Stir-Fried Rice Noodles with Minced Pork and Black Bean

By Kirthana | Theblurrylime • February 18, 2015 • 9 Comments

♦ 105 Save ▴

If you like it, save it!

Save and organize all of the stuff you love in one place.

Got it!

If you like something…

Click the heart, it's called favoriting. Favorite the stuff you like.

Got it!
⎙

Edit Recipe Add Photos

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

Food52 Review: 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

Advertisement

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
  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.

More Great Recipes:
Egg|Pork|Grains|Vegetable|Meat|Soup|Stew|Make Ahead|One-Pot Wonders|Serves a Crowd

💬 View Comments ()

More Great Recipes

Share a Recipe

Enter one of our contests, or share that great thing you made for dinner last night.
Add a Recipe

Related Article