Morioka Noodles with Soybean Paste
What You Will Need
Ingredients
- Minced pork 300g
- Fresh shiitake mushrooms 50g
- Green Onion ¼ pcs
- Onion ¼ pcs (cut into small pieces)
- Minced Ginger 1 tbsp
- Lee Kum Kee Japanese Style Sweet Bean Sauce 3 tbsp
- Lee Kum Kee Supreme Authentic First Draw Soy Sauce 1 tbsp
- Lee Kum Kee Pure Ground Fragrant Sesame Oil 1 tsp
- Cooking wine 2 tbsp
- Water 200ml
- Lee Kum Kee White Peppercorn Powder Little
- Cucumber ¼ pcs
- White noodles 140g
Marinade
- Salt 1 tbsp
Made with
Lee Kum Kee products
How to make it
-
Cut the cucumber into shreds, add salt, mix well and marinate for 30 minutes. When the cucumber become soft, rinse, and drain and set aside. Cut the green onion, chop the inner layer. Dice the fresh shiitake mushrooms.
-
Stir frying the chopped green onion and minced ginger over low heat until fragrant, add onion and fry until translucent.
-
Add minced pork and pepper, stir-fry until half-cooked, add Japanese Style Sweet Bean Sauce and mix well. Add soy sauce, sesame oil, cooking wine and water, braise over low heat for 10-15 minutes until thickened.
-
Place the cooked noodles in the bowl, put cucumber shreds on top, and pour the soybean paste on top and serve.
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