I’ve made this before and I’ll make it again. It’s from Florence Lin’s Complete Book of Chinese Noodles, Dumplings and Breads, p. 59. The homemade Chinese eggless noodles are from the recipe on page 30. Maybe I cut them too thick, but I don’t mind. I came to this dish by way of the Korean dish jajangmyeon, which I had for the first time at a favorite restaurant. Today’s dish had beans in two forms: fermented bean paste that was part of the sauce and mung bean sprouts.
And here is another post and recipe.
