Simple Zha Jiang Mian
Zha Jiang Mian literally translates into fried sauce noodles. This famous Beijing noodle recipe uses two types of soy bean sauce to give it a deep rich flavour. The pork can be substituted with tofu and/or mushrooms to make it vegetarian. It is an incredibly easy recipe that is perfect for any night of the week.If you want to spice it up a bit, add some chili oil for some zing. Dude definitely enjoyed it more with his favourite chili oil: Lao Gan Ma Chili Crisp Sauce
Servings: 4 servings
Cost: $10
Ingredients
- 2 tablespoons avocado oil
- 1 pound lean ground pork
- 2 stalks green onion chopped, white and light green parts separated from dark green
- 1 tablespoons ginger grated
- 2-3 cloves garlic minced
- ½ cup water
- 1 teaspoon cornstarch
- 1 tablespoon water
- 1 pound dry wheat noodles
- ½ cucumber julienne
For the Sauce
- 4 tablespoons soybean paste
- 2 tablespoons sweet bean paste or hoisin sauce
- 1 tablespoon dark soy sauce
- 2 tablespoons soy sauce
- 1 tablespoon shaohsing wine
Instructions
- In a small bowl, combine the sauce ingredients and set aside.
- Start boiling water in a pot on the stove to prepare the noodles.
- Meanwhile, in a wok or large frying pan on medium/high heat, add the oil and ground pork. Let the meat sear on one side before moving it around. Cook for about 3-5 minutes, until the pork is no longer pink and cooked through.
- Push the meat to the side and add white and light green parts of green onion, ginger, and garlic. Cook for 30 seconds or until fragrant.
- Stir in the sauce. Add water and let the sauce simmer for about 3-5 minutes.
- Meanwhile prepare the noodles according to the package instructions and place them in individual bowls for serving.
- In a small bowl, dissolve cornstarch with cold water to make a slurry. Create a well in the middle of the wok and stir in the slurry if you feel that the sauce needs thickening. Cook for 1 minute.
- Spoon the meat sauce over the noodles. Top with cucumber and garnish with the remaining green onion.