Tan-tzu Noddles
Ingredients:
Stir Fry pork:
1/4 lb. boneless pork butt, minced
Half bowl of fried
onion
1/2 clove garlic,
peeled and minced
One bowl of water
Oil
Condiments:
A little bit of
black pepper, one bowl of Chinese dark soy sauce and a pinch of white sugar.
Preparation:
Heat lard in a wok over medium-high heat
until hot but not smoking. Stir-fry pork until no longer pink. Add onions and
garlic and stir-fry until pork is well browned, 5–7 minutes. Stir in soy sauce
and 1 cup of water, bring to a boil, reduce heat to medium-low, and simmer
until sauce thickens, about 10 minutes.
Noodles:
Ingredients:
2 lbs. medium shrimp
2 tsp. lard
4 small shallots, peeled and finely minced
10 oz. you-mian (oily noodles)
or 6 oz. spaghetti
2 cups mung bean sprouts, heads and tails trimmed
1 scallion, trimmed and finely minced
6 small sprigs cilantro
Salt
Preparation:
First, peel shrimp, chop shells, and put shells into a medium pot. Halve 3 of
the shrimp lengthwise and set aside. (Save remaining shrimp for another use.)
Add 8 cups water to pot and boil over medium heat, partially covered, until
liquid has reduced by about one-quarter, 35–45 minutes. Strain broth into a
small pot and season to taste with salt. Keep warm over lowest heat.
Second, bring a medium pot of water to a boil over high heat. Put shrimp into a
large sieve, transfer to pot, and cook until opaque, 25–30 seconds. Set shrimp
aside. Put noodles into serve, transfer to pot, and cook until soft, 1 minute
for the oily noodles and divide between 6 bowls. Put sprouts into serve,
transfer to pot, and blanch. Drain sprouts, then divide between bowls. Divide
garlic, scallions, cilantro, and shrimp broth between bowls, then add a
generous tbsp. of the pork sauce to each bowl. Garnish each with a piece of
shrimp.
Here is how to make the Minced Pork
Here is how to make Tan Zai Noodles