- 3 tablespoon canola oil
- 3 tablespoon Thai bird chiles
- 1/4 cup garlic
- 1 tablespoon ginger
- 1 tablespoon fermented black beans
- 1 tablespoon red onion
- 2/3 cup hoisin sauce
- 1 pound beef
- 1/2 cup shaoxing rice wine
- 2 cup chicken stock or low-sodium canned chicken broth
- 1 pound shanghai noodles, or other egg noodles
- 1 pound cucumber
- 2 pound carrots
- 2 cup mung bean sprouts
Heat a large saucepan over high heat.
When the oil shimmers, add the chiles, garlic, ginger, beans and onion and sauté, stirring, until the vegetables are soft, about 5 minutes.
Add the hoisin sauce and cook, stirring, to remove any raw taste, about 2 minutes.
Add the beef and cook, stirring, until it browns, about 6 minutes.
Add the wine and stock.
Reduce the heat to low and simmer until the mixture has a sauce-like consistency, stirring occasionally, about 45 minutes.
Correct the seasonings.
Bring a large pot of salted water to a boil.
Add the noodles and cook until al dente (about 5 minutes for fresh and 10-15 minutes for dried).
Drain well and divide among 4 bowls.
Ladle sauce over noodles, and top with the cucumber, carrots and sprouts.
WINECabernet Franc (Chinon, Bourgueil)