Stir-Fried Rice Noodles with Minced Pork and Black Bean Recipe on Food52

Photo by Bobbi Lin

Test Kitchen-Approved

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

Ingredients

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

Tools

Set a Timer

Directions

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.
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.
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.
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.
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.
Tip into your serving dish and garnish with the spring onion tops, peanuts, sesame oil, and seeds.

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Shayna Capland Greenwald
AntoniaJames
Kirthana | Theblurrylime
tail.feathers

Review

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9 Reviews

tail.feathers June 27, 2017

Kind of a wonky recipe. Definitely not a one pan meal. Personally, I roasted broccolini that I had on hand. I subbed corn kernels in lieu of baby corn. Also, I used a whole pound of ground turkey, rather than 7 ounces of pork. I didn't want to break up the lot. It took a bit longer to brown, but it worked out. Then, I don't know why the recipe only calls for 1T black bean sauce. I used a good 1/4C (4 tablespoons, Lee Kum Kee), as well as upped the rice vinegar and soy. Finally, I added the egg into the pan with the finished meat, sauce, and aromatics. No reason to use yet another pan. Overall we loved it! Really just throw together whatever you have that you think will work and go with it.

Shayna C. February 14, 2017

This looks amazing! What other protein can I sub for the Pork? For the Kosher home :)
Thank You!

lilroseglow September 24, 2016

I must not understand the term "one pan dinner". I thought it meant at the end I have only 1 pan to wash. Here, I have a pot to cook noodles, a wok, and a skillet, which automatically puts this recipe out of the week night category at my house.

I suppose one could categorize a one-pan dinner as any meal in which everything is eventually combined into a single dish before consuming. Which seems like a pointless category to me.

lilroseglow September 24, 2016

recipe sounds delicious though - I'll be trying this some weekend night. Congrats on the Community Pick.

Author Comment

Kirthana |. September 27, 2016

Hi! I completely understand how you feel about this. Here's what I often do to REALLY make it a one-pan dish :) -- use a heavy bottom pot and cook the noodles and broccoli in it; drain and set aside.
-Wipe off any excess water, and toast sesame seeds and peanuts and set those aside too.
-Continue step 2 in the same pot. Just push the onion-ginger-garlic mixture to one side of the pot and crack the eggs into the other side. Scramble them lightly, and then continue onto step 3.
I hope that helps!

emcsull March 29, 2016

all I seem to be able to get my hands on is black bean SAUCE. Guess that would work too, but it has another aroma, somehow.

Author Comment

Kirthana |. March 29, 2016

I have used the sauce before too, although not in this recipe. I would definitely use it, but maybe taste and adjust the amount?

AntoniaJames March 22, 2016

What a great idea - putting fermented black beans in this. We definitely will be trying this soon! ;o)

Author Comment

Kirthana |. March 22, 2016

Thanks Antonia! The black bean adds a certain depth to the dish that I simply love! I hope you like it as much as we do :)