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

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Suzanne Tracht
January 2008

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Credit: © Quentin Bacon

Recipe Summary test

active:
25 mins
total:
2 hrs
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a bowl, marinate the pork with the beans, 2 tablespoons of the soy sauce and 1 teaspoon of the sambal for 30 minutes.

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  • 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.

  • 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.

  • 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.

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