Noodles with Stir-Fried Meat Sauce
What You Will Need
Ingredients
- 1 lb Shandong thick noodles
- 1 lb pork belly, diced
- ½ lb cucumber, shredded
- ½ lb carrot, shredded
- ½ lb bean sprouts, boiled and drained
- 1 Tbsp cornstarch
- 1 cup water
- 4 Tbsp Oil
Seasoning
- 1 cup Lee Kum Kee Soybean Sauce
- 2 Tbsp Lee Kum Kee Seasoned Soy Sauce
- 1 Tbsp Lee Kum Kee Pure Sesame Oil
- 1 oz green onion, finely chopped
- 1/2 oz ginger, finely chopped
- 1/2 oz garlic, finely chopped
- 4 Tbsp Wine
Made with
Lee Kum Kee products
How to make it
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Bring 1 gallon of water to a boil, add dried noodles, cook for 6–8 minutes. Cool with cold water. Drain and set aside.
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Heat oil in pan, add diced pork, stirring constantly until golden. Add onions, ginger, garlic, and wine, continue to stir-fry for 2 minutes.
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Add Lee Kum Kee Soybean Sauce and Lee Kum Kee Seasoned Soy Sauce, stir-frying over low heat for 5 minutes. Add cornstarch with water and stir until thickened. Top with Lee Kum Kee Pure Sesame Oil.
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Place noodles in the bowl. Top noodles with cucumbers, carrots, and bean sprouts, pour meat sauce on top. This dish can be eaten hot or cold.
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Stir-fry meat sauce over low heat, otherwise the sauce could easily burn.
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This meat sauce can also be used as a dip.
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