Such a good and easy dish. If you can't find the spiced dry tofu, just use some five spice powder in the dish. You could also add some diced firm tofu if you want. You can add any other veggie you want to the pork mixture (edamame, diced green beans, diced carrots). The raw veggies on top of the noodles adds such great texture and flavor.
Ingredients:
2 tablespoons peanut oil, divided
1 pound ground pork
5 garlic cloves, minced
1 onion, diced
1 package spiced dry tofu, diced
1/2 cup carrots, shredded
1/2 cup cucumber, shredded
1/2 cup cabbage, shredded
4 tablespoons soy sauce, divided
1 tablespoon plus 1/2 teaspoon cornstarch, divided
2 tablespoons rice wine
1/3 cup black bean sauce
1/2 teaspoon sugar
1 pound wheat noodles or angel hair pasta
Directions:
1. Marinate pork with 1 tablespoon soy sauce, 1 tablespoon peanut oil, and 1/2 teaspoon cornstarch. Set aside.
2. Combine remaining soy sauce, remaining cornstarch, rice wine, black bean sauce, and rice wine. Set aside.
3. Cook noodles according to package directions.
4. Heat wok over medium high heat then swirl in 1 tablespoon peanut oil. Add pork in an even layer and let cook for at least one minute to allow searing, then stir-fry until cooked through.
5. Add garlic and cook for one minute. Add onion and tofu and cook until onion is translucent.
6. Swirl sauce into wok and stir to combine. Cook until sauce thickens.
7. Serve pork mixture over noodles on plate and top with raw veggies.
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