Wednesday, December 26, 2012

Beijing Noodles

I was a little hesitant about the black bean sauce at first.  It has a pungent smell, but an excellent flavor.  So glad I tried this recipe.  It reminded me of Miso. 

½ C. Black bean sauce with garlic
2 Tbsp. Sugar
3 Tbsp. Oil
1 Pd. Ground Pork
1 Pd. Thick Spaghetti
1 bunch Scallions, white and light green parts only, sliced

In bowl, mix bean paste and sugar.  Set aside.  In skillet, heat oil.  Add pork and cook until cooked through, breaking up into small pieces.  Add scallions.  Cook until beginning to soften.  Add bean paste.  Remove from heat and cover with lid.  Meanwhile, cook pasta in salted water until al dente.  Drain pasta, reserving 1 – 2 cups of the pasta water.  Mix in pasta and reserved water.  (Add water amount depending on preference)