Chinese Noodles with Cockles and Pork

For chef Suzanne Tracht's noodle dish here, we use marinated pork in place of Chinese sausage.

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  • Servings: 4


  • 1 pound ground pork
  • 1 tablespoon fermented black beans
  • 1/4 cup soy sauce
  • 1 1/2 teaspoons sambal oelek
  • 2/3 cup chicken stock
  • 1 teaspoon finely grated fresh ginger
  • Pinch of sugar
  • 3 cloves garlic, minced
  • 1/2 pound butternut squash, peeled and diced
  • 1/2 pound fresh Chinese egg noodles
  • 2 shallots, minced
  • 2 tablespoons vegetable oil
  • 2 dozen cockles
  • 2 cups chopped bok choy greens

How to make this recipe

  1. In a bowl, marinate the pork with the beans, 2 tablespoons of the soy sauce and 1 teaspoon of the <em>sambal</em> for 30 minutes.

  2. In a saucepan, simmer the chicken stock with the ginger, sugar, one-third of the garlic and the remaining 2 tablespoons of soy sauce and 1/2 teaspoon of <em>sambal</em> over low heat until reduced to 1/2 cup, 15 minutes.

  3. Boil the squash in a large saucepan of salted water until just tender, 5 minutes; transfer to a plate. Boil the noodles in the water until al dente; drain and rinse.

  4. In a wok, stir-fry the shallots and the remaining garlic in the oil, 2 minutes. Add the pork mixture and stir-fry until the meat is just white throughout. Add the cockles; pour in the ginger sauce and simmer until the cockles open, 2 minutes. Stir in the noodles, squash and bok choy and serve.

Suggested Pairing

Light rosé.

Contributed By Photo © Quentin Bacon Published January 2008

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