Minced Pork Noodles

Saozi Mian (臊子面)

A staple of Sichuan noodle restaurants – a bowl of this will leave you satisfied but still wanting more. The noodles swim in a hearty broth topped with delicious minced pork and fragrant scallion.

Minced Pork Noodles (臊子面), also known as Diced Pork or Ground Pork Sauce Noodles, are a classic Chinese Noodle Dish that may date as far back as the Song Dynasty. The origin of these Noodles is strongly tied to Shaanxi Province, though the version presented here is very much from Sichuan. Regardless, there are a few key factors that are common to all good Minced Pork Noodles:

• The Noodles should be smooth and thin but still strong.
• The amount of Soup should be much greater than the amount of Noodles.
• The Soup should be quite hot and with a proper balance of broth and oil.
• The flavor should be Sour, Fragrant, and Spicy (酸，香，辣).

While the type of Noodles used for this dish is typically the alkaline wheat Noodles called Gua-Mian (挂面), the actually shape of these Noodles can vary depending on the city and even the restaurant. The Noodles at some restaurants are flat while others are round. Yibin tends to use Thin Round Noodles (细圆面), whereas those in Chengdu are slightly thicker. The Ground Pork Sauce (臊子) can also change a bit depending on restaurant. Many will use a very simple flavored Meat Sauce while others will add a more complicated Mixed Sauce (杂酱). Prior to eating, prepare the Noodles, Pork Bone Broth (骨头汤), and Ground Pork Sauce (臊子) to your liking, and you can’t go wrong.

The bright red color of the Soup comes from high-quality Sichuan Chili Oil. This ingredient adds incredible spicy and aromatic flavor. Though technically Chili Oil is optional, Ground Pork Noodles are meant to be fragrant and spicy (香辣). Black Vinegar, likewise, can be adjusted to your preference, but should not be omitted. Both Chili Oil and Vinegar can be absent from the base layer of Sauces and Seasonings and instead can be served alongside the Noodles as a condiment. In this way, guests can adjust the sour, spicy flavors to their liking.

For a list of common Noodle Toppings as well as a more indepth guide to Soup Noodle Dishes, check out the following link: The Ultimate Guide to Soup Noodles and Noodle Toppings.

Prep Time: 5 min.

Cook Time: 10 min.

Total Time: 15 min.

Serving: 2 people

Ingredients

3 – 4 Tbsp. Minced Pork Sauce (臊子; per Bowl)

2 cups of Pork Bone Broth (骨头汤 – aka Advanced Stock 高汤; Per Bowl)

Garnishes (1 – 2 Tbsp of each Per Bowl)
2 green stalks of Small Scallion (小葱)
1 small bunch of Cilantro

Sauces and Seasonings (Per Bowl)
1 – 2 Tbsp. Chili Oil with Chili Flakes (OR to Taste)
1 Tbsp. Light Soy Sauce
1 Tbsp. Chinkiang Black Vinegar (OR to Taste)
1/2 tsp. Lard
1/2 tsp. Green Sichuan Pepper Powder
1/2 tsp. MSG
1/4 tsp. Salt

1 handful of Baby Spinach (OR Any Leafy Green Vegetable)

200 grams of fresh Alkaline Noodles (Amount per Bowl)

Directions

1.) Heat the Minced Pork Sauce in a small sauce pot and heat the Pork Bone Broth in a different large pot. Bring them to a low simmer and keep them warm while preparing the other ingredients.

(The Minced Pork Sauce can be taken off the burner once hot if your stovetop only has two-burners).

2.) Cut the Small Scallion into 1/2-inch pieces and roughly chop the Cilantro. Set them aside in a small bowl to be used as a Garnish.

3.) To each noodle bowl, add all of the Sauces and Seasonings (Chili Oil, Soy Sauce, Vinegar, Lard, Sichuan Pepper, MSG, and Salt).

(All of the Sauces and Seasonings can be added atop the Noodles after the Broth is poured over the Noodles. This will better preserve the color of the Broth. Many restaurants will only add the Seasonings and a little Soy Sauce. The other Sauces like Chili Oil and Vinegar are served as condiments along with additional Noodle Toppings).

4.) Fill a large pot with water, heat it on high, and bring the water to a boil. Blanch the Baby Spinach until just cooked, remove with a mesh strainer, and set it aside in an empty bowl.

(Some restaurants will cook the Greens at the same time as the Noodles. You can do this as well which will save some time, but this can only be done if using fresh Noodles).

5.) With the water in the pot still boiling, cook one serving of the Noodles until their about 90% done. Remove them with a wire strainer and add them to a noodle bowl. Quickly, cook the other serving of Noodles and then add them to the other noodle bowl.

(If using fresh Thin Noodles, they should cook quite fast at around 30 seconds per serving. There should be no need to rinse the Noodles with cool water to stop the cooking process).

6.) With both servings of Noodles in their respective bowls, quickly pour the hot Pork Bone Broth into each bowl.

7.) Lay the Baby Spinach against the inner side of each bowl and top the Noodles with several spoonfulls of Minced Pork Sauce.

8.) Garnish each bowl of the Minced Pork Noodles with plenty of Scallion and Cilantro. Then, serve the delicious Minced Pork Noodles with chopsticks and a soup spoon.

 

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