Hana Asbrink shares a recipe for quicker-than-quick stir-fried pork, noodles, and green beans flavored with doubanjiang, a spicy Sichuan paste made from fermented broad beans and chiles. This dish is easily customizable based on the spice level preferences in your household. GET THE RECIPE ►► https://f52.co/3wufNxT

Check out more of Hana's content on her channel, @Hana Asbrink
(https://www.youtube.com/c/HanaAsbrink)

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PREP TIME: 20 minutes
COOK TIME: 10 minutes
SERVES: 3 to 4

INGREDIENTS

8 ounces ground pork
1 tablespoon cooking wine, like Shaoxing wine, mirin, or sake
1 teaspoon plus 1 tablespoon soy sauce, divided
3 medium garlic cloves, minced
1 small (1- to 1½-inch) piece ginger, peeled and minced
Freshly cracked black pepper, to taste
2 tablespoons doubanjiang (Sichuan chile bean paste)
1 tablespoon oyster sauce
2 tablespoons chile oil, plus more to taste
1 teaspoon granulated sugar
2 tablespoons neutral oil (such as canola or vegetable), divided
12 to 14 ounces green beans, washed, ends trimmed, and cut into 1½- to 2-inch pieces
8 ounces dried egg noodles (such as lo mein, chow mein, or ramen noodles)
1/4 teaspoon toasted sesame oil
1/4 cup roasted peanuts (salted or unsalted), roughly chopped
2 scallions, thinly sliced

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