Shanghai hot sauce noodles (La jiang mian)

Step 1/4

• 150 g potatoes
• 100 g pork loin
• 150 g spiced tofu
• 2 tsp Shaoxing wine
• 2 tsp light soy sauce
• 10 g ginger
• 1 onion
• 4 stalks scallions

• cutting board
• knife
• bowl

Cube potatoes, pork loin, and tofu. Add pork cubes to a bowl with Shaoxing wine and most of the light soy sauce and let marinate. Mince ginger and chop onions. Slice scallions and set aside.

Step 2/4

• vegetable oil (for frying)

• frying pan
• spatula
• 3 bowls

Add vegetable oil and potatoes to a frying pan and fry until golden, then remove. Add tofu cubes and fry for 2 min., then remove. Add pork and fry until browned and remove.

Step 3/4

• vegetable oil
• 40 g spicy fermented bean paste
• 40 g sweet bean sauce
• 100 ml chicken stock
• salt
• white pepper

In the same pan, add more oil. Fry onions and spicy fermented bean paste until fragrant. Add sweet bean sauce, ginger, pork, and tofu. Add chicken stock and let simmer for 3 – 5 min., then add potatoes. Keep simmering until the sauce thickens. Season with salt and white pepper.