Description
A refreshing cold noodle dish with a creamy, nutty sesame broth, spicy savory pork, and fresh, crunchy toppings.
Ingredients
Units
Scale
For the Pork Mixture:
- 1/2 lb ground pork
- 1 tbsp soy sauce
- 1 tbsp doubanjiang
- 3 cloves garlic, minced
- 1 tbsp ginger, grated
For the Tare:
- 2 tbsp toasted sesame seeds, ground (I use a suribachi and surikogi to grind them!)
- 2 tbsp soy sauce
- 2 tbsp chili crisp
- 1 tsp sugar
For the Broth:
- 2 cups chicken broth
- 2 cups soy milk
For the Toppings:
- Boiled eggs
- Peanuts
- Tomato
- Cucumber
- Green onions: Chopped
Instructions
- In a large bowl, pour in the chicken broth and soy milk. Keep it in the fridge while you’re cooking everything else.
- In another medium-sized bowl, make the tare by combining the ground toasted sesame seeds (I use a suribachi and surikogi to grind them), soy sauce, chili oil or chili crisp, and sugar.
- Cook your preferred noodles according to the package instructions. Drain and rinse thoroughly under cold water.
- In a large pan over medium heat, cook the ground pork, breaking it apart as it cooks.
- Add the soy sauce, doubanjiang, garlic, and ginger, and cook until the pork is fully cooked and fragrant. Set aside.
- Divide the tare between serving bowls. Add the noodles, then pour the cold broth over the top. If you want the broth even colder, you can optionally add ice cubes. Finish with the toppings: ground pork, boiled egg, peanuts, tomato, cucumber, and green onions. Serve immediately.
- Prep Time: 15 minutes
- Cook Time: 15 minutes