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Black Bean Sauce Noodles Recipe

Chinese · Main course · 25 min total

A quick and savory Chinese noodle dish featuring fermented black beans, garlic, and ground pork, perfect for a satisfying weeknight dinner.

Ingredients

• 200g fresh or dried wheat noodles (e.g., lo mein or udon)
• 2 tbsp fermented black beans, rinsed and chopped
• 2 cloves garlic, minced
• 1 tbsp ginger, minced
• 100g ground pork (or substitute with tofu)
• 2 tbsp soy sauce
• 1 tbsp dark soy sauce
• 1 tsp sugar
• 1/2 cup water or chicken broth
• 2 tbsp vegetable oil
• 1/2 tsp sesame oil
• 2 green onions, sliced (for garnish)

Instructions

1. Cook noodles according to package directions until al dente. Drain and set aside.
2. Heat vegetable oil in a wok or large skillet over medium-high heat. Add ground pork and stir-fry until browned, breaking it up into small pieces.
3. Add garlic, ginger, and chopped fermented black beans. Stir-fry for 30 seconds until fragrant.
4. Pour in soy sauce, dark soy sauce, sugar, and water/broth. Bring to a simmer and cook for 2 minutes.
5. Add cooked noodles to the sauce and toss well to coat. Drizzle with sesame oil and toss again.
6. Divide noodles into bowls, garnish with sliced green onions, and serve immediately.

Tips

• For a vegetarian version, omit pork and add diced firm tofu or mushrooms.
• Adjust the amount of fermented black beans to taste; they can be salty.
• Store leftovers in an airtight container in the fridge for up to 2 days. Reheat in a skillet with a splash of water.

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