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chinese

Tianjin Style Sweet Bean Sauce Noodles with Pork and Cucumber

This simmered dish pairs wheat noodles, dried with ground pork, sweet bean sauce and cucumber, julienned. Adjust the calorie target to automatically scale the ingredients while keeping the proportions of the meal balanced.

Lunch Dinner
Easy
Balanced High satiety
300 kcal 2000 kcal
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Estimated macros per portion

39 g Protein
62 g Carbohydrates
28 g Fat
5 g Fiber

Ingredients

650 kcal · 1 portion

Ingredient quantities automatically adjust to your calorie target.

  • 71g wheat noodles, dried 249 kcal
  • 102g ground pork 247 kcal
  • 28g sweet bean sauce 25 kcal
  • 126g cucumber, julienned 19 kcal
  • 20g scallions, thinly sliced 7 kcal
  • 11g neutral oil 97 kcal
  • 8g soy sauce 6 kcal
  • 6g rice vinegar 1 kcal

Cooking instructions

  1. wheat noodles
    Cook wheat noodles in boiling water until al dente; drain and rinse quickly, then drain well.
  2. ground porkneutral oil
    Heat oil in a small skillet over medium-high. Add pork and cook 3-4 minutes until browned.
  3. sweet bean sauce
    Add sweet bean sauce and 3 tbsp water; simmer 1 minute until glossy and thick.
  4. wheat noodlesground pork
    Arrange noodles in a bowl. Top with the pork sauce.
  5. cucumberscallions
    Add cucumber and scallions on top.
  6. wheat noodles
    Toss everything together at the table so the sauce coats the noodles evenly.

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