- Ingredients:
- 2 servings Chinese noodles
- 1/4 green cabbage, diced into inch-thick pieces
- 1 zucchini, small diced
- 1 onion, small diced
- 1/2 carrot, finely diced
- about 200 grams pork belly, sliced
- 1/4 cup oil
- 1/3 cup black bean paste
- 1 Tablespoon minced garlic
- 2 Tablespoons soy sauce
- 2 Tablespoons oyster sauce
- 2 eggs (optional)
- 1 cucumber (optional)
- Recipe:
- cook the noodles according to package directions
- drain the noodles, but keep the noodle water!!
- rinse the drained noodles in cold water and set aside
- cut all the vegetables and meat and get them ready
- heat up oil on medium heat in a wide bottom, deep pan
- put the black bean paste in and stir fry it until it separates from one big mass and slightly incorporates into the oil – it should take about 2 minutes
- pour the fried paste into a strainer with a bowl on the bottom to save the oil in the bowl and catch all the paste in the strainer
- in the pan, put in the pork belly and stir-fry until the outside is cooked
- add about 2-3 Tablespoons of the oil you saved (and fried the bean paste in) and turn the heat to high
- add all the vegetables – cabbage, zucchini, onion, carrot, and garlic
- stir fry until all the vegetables are softened – about 8-10 minutes
- mix in the soy sauce, oyster sauce, and all the fried black bean paste
- stir until every vegetable is coated
- pour in 1 cup of the noodle water you saved
- let it boil on high heat until some of the water has evaporated and the mixture you have in the pan is thick and saucy
- turn off the heat
- separate the noodles into 2 large bowls
- spoon the black bean sauce on the top
- you can top it with thinly sliced cucumber and a fried egg – but don’t fret if you don’t have it!
- now serve! mix it all up and enjoy~
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