One-Pot Wonders

Stir-Fried Rice Noodles with Minced Pork and Black Bean

February 18, 2015
Photo by Bobbi Lin
Author Notes

Really not a lot to say about stir-fries that hasn’t been said before. Using a few pantry staples and whatever vegetables you have on hand, you can whip up something delicious in a matter of minutes. They come in handy especially when, say, you’ve been homebound for a week and are running out of options, and you have scraps of leftover vegetables moping around in the refrigerator begging to be productive in some way.

A new regular in my kitchen that I’ve been using in just about everything that I feel would carry its intense flavor and saltiness—fermented black bean. A little bit goes a long way, and the spicy pungency it provides is definitely a game changer in any stir-fry. The next time you make fried rice, add a teaspoon of it to your eggs before you whisk them up and scramble. I tried this neat trick once, and haven’t had it any other way since. I understand (I do, really) that not every recipe is as blank a canvas as a grilled chicken, but this stir-fry sure is. Add/omit ingredients as you wish and taste taste taste as you go along!
Kirthana | Theblurrylime

Test Kitchen Notes

Tasty dish with a nice amount of heat. Preparations took thirty minutes which is good for a weekday meal. This was my first experience using black bean paste and the brand I used included salt and chiles, so lots of flavor. Although the recipe did not specify how to use the salt, I added some to the noodle water and no extra was needed. —Paula

  • Prep time 15 minutes
  • Cook time 20 minutes
  • Serves 3 to 4
  • 200 grams rice noodles
  • 300 grams minced pork
  • 1/2 cup chopped baby corn
  • 1 head of broccoli, chopped into florets
  • 1-inch pieces of ginger, finely sliced
  • 5 cloves of garlic, finely chopped
  • 1 small onion, chopped
  • 3 stalks of spring onions, chopped (set the tops aside to use as garnish)
  • 3 teaspoons black bean paste
  • 1 1/2 teaspoons soya sauce
  • 1 teaspoon rice vinegar
  • 1/2 teaspoon chile flakes
  • 2 tablespoons olive oil (plus extra for the eggs)
  • 3 eggs, lightly beaten
  • 2 dried red chiles, halved and de-seeded
  • 1 teaspoon sesame oil
  • 2 teaspoons sesame seeds, lightly toasted
  • 2 tablespoons peanuts, coarsely chopped
  • Freshly ground black pepper
  • Salt
In This Recipe
  1. Cook the rice noodles in a pot of boiling water. Immerse the baby corn into the same pot as the noodles 3 minutes before the noodles are done. Blanch the broccoli a minute before both are done, and drain out all together. You want the noodles and vegetables to be al dente and still have a bite to it.
  2. Pour the olive oil into a wok/pot over medium heat and toss in the dried red chiles, onions, spring onions (the bottom part), ginger, and garlic. Sauté for a few minutes until translucent and lightly browned.
  3. Add the pork into the wok and, using a spatula, break up any clumps that are stuck together. Brown the meat thoroughly for a few minutes. Add in the black bean paste, soya sauce, rice vinegar, pepper, and chile flakes. (Note: Start by using 2 teaspoons each of soya sauce and rice vinegar, and taste before adding more). Cook for a few minutes until the rawness of the sauces are cooked off. Taste and adjust seasoning; set aside.
  4. In a skillet, lightly toast the sesame seeds and peanuts; set aside to sprinkle on top later. In the same skillet, add a few teaspoons of olive oil and lightly scramble the eggs, keeping it just a teeny bit runny.
  5. Toss in the noodles and vegetables into the minced pork mixture; add the scrambled eggs and mix through to combine evenly. Add a little water if necessary to loosen the consistency.
  6. Tip into your serving dish and garnish with the spring onion tops, peanuts, sesame oil, and seeds.

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