Diced Pork and Fish Roe Fried Sauce Noodles
A fragrant, savory sauce-flavored noodle dish that's never tiresome to eat.
Ingredients
stretched noodles
150 g
diced pork
25 g
dried fish roe (steamed)
15 g
rehydrated dried shrimp
15 g
canned winter bamboo shoots (trimmed and diced)
15 g
shredded cucumber
15 g
rendered lard
50 g
cooking wine
5 g
light soy sauce
5 g
yellow soybean paste
50 g
MSG
3 g
minced scallion and ginger
10 g
sesame oil
a pinch
chicken stock
a pinch
Instructions
1
Step 1
Steam the dried fish roe in a steamer until cooked through. Cut the fish roe and the winter bamboo shoots into even small dice.
2
Step 2
Heat a wok over high heat and melt the rendered lard. Add the minced scallion and ginger and stir-fry until fragrant. Add the diced winter bamboo shoots, diced pork, and fish roe, and stir-fry until aromatic. Stir in the yellow soybean paste, then add the cooking wine, chicken stock, MSG, and light soy sauce. Once the paste becomes richly fragrant, drizzle in the sesame oil to finish the sauce.
