Chap Chae with Lion’s Head Meatballs

1 pkg chap chae noodles
6 C water
1 pkg soft tofu
1 lb ground pork
4 T soy sauce
2 T sesame oil
1 T xiao xing wine
salt and pepper

Set 4 C water to boil in a large stockpot. Put noodles in water and boil 5 minutes. Drain and rinse with cold water. Season with soy sauce and sesame oil to taste.

Bring remaining 4 C water to a simmer. Mix ground pork with package of tofu. Add sesame oil, soy sauce, salt, pepper, and xiao xing wine. Thin mixture with enough water so that it balls together, but barely. Shape into meatballs the size of golf balls and lower gently into steaming water. Boil meatballs about 13 minutes.

Serve meatballs on top of chap chae.

Good with napa cabbage too.

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