Ingredients

½ cup safflower oil

2 cups peeled and chopped fresh bamboo root

5 large cloves garlic, chopped

2 small onions, chopped

½ cup brown bean paste (made with soybeans)

1 pound ground pork

1 pound hand-pulled Chinese noodles

1 (10-ounce) package firm seasoned tofu, chopped

8 stalks asparagus, trimmed and chopped into 1/4-inch pieces

Sambal oelek, for garnish (optional)

2 tablespoons chopped fresh cilantro, for garnish (optional)

Preparation

  1. Bring a large pot of water to a boil.
  2. Heat 1 tablespoon safflower oil in a large wok over medium-high heat. Add the bamboo shoot and cook, stirring, until softened, about 1 minute. Remove from wok and set aside.
  3. Add remaining safflower oil to wok. Add garlic and cook, stirring, until fragrant, about 1 minute. Add onion and continue to cook, stirring, until onions are soft, about 3 minutes.
  4. Carefully stir bean paste into wok until well combined. Add pork and cook, stirring, until no longer pink, about 5 minutes.
  5. Meanwhile, add noodles to boiling water and cook for 30 seconds. Drain.
  6. Stir tofu into pork mixture and cook, stirring, for 2 minutes. Add asparagus and cook, stirring, until softened, about 2 minutes.
  7. Divide noodles evenly between 2 plates. Spoon pork mixture over noodles; garnish with Sambal oelek and cilantro, if desired, and serve immediately.