When time is abundant, I usually sprout bean sprouts at home on weekend, they grow up within 3-5days, so stir fry bean sprouts is an indispensable recipe in the family, and today is ramen noodles with sprouts.
1 lb. noodles
3 oz. bean sprouts
1/2 lb. ground pork
1 tbsp gingerroot, chopped
5 cloves garlic, crushed
1 scallion, minced
1 tbsp Chinese rice wine/dry sherry
1/4 cup hot water
3/4 cup sweet soybean paste
1/2 tsp slat
2-3 tbsp olive oil or oil for cooking
On the cutting board, cut the ginger, garlic and scallions.
Heat cooking oil to medium heat in a preheat wok. Add ginger and other spices, cook until aromatic.
Add ground pork; stir fry at medium-low heat until color changed.
Splash the meat with the rice wine while cooking.
Mix sweet soy bean paste and bean sprouts.
Add 1/4 cup hot water and salt, heat over high heat until boiling. Turn off heat and keep warm.
Parboil noodles in boiling water until softened but not over cooked. Transfer to plate.
Pour the bean sprouts soybean paste on the top of noodles to cover and enjoy immediately.