This is my Dad’s recipe for fujian style egg noodles that I’ve adapted to be easy to cook on weeknights. Though the recipe calls for ground pork you can substitute ground beef, ground chicken, shrimp, or tofu. It works best with fresh packaged egg noodles either from a Chinese or Japanese market.
- 6 servings
- 10 mins
- 20 mins
- 30 mins
- 1 pound pork, ground
- 1 tablespoon corn starch
- 3 tablespoons soy sauce
- 1/2 teaspoon black pepper
- 1/2 teaspoon sesame oil
- 1 small head cabbage
- 4 scallion, sliced
- 4 slivers ginger
- 2 oz. brandy
- 8 oz chicken broth
- 16 oz. egg noodles
- 1 tbsp. oyster sauce
Cook noodles according to the directions. Drain and rinse under cold water.
Slice the cabbage into thin ribbons. Cut the green onions into thin strips.
- In a large bowl, mix the ground pork, corn starch, soy sauce, pepper and sesame oil.
- In a large wok or skillet, heat 2 tablespoons of oil on high heat and brown the slices of ginger
- Add the marinated ground pork to the wok, and stir fry for 2 minutes.
- Add the brandy, cabbage, and stir for about 30 seconds.
- Add 8 oz of chicken stock, 1 tablespoon of oyster sauce, and 2 tablespoons of soy sauce to the mix. Add green onions.
Add the drained noodles and then stir together. Season with more ground black pepper and soy sauce to taste.