The pork is minced and stir fried with Sichuan chili soybean paste (豆瓣酱) and sweet soybean paste. The style is ‘liang ban’ which means the dish is lightly chilled after the cooking is completed.
- 150g of green bean sheets
- 50g pork mince
- 20g onion, finely diced
- 1/2 tsp chili soy bean paste (I use the ‘Pixian’ brand from the Sichuan region)
- 1/2 tsp sweetened soy bean paste
- 2 tbs Chinese cooking wine
- 1 tsp of dark soy sauce
- toasted sesame seeds, to garnish
- Cook the green bean sheets per instruction on the package, approximately 5-10 minutes; add some cooking oil in the pot of water while cooking so the noodles won’t stick together; stir occasionally
- Rinse the cooked noodles under cold water in a colander; drain well; add 1 tbs of sesame oil and mix well
- In a frying pan, bring some cooking oil to medium heat, add pork mince and onion, stir fry for 1-2 minutes and make sure the pork mince is well separated; turn the heat to low, add chili soy bean paste & sweet soy bean paste, stir fry until the pork is just cooked; add Chinese cooking wine; stir briefly; transfer the pork to a plate to cool
- In a mixing bowl, add the pork, noodles and the dark soy sauce, mix well; put in the fridge to chill for 20-30 minutes before serving. Be careful not to chill the noodles for too long or it won’t be soft.