This is a dish from Northern China, but nowadays, it's so popular, everyone has their own version! It's kinda like the Chinese version of spaghetti meat sauce. My recipe is pretty simple, but I add one ingredient that makes it pleasantly different from others. It will keep the full-bodied flavor of the sauce, but stays light on your palate!
Ingredients:
- Ground Pork 600g
- Sweet Soy Bean Paste x 2/3 Cups
- Soy Bean Paste x 2/3 Cups
- Onions 1/2 (Chopped) (Optional)
- Tomato Meat x 2 (Discard seeds and juice, and finely diced)
- Bean Curd x 6-8 (Diced)
- Edamame x 2 cups
- Garlic x 3-4 cloves
- Water x 1 cup
- Oil x 2 tbsp
- Soy sauce x 1 tbsp (Optional, to taste)*
- Salt x 1 tsp (Optional, to taste)*
Recipe:
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Combine and mix well, the soy bean paste and sweet soy bean paste.
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Heat up the wok, put in oil, put in the soy bean paste mix. Saute for 2 mins under low heat.
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Take the paste out; Put in the garlic and onion (if use) with low heat, saute for 2 mins until fragrant and onion is softened.
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Then add in the ground pork. Break them apart finely while sautéing.
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Once the ground pork is cooked, put the sautéed soy bean paste back in, and saute for another 1-2 mins with medium heat.
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Now put in the tomato, do a quick stir, then add in Edamame to saute for another quick minute.
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Add in the bean curd. Stir carefully for another minute.
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Add in the water, mix well. Taste to see if you want to add in more salt or soy sauce; your meat sauce should be on the slightly salty side.
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Simmer the sauce for about 3-5 mins.
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Pour the sauce on top of your cooked noodles and enjoy! Or, you can fancy it up by preparing some extra toppings for the noodles:
1. Egg noodle (watch video for how to cook it starting @ 5:30)
2. Cooked/Blanched bean sprout
3. Shredded cucumber
4. Chopped green onion
