Noodles with hoisin black bean sauce and minced meat

Ingredients for 4 servings:

• 3 garlic cloves
• 300 g onion(s)
• 500 g minced pork
• 2 tbsp black bean sauce, e.g. Lee Kum Kee
• 2 tbsp hoisin sauce, e.g. Lee Kum Kee
• 250 ml vegetable stock
• 1 cucumber(s)
• 1 jar soybean seedlings, approx. 330 g
• 1 lime(s), juice
• some oil
• 1 tsp, heaped whole cane sugar
• 600g spaghetti
• n. B. Salt

Instructions

Working time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 20 minutes

Combine the black bean sauce, hoisin sauce, and sugar in a large bowl. Top with the broth and stir to combine. Finely chop the garlic and dice the onions. Heat the oil in a wok or high-sided frying pan. Add the garlic and onions and fry until translucent. Add the ground beef and fry until cooked through. Season with salt. Add the sauce mixture. Stir everything together and simmer over low heat. Meanwhile, peel the cucumber and halve it lengthwise. Using a teaspoon, remove the seeds and slice the cucumber into approximately 4-5 mm thick slices. Drain the soybean sprouts and rinse them in a sieve. Squeeze the lime. In a bowl, combine the cucumber and soybean sprouts with the lime juice. Halve the spaghetti and cook in plenty of salted water according to the package instructions. Divide the noodles among plates and toss with the sauce. Top with the cucumber mixture. Note: The original recipe called for Shanghai noodles. I prefer spaghetti. Be careful when salting the minced meat, as the sauces are also quite salty. All quantities are approximate. Feel free to adjust them depending on your taste and availability.