Ingredients with Measurements:
- 1 lb. fresh or dried wheat noodles
- 1 lb. ground pork
- 1/2 cup chopped scallions
- 1/4 cup soy sauce
- 2 tbsp. oyster sauce
- 2 tbsp. Shaoxing wine
- 1 tbsp. sesame oil
- 1 tbsp. sugar
- 1 tsp. five-spice powder
- 1 tsp. ground white pepper
- 1/2 cup chicken broth
- 2 tbsp. cornstarch
- 2 tbsp. water
- 2 tbsp. vegetable oil
Special equipment needed:
- Large pot for boiling noodles
- Large skillet or wok for cooking pork mixture
- Mixing bowl
- Whisk
Step-by-step instructions:
1. Bring a large pot of water to a boil. Add the noodles and cook until tender, about 5-7 minutes for fresh noodles and 8-10 minutes for dried noodles. Drain and set aside.
2. In a mixing bowl, whisk together the soy sauce, oyster sauce, Shaoxing wine, sesame oil, sugar, five-spice powder, and white pepper.
3. In a large skillet or wok, heat the vegetable oil over medium-high heat. Add the ground pork and cook until browned and cooked through, breaking up any large chunks with a wooden spoon.
4. Add the scallions to the skillet and cook for 1-2 minutes until softened.
5. Pour the sauce mixture over the pork and scallions, stirring to coat. Add the chicken broth and bring to a simmer.
6. In a small bowl, whisk together the cornstarch and water to make a slurry. Add the slurry to the skillet and stir until the sauce thickens, about 1-2 minutes.
7. Add the cooked noodles to the skillet and toss to coat in the sauce.
8. Serve hot, garnished with additional chopped scallions if desired.
Time:
Preparation time: 15 minutes
Cooking time: 20 minutes
Temperature:
Medium-high heat for cooking pork mixture
Serving size:
4-6 servings
Nutritional information:
Calories: 485
Fat: 22g
Carbohydrates: 46g
Protein: 24g
Sodium: 1,200mg
Substitutions for ingredients:
- Ground beef or turkey can be substituted for ground pork
- Rice noodles or udon noodles can be substituted for wheat noodles
- Beef broth or vegetable broth can be substituted for chicken broth
Variations:
- Add sliced mushrooms or diced bell peppers to the pork mixture
- Top with sliced hard-boiled eggs or chopped peanuts for added texture and flavor
- Use tofu or tempeh instead of ground meat for a vegetarian version
Tips and tricks:
- Make sure to break up any large chunks of ground pork while cooking to ensure even cooking and distribution of flavors.
- If the sauce is too thick, add additional chicken broth or water to thin it out.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Storage instructions:
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
Serve in individual bowls, garnished with chopped scallions and sliced hard-boiled eggs.
Garnishes:
Chopped scallions, sliced hard-boiled eggs, chopped peanuts
Pairings:
Steamed vegetables, stir-fried bok choy, egg rolls
Suggested side dishes:
Steamed rice, fried rice, vegetable stir-fry
Troubleshooting advice:
If the sauce is too thin, add additional cornstarch and water to thicken it. If the sauce is too thick, add additional chicken broth or water to thin it out.
Food safety advice:
Make sure to cook the ground pork to an internal temperature of 160°F to ensure it is fully cooked and safe to eat.
Food history:
Hup Tul Woo Noodles are a popular dish in Cantonese cuisine, originating in Guangdong province in southern China.
Flavor profiles:
Savory, slightly sweet, with a hint of spice from the five-spice powder and white pepper.
Serving suggestions:
Serve hot as a main dish for lunch or dinner.
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Region: Chinese