RECIPE

© Quentin Bacon

Chinese Noodles with Cockles and Pork

• Recipe by Suzanne Tracht

A few top chefs have noodle bars on the way. Suzanne Tracht’s Suzpree will debut in Los Angeles. For her noodle dish here, we use marinated pork in place of Chinese sausage.

• Fast
• Staff Favorite

Ingredients

1. 1 pound ground pork
2. 1 tablespoon fermented black beans
3. 1/4 cup soy sauce
4. 1 1/2 teaspoons sambal oelek
5. 2/3 cup chicken stock
6. 1 teaspoon finely grated fresh ginger
7. Pinch of sugar
8. 3 cloves garlic, minced
9. 1/2 pound butternut squash, peeled and diced
10. 1/2 pound fresh Chinese egg noodles
11. 2 shallots, minced
12. 2 tablespoons vegetable oil
13. 2 dozen cockles
14. 2 cups chopped bok choy greens

Directions

1. In a bowl, marinate the pork with the beans, 2 tablespoons of the soy sauce and 1 teaspoon of the sambal 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 sambal 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.