Beijing Noodles With Fried Pastezha Jiang Mian Recipes

BEIJING NOODLES { ZHA JIANG MIAN }

Steps:

• In a small bowl, combine the minced pork with ¼ tsp salt, 1 tsp cornstarch, 1 tsp oil and white pepper and let the meat marinate for about 15 minutes at room temperature.
• Peel the garlic and slice thinly. Mince the ginger and cut mushrooms and spring onions into thin slices. Mushrooms, ginger, and garlic can be put into a little bowl, the spring onions go into a separate bowl. Heat 2 tbsp of oil in a pan on medium-high heat and add meat. Fry for about a minute, stirring once in a while, then add garlic, mushrooms, and ginger. Fry for about 4 minutes more.
• Add bean sauce, bean paste, soy sauce as well as 250 ml of water and 1/2 tbsp of sugar, bring to a boil and reduce the heat to a low simmer. Put the lid on and simmer for about 15 minutes on low heat.
• While the sauce is reducing, bring 1 l of water to a boil and cook the noodles until just al dente. Drain and toss with the sauce in the pan.
• Grate cucumber and carrot and mix with the noodles. Add the spring onions and give everything a final toss. Serve immediately and enjoy.

1-HOUR NOODLES (ZHA JIANG MIAN) RECIPE BY TASTY

Steps:

• In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes.
• Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn.
• Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer.
• Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice.
• Cook the noodles according to the package instructions, then drain.
• Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic.
• Enjoy!

BEIJING NOODLES WITH FRIED PASTE(ZHA JIANG MIAN)

Steps:

• Blanching the radish, bean sprout, peas to cook through,set aside
• Add oil to a wok, heat over high heat
• Add chopped ginger and green scallion, stirring for 2 seconds
• Add pork cubes, stir-frying for 3 minutes untill cooked through
• Add soy bean paste with water, turn down the fire to medium, simmer until almost dry or the state you like.
• Add water a pan , bring to a boil. add noodles , boiling until cooked through, transfer to a big bowl.
• Add some soybean paste , vegetables to the noodles, mixed well.
• Serve immediatedly