I’ve always like this dry mix noodle and would always eat it outside but I thought it was quite tedious to make. However when I checked the recipe, it was not as complicated as I thought just that I need to get bean paste so off to Redmart to order 2 kinds of bean paste – sweet and chili. I used the wrong type of bean curd though so it turned out more like mapo tofu instead but still tasted great on both noodles and rice.
- 250 gm of yang chun mian ( I used 2 x dry brown rice noodles)
- 1 tbsp olive oil
- 1 tbsp minced garlic
- 1 pc tau kwa diced (I used soft tofu)
- 250 gm minced pork
- 1 1/2 tbsp sweet bean sauce
- 1 1/2 tbsp chili bean sauce
- 1 tbsp light soya sauce
- 1 tbsp sugar
- 1 tbsp hua diao wine
- 1/2 cup water
- 1 1/2 tsp corn starch
- Julienned carrot / cucumber or blanched vegetables
- Cook the noodles, drain and set aside
- Heat the oil in pan and stir fry garlic together with tau kwa and minced pork. Stir fry until meat turns white then add in both bean sauces and mix well
- Combine light soya sauce, sugar and hua diao wine and add into pan. Add enough water to cover the ingredients and let the sauce come to a boil
- Mix the corn starch with some water and stir into the sauce to thicken it.
- Dish on top of cooked noodles and add in the carrots / cucumber or vegetable to serve
Note: If using soft tofu, add before the water.
Recipe from Her World