i’m back! after being out of the country for three weeks, one of the dishes that i missed the most (amongst a list of others, of course) was noodle soup. beef noodle soup, wonton noodle soup, shredded pork and picked vegetable noodle soup, … any noodle soup. for the first sunday night dinner back with my mom, i made qie zai mian, aka yang chun mian, aka noodle soup with stewed minced pork (rou zao, lu rou, or lo ba [taiwanese]).
Stewed minced pork: Saute 1 pound of ground pork with 4 cloves of chopped garlic, S&P, and 1/4 tablespoons of sweet cooking rice wine (mirin). Once the meat is fully cooked, add 1/3 cup of soy sauce, 1 cup of water, 1 large tablespoon of sugar, and 2-3 whole star anise. Add beancurd should you desire. Simmer on low- to medium-low for at least half an hour (no more than one hour).
While the meat was stewing, I prepared handmade noodles (two cups flour, two large eggs, 1-2 tablespoons of water) with my kitchenaid (i missed you!). Flattening setting to 4, fettucini cutter.
Usually, I would make a pork bone broth for the noodle soup, but in the interest of time, my mom had made organic chicken broth earlier in the week (for Bruno, who was sick and anorexic), so I used that. Blanched some chinese vegetables, assemble, and meal is complete!
simple ingredients. so hearty and so delicious.