31 min
Prep Time
2 hr 55 min
Cook Time
Medium
Level
8
Servings

The name of this flavor-drenched dish aptly translates to "fried sauce noodles." A pork- and tofu-flecked sauce gets its savory powers from three layers of distinctive soy condiments. Tossed with thick wheat noodles, the result is satisfying and quite comforting.

Ingredients

  • 2 tablespoons neutral oil, such as canola or avocado

  • 8 ounces ground pork

  • 1 medium onion, diced

  • 1 ½ tablespoons minced fresh garlic

  • 2 tablespoons black bean paste (see Tip)

  • ¼ cup Shaoxing rice wine (see Tip)

  • 2 tablespoons reduced-sodium soy sauce

  • 1 ½ tablespoons dark soy sauce (see Tip)

  • 1 teaspoon ground white pepper

  • 6 ounces five-spice pressed tofu (see Tip), diced

  • 2 ¼ cups water, divided

  • 3 tablespoons cornstarch

  • 28 ounces fresh Shanghai-style or fresh Japanese udon noodles (see Tip)

  • 2 cups julienned mini cucumbers

  • ½ cup sliced scallions

Method

  1. Put a large pot of water on to boil.

  2. Heat oil in a large flat-bottom wok over high heat. Add pork; cook, breaking up large pieces, until mostly cooked through, 1 to 2 minutes. Add onion and garlic; cook, stirring occasionally, until the pork is no longer pink and the onion is soft, about 3 minutes. Stir in black bean paste; cook, stirring, until fragrant, about 30 seconds. Add rice wine; cook, scraping up any browned bits, until the liquid has evaporated, about 30 seconds. Stir in reduced-sodium soy sauce, dark soy sauce, white pepper, tofu and 2 cups water. Cook, stirring occasionally, for 5 minutes.

  3. Whisk cornstarch and the remaining 1/4 cup water in a bowl. Add to the pan; cook, stirring, until thickened, 1 to 2 minutes. Remove from heat.

  4. Meanwhile, cook noodles according to package directions. Drain; toss gently with the sauce to combine. Top with cucumbers and scallions.

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