The crispy meat covering, chopped green onions, and soft crepe used to make the rolls have made Peking duck a classic dish in Chinese restaurants, but we’ll bet all our yuan that its popularity is largely due to the hoisin sauce. This thick, dark brown condiment, made from fermented soybeans and available at any Asian grocery store, has an unmistakable sweet-and-sour flavor, the kind that connects directly to the brain’s pleasure centers. Its tremendous power is demonstrated when used with meat, but no one says that you cannot benefit from it in other preparations.
This is more or less what the cook Hetty Loy McKinnon did in New York Times, When I use hoisin sauce to season some noodles. The appeal of the dish—and the extreme speed and ease of preparation, which you know we are naturally lazy about—encouraged us to try it, and we found the invention a success. Our recipe adjusts some of the quantities and introduces the preferred ingredient (minced pork), but you can change it up for tofu, stir-fried vegetables, eggs, or other meats if you wish. The technique, which is most important, is in the video above.
ingredients
For 4 people
- 350 grams of wheat or egg noodles
- 300 grams of minced pork
- 3 cloves of garlic
- 6 chives or 3 small chives
- 3 tablespoons hoisin sauce
- 3-4 tablespoons soy sauce
- 1-2 teaspoons sesame oil
- 2 teaspoons honey or maple syrup
- 4 tablespoons of toasted or black sesame
- Sunflower oil (if olive oil is not available)
- Black pepper
- salt
directions
Boil water in a pot with a little salt.
While heating, combine three tablespoons of hoisin sauce, three tablespoons of soy sauce, one teaspoon of sesame oil, and two tablespoons of honey in a bowl.
Cook pasta for 1 minute less than the manufacturer indicates. Drain it and put it under cold water until it cools completely.
Put a little sunflower or olive oil in a large frying pan over medium heat.
Cut the white and light green parts of the chives into julienne strips, then place them in the pan. Cut off the green part and save it for last.
Finely chop the garlic and add it to the pan. After a minute or when the garlic starts to color, add the meat. Season with a little salt and pepper and leave until it loses all its water and begins to brown (about five to 10 minutes).
Moisten the noodles with a little water to loosen them, then add them to the pan with the hoisin sauce mixture. Mix well, taste and adjust soy sauce, sesame oil and salt. Leave it without moving for about three minutes.
When the bottom of the noodles is slightly toasted, take them out and serve immediately with the green part of the chives and sesame on top.
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