Pork Sauce for Shanxi Shaved Noodles (Dao Xiao Mian)
2 tsp. neutral oil
8 oz. (or more) ground pork
3 or 4 cloves minced garlic
2 1/2 tsp. fresh ginger, minced
2 scallions, finely chopped (white and green parts separated)
1/2 oz. doubanjiang chili bean paste (or Korean gochujang if necessary)
3 diced tomatoes
1/4 oz. dried wood ear mushrooms, soaked, rinsed, and chopped [Optional]
Chopped cilantro
2 tbsp. Shaoxing wine or dry sherry
1 tbsp dark soy sauce (or balsamic vinegar)
1 tbsp. light soy sauce
1 tsp. sugar
2 or 3 star anise
1/2 c. water
3 tsp. cornstarch mixed with enough water to make a paste.
Thick Shaoxing hand-cut noodles
NOTE: This makes enough sauce for about 4 servings. Increase all the ingredients proportionally if you like it on the saucier side.
To cook the meat sauce, heat the oil in a wok or deep frying pan over high heat. Add the ground pork and cook, breaking it apart until it's well browned—about 4 minutes. Push the pork to the side and add the garlic, ginger, and scallion whites. Stir-fry for 30 seconds until fragrant. Add the doubanjiang (or gochujang)and stir for another 30 seconds until the oil turns red.
Add the diced tomatoes, chopped mushrooms, Shaoxing wine (or sherry), dark soy sauce (or balsamic), light soy sauce,sugar, and star anise. Stir to combine. Add the water and bring to a simmer. Cook over medium heat for 8 to 10 minutes until the tomatoes have broken down into the sauce and the liquid has reduced slightly. If you want a thicker sauce, stir in the cornstarch slurry and cook for 1 minute more. Remove the star anise. Taste and adjust seasoning.
Cook the noodles according to the package directions (generally just a couple of minutes). They should be cooked but still chewy. Drain the noodles.
Traditionally, one would assemble individual bowls with a layer of noodles and meat sauce ladeled atop them . . . but you can also just add sauce to the pot of cooked noodles. Scatter the scallion greens and optional cilantro on top.
Prepare the pasta. Ladle the sauce on each plate-full of pasta,
and decorate the dish with a basil leaf and prosciutto (optional).
This will serve 10-15 appetizer-size pasta plates — fewer if used
as a main course. Leftover sauce freezes well.
Source: Paul (adapted from Open Spice Box)
