886 Chickpea and Pork Noodles by Eric Sze

Ingredients

• 400g (14 oz) chickpeas, cooked and drained
• 200g (7 oz) ground pork
• 250g (9 oz) fresh wheat noodles
• 2 tbsp lard
• 1 tbsp white miso paste
• 1 tbsp doubanjang (spicy bean paste)
• 1 cup beef soup or broth
• 2 tbsp chili oil

Instructions

1. Sauté the ground pork in a hot wok over medium-high heat until golden brown and crispy, about 6-8 minutes.
2. Add the doubanjang to the pork and fry for 1 minute until fragrant and the oil turns red.
3. Stir in the cooked chickpeas, miso paste, and lard, cooking for 3 minutes until well combined.
4. Pour in the beef soup and bring to a gentle simmer, allowing the chickpeas to soften and release starch to thicken the sauce, about 5 minutes.
5. Cook the noodles in a separate pot of boiling water until al dente, about 3-4 minutes.
6. Transfer the cooked noodles directly into the wok with the chickpea-pork sauce and toss over heat for 2 minutes until the sauce reduces and clings to the noodles.
7. Serve immediately topped with a generous drizzle of chili oil.