Munchies: Late-Night Meals from the World's Best Chefs by JJ Goode & Helen Hollyman & The Editors of MUNCHIES

Author:JJ Goode & Helen Hollyman & The Editors of MUNCHIES [Goode, JJ]
Language: eng
Format: azw3
ISBN: 9780751571776
Publisher: Little, Brown Book Group
Published: 2017-10-26T04:00:00+00:00

Chinese Drunken Noodles

JEREMIAH STONE AND FABIAN VON HAUSKE

SERVES 6

2 pounds ground fatty pork

1 cup fermented black beans

1 teaspoon ground cumin

1 teaspoon freshly ground white pepper

1 large yellow onion, diced

10 whole cloves

4 whole star anise

1 pound Biangbiang noodles, or fresh flat wheat noodles about 1½-inches wide

2 tablespoons vegetable oil

¼ cup minced ginger

5 garlic cloves, minced

2 bunches scallions, thinly sliced

1 bunch fresh cilantro, finely chopped

1 bunch fresh garlic chives or regular chives, finely chopped

Kosher salt

2 cups mung bean sprouts

½ cup dried chiles de árbol

Combine the pork, black beans, cumin, white pepper, half of the onion, and 1 cup water in a medium heavy-bottomed pot. Wrap the cloves and star anise in cheesecloth, tie to make a little sack, and add the sack to the pot. Bring the water to a boil, then reduce the heat to low, cover with the lid, and simmer, stirring occasionally, until the pork is very tender and saucy, about 2½ hours. Remove from the heat and discard the spice sack.

Bring a large pot of lightly salted water to a boil. Add the noodles and cook, stirring, until tender, about 3 minutes. Drain the noodles and set aside.

Meanwhile, heat the oil in a large skillet over medium-high heat. Add the remaining onion along with the ginger and garlic, and cook, stirring, until the onion is slightly softened, about 3 minutes. Stir in the braised pork and cook, stirring, until warmed through, about 5 minutes. Stir in the noodles, tossing to coat with the porky sauce, then stir in the scallions, cilantro, and chives. Season with salt and transfer to a large platter. Scatter the bean sprouts and chiles over the noodles and serve immediately.

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