Chicken Stock (2 cups)
in a small pot. Once boiling, turn off and keep on stove.
In a food processor, chop the
Garlic (4 cloves)
Fresh Ginger (1 pinch)
until they are in even size pieces.
In a large saucepan, cook the
70/30 Lean Ground Pork (1 lb)
50% of the way through.
Add the shallot, ginger, and garlic mix to the pan and saute until the pork is cooked all the way through, breaking up the meat into small chunks.
Hoisin Sauce (1/3 cup)
Black Bean Sauce (1/3 cup)
and distribute evenly among the meat.
Add the warmed chicken stock into the pan and simmer the mixture for about half an hour, or until most of the liquid has been absorbed. Finish with
Salt and Pepper (to taste)
While the sauce is simmering, we can prepare the other ingredients. Boil a large pot of
Water (to taste)
on the stove with
Salt (1 Tbsp)
Shanghai Noodles (to taste)
for three minutes,break the noodles up with a fork when they are dropped in so they do not clump.Drain the noodles into a strainer in the sink and rinse the noodles until they are room temperature. Divide the noodles into two bowls.
into long thin strips. Set aside.
Thinly slice the
into rounds and pick the
Fresh Cilantro (1 bunch)
off the stems. Combine and set aside.
When the sauce is done, generously ladle it into the bowl with your cooked noodles. Topped with chopped cucumbers, cilantro and scallions. Enjoy!