Hong Kong Soy Paste Noodles 港式炸醬面

Step 1

Marinate the pork using 1 tbsp oyster sauce, 1 tsp light soy sauce, 1 tbsp Shaoxing wine, ¼ tsp salt, 1 tsp sugar and 1 tsp cornstarch. Mix well and set aside

Step 2

Combine 6 tbsp ketchup, 1 tsp light soy sauce, 1 tbsp hot sauce, 2 tbsp and hoisin sauce in a bowl, mix well and set aside

Step 3

Slice shallots, chop garlic and green onions

Step 4

Prepare a pot of water to boil the noodles (follow the noodle package instructions)

Step 5

Heat wok or fry pan to medium-high and add 2 tbsp oil

Step 6

Add marinated pork to the pan. Spread out the meat and do not stir for 1 minute. Flip the meat and then stir-fry until done.

Step 7

Lower heat and remove the meat from heat and set aside. Leave the oil in the pan

Step 8

Increase the heat to medium-high again. Add shallots and garlic to the residual oil. Stir fry until golden, approx. 2 minutes

Step 9

Add sauce mixture. Stir fry for 10 seconds

Step 10

Add 2 tbsp Shaoxing wine and then 175 ml of water and bring everything to a boil

Step 11

Add the meat and mix well with the sauce

Step 12

Add 1 tbsp vinegar and mix well

Step 13

Make the slurry with 1 tbsp corn starch and 3 tbsp water, mix well. Pour into the meat sauce slowly. Mix well and bring to a simmer

Step 14

Taste and make adjustments to your liking, if necessary

Step 15

Spoon over cooked noodles and add chopped green onions for garnish

Step 16

Serve