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Soy Paste Noodles Recipe
|Broad noodles||1⁄2 Pound|
|Minced pork shoulder||3⁄4 Pound|
|Ginger slice||1 , chopped|
|Scallions||2 , finely chopped|
|Garlic||1 Clove (5 gm), crushed|
|Vegetable paste||6 Tablespoon (Hoisin)|
|Water||1⁄2 Cup (8 tbs)|
Serving size: Complete recipe
Calories 1868 Calories from Fat 654
% Daily Value*
Total Fat 73 g112.5%
Saturated Fat 18.9 g94.7%
Trans Fat 0.4 g
Cholesterol 210.9 mg
Sodium 627.1 mg26.1%
Total Carbohydrates 205 g68.3%
Dietary Fiber 14.3 g57.4%
Sugars 20 g
Protein 95 g190.7%
Vitamin A 125.4% Vitamin C 83.2%
Calcium 24.4% Iron 39.3%
*Based on a 2000 Calorie diet
Turn into a colander, rinse with cold water and set aside to drain.
Arrange in small dishes the following raw vegetables: finely chopped scallions, the cucumber and radishes cut into shreds, the celery into thick shreds and blanched in salted boiling water.
Refrigerate all of these.
Heat a pan with oil and saute the pork in it, adding ginger, scallions and the garlic.
Stir for 4 or 5 minutes, separating the particles of meat in the process.
Add the soy bean paste and continue to cook till the paste is very hot.
Add water, stirring constantly, and cook for 10 minutes longer.
Pour into serving bowl and place on the table with the other cold vegetables.
Serve the noodles in individual bowls and let each guest help himself to the meat mixture and vegetables which should be mixed thoroughly with the noodles.