with fried noodles to eat noodles. The method is to use raw leeks instead of frying and blanching. The method is very simple. Everyone who doesn't know what to eat at home, just make this bowl of noodles with bolognese fragrant leeks.

Ingredients

300g Fresh Noodles
200g Pork Belly
100g Chives
Some Vegetable Oil
A tablespoon Doubanjiang
A tablespoon Spicy Sauce
10g Soy Sauce
A teaspoon Chili Oil
A teaspoon Pepper Oil

Noodles with Leek Meat Sauce

1. Ingredients: 300 grams of fresh belt noodles (you can choose any noodles), 100 grams of leeks, 200 grams of pork (fat and lean are the best)
Accessories: vegetable oil, a tablespoon of bean paste, spicy sauce (no specific brand, other sauces are also available, this is not necessary) a tablespoon, 5 grams of cooking wine, 5 grams of light soy sauce, 3 grams of ginger, pepper powder oil ,Chili oil,

2. Chop the pork belly into soy-sized cubes, wash and mince the leeks, and mince the ginger

3. Heat the pan with cold oil, add the diced pork and stir-fry until it becomes broken and discolored, then turn to low heat and fry slowly, until the fat in the pork belly begins to get oily, add the cooking wine and stir-fry evenly to give the aroma, add the minced ginger Stir fry for aroma

4. Stir fry with light soy sauce to even out the aroma

5. Add the spicy sauce and bean paste and stir fry for a spicy flavor

6. Then stir-fry on low heat for about 2 minutes to get the flavor of the sauce, stir-fry several times in the middle, turn off the heat when the sauce is thick.

7. Take a larger bowl: add chopped chives, a little light soy sauce, pepper oil, chili oil, tempeh sauce

8. Boil a large pot of boiling water, add the noodles to a boil and add cold water; add cold water after boiling again, repeat this process more than three times, the noodles are cooked

9. Spoon half a spoon of the hot noodle soup, pour it into a small bowl of minced chives, and mix well

10. Put the noodles in the soup bowl, put a few spoonfuls of minced meat sauce that has just been fried, and then pour in the minced chive sauce. After mixing well, you will understand the food, and your appetite will immediately open up, and the noodles are strong and delicious.

Tips:
1. The minced pork is best if it is fat and lean, and the noodles are fragrant.
2. Both bean paste and spicy sauce can be freely changed to your favorite sauce
3. The minced meat must be fried to give the flavor of the meat before the sauce can be added, but the sauce must be fried to give the flavor of the sauce to be delicious
4. The noodles must be fresh to be delicious, and you can choose wide and thin.