Technically I stumbled upon this "recipe" in Texas, although it is a Chinese dish. I was there visiting my grandfather's childhood friend, and he was whipping up a typical lunch. It was clear that cooking was an art to him, and not a science. As such, I watched his every move and the ingredients he added, without asking for amounts or temperatures. Much like when I recreated this dish in Israel, do what you can with what you have. :)
Prepare the vegetables/toppings:
Slice finely and blanche:
- Carrots
- Celery
- Bean sprouts (pick ends off first)
- Cucumbers (don't blanche)
- Edamame (optional).
Put olive oil and a lot of finely chopped green onions into a frying pan. Add ground pork and split apart with chopsticks or a spatula. Add soy sauce. Then add chicken broth and let it boil down a bit. Then add superior dark soy sauce. In a small bowl or mug, mix a bit of flour and water and then add the mixture to the meat sauce, stirring to thicken. Let it cook a bit more.
Cook the noodles:
Typically, you use a thick wheat noodle. I've also had it with dried Chinese noodles, or most recently I used egg noodles (because that's what I could find!).
Set the table and serve! Fill your bowl with noodles, then add your condiments and top with the meat sauce. Enjoy!
No comments:
Post a Comment