3 Thai bird chiles, finely chopped
1 tablespoon garlic, minced
1 tablespoon fresh ginger, minced
1 tablespoon fermented black beans, rinsed and drained
1 red onion, finely diced
2/3 cup hoisin sauce
1 pound ground pork
1 bottle YANJING BEER
1 pound fresh or dried shanghai noodles or other egg noodles
1 cucumber, peeled, seeded, and julienned
2 carrots, peeled and julienned
2 cups mung bean sprouts
Canola oil for cooking
Kosher salt and fresh ground pepper to taste
1. Heat a large saucepan over high heat. Add 3 tablespoons of oil and swirl to coat the bottom of the pan. When the oil shimmers, add the chiles, garlic, ginger, fermented beans, and onion and saute, stirring, until the vegetables are soft, about 4-5 minutes. Add the hoisin sauce and cook, stirring, to remove any raw taste, about 1 minute. Add the pork and saute, breaking up the meat, until it browns, about 6 minutes.
2. Add Yanjing beer, reduce the heat to low and simmer until the mixture has a sauce like consistency. Stirring occasionally, continue to simmer for about 20-30 minutes. Check for seasoning.
3. Bring a large pot of salted water to a boil. Add the noodles and cook until al dente, about 5 minutes for fresh, 10-15 minutes for dried. Drain well.
4. To serve; divide noodles among 4 bowls, ladle on the sauce, top with the cucumber, carrots, sprouts, and serve.