• ½ lb. egg noodles
  • 1 tablespoon dark sesame oil
  • 4 scallions
  • 2 cloves garlic
  • 1 tablespoon peanut oil
  • ½ lb. ground pork
  • 1 ½ tbsp hoisin sauce
  • 1 teaspoon chili bean sauce
  • 1 teaspoon hot chili oil
  • 1 teaspoon sugar
  • 1 tablespoon dark soy sauce
  • cups chicken stock
  • 2 cups chicken stock
  • 3 tbsp sesame paste
  • 2 tsp hot chili oil
  • 1 tablespoon rice vinegar
  • 4 tsp light soy sauce


1. First prepare the noodles. Bring a large pan of water to a rolling boil. Drop in the noodles and cook for 3-5 minutes or until they are just done. Drain them and put them in a bowl. Add the sesame oil and toss. Let the noodles cool slightly and then cover with plastic wrap. Set aside and refrigerate.
2. Now prepare the pork. Cut three scallions crosswise into very fine slices along their entire length, including the green sections. Peel the garlic and chop it finely. Put the oil in a wok or frying pan and set it over a high heat. When the oil is hot, put in the garlic and scallions and stir for 1 minute. Put in the pork and stir fry, breaking up the lumps, until the meat has lost all signs of pinkness. Add the hoisin sauce, chili bean sauce, chili oil, sugar and dark soy sauce. Stir and fry for 30 seconds. Add the stock, cover and simmer for 10 minutes.
3. Next prepare the soup. Combine the 2 cups of chicken stock, sesame paste, 2 tsp chili oil, rice vinegar, and light soy sauce in pan (stir the sesame paste well before adding it). Mix well, taste and adjust the seasoning if necessary.
4. Finally, prepare the garnish. Cut the remaining scallion crosswise into very fine slices along its entire length, incuding the green section.
5. To serve, set a large pan of water to boil and place a colander in the sink. Heat the pork and the soup in separate pans. When the soup is boiling, divide it among individual soup bowls. Plunge the noodles into the boiling water for 10-20 seconds to heat them through. Drain them in the colander and then divide them among the soup bowls, piling them up in the center of the soup so that their "peaks" are well above it. Top the noodles with the pork, again dividing it among the bowls. Sprinkle the scallions over the very top and serve.




Madhur Jaffrey


2 servings




Asian : East Asian : Hunan



preparation times

• Start to finish: 1 Hour 30 Minutes