INGREDIENTS
1
cut into 4 inch cubes 8 ounces pork shoulder
2
Carrots, cut into 1/4 inch cubes (about 3/4 cup), medium
1/4 cup
Onion
1/2 cup
Peanuts, raw
1
Scallion
4 oz
Five spice tofu
6 cups
Chicken stock
12 oz
Noodles, dried
2 tsp
Sugar
1/4 cup
Peanut or vegetable oil
¼ cup doubanjiang (spicy chili bean sauce/paste)