Chinese spaghetti

prep time:: 30 min
total time:: 1 hr

Makes 8 bowls of noodles

Nelson prefers to eat rice but this is one noodle dish he never passes up. The sauce is salty with a hint of sweetness and the cucumber and white sprouts add a nice crunch.

ingredients

1/2lb ground pork
1T soy sauce
1T mijiu (chinese cooking wine)
2t cornstarch
1 cucumber (sliced thinly into strips)
1/2 lb shitake mushrooms (diced into small cubes)
1/2 lb baked tofu (diced into small cubes)
1 whole scallion (chopped finely)
1 can of sweet bean sauce
2T canola oil
1/2 lb white sprouts
1lb egg noodles
1/4C creamy peanut butter (optional)

directions

1
Mix in bowl: ground pork, soy sauce, mijiu, and cornstarch.
2
Clean vegetables thoroughly.
3
Slice cucumber into thin strips, dice mushrooms and brown tofu into small cubes and chop scallion finely.
4
Heat up canola oil in skillet and stir-fry 1 can of sweet bean paste until hot. Add ground pork and stir-fry for 1-2min, then add mushrooms, brown tofu and scallion. High heat for another 1-2min and then low heat to simmer.
5
Add 2-3 cans of water (use sweet bean paste can) to skillet and let simmer. Option to add peanut butter for creamier sauce.
6
In a different pot, boil water to blanch the white sprouts. Once white sprouts are cooked, reuse the boiling water to cook noodles.
7
Serve noodles, sauce, white sprouts and cucumbers separately.