Chinese Fried Noodles 炸酱面 Zhá Jiàng Miàn Recipes

BEIJING "FRIED SAUCE" NOODLES - ZHA JIANG MIAN

Beijing

Zha Jiang Mian (炸酱面), or Fried Sauce Noodles is so famous in China that the mere mention of it makes people think of Beijing. It's sold everywhere-from street vendors to restaurants in five star hotels.

Provided by Judy

Time 40m

Number Of Ingredients 17

Ingredients

6 oz. ground pork ((170g))
¼ teaspoon salt
1 teaspoon cornstarch
½ teaspoon oil ((plus 1 tablespoon))
1/8 teaspoon white pepper
1 oz. pork fat ((finely minced; optional))
3 slices ginger ((minced finely))
4 cloves garlic ((minced))
6 fresh shiitake mushrooms ((finely chopped))
2 tablespoons sweet bean sauce
3 tablespoons ground bean sauce
1 tablespoon dark soy sauce
1 cup water
8 oz. dried wheat noodles ((or 1 pound fresh wheat noodles))
1 cup carrots ((julienned))
1 cup cucumbers ((julienned))
1/2 cup scallions ((julienned))

Steps:

Marinate the pork with the following for 15 minutes: ¼ teaspoon salt, 1 teaspoon cornstarch, ½ teaspoon oil, 1/8 teaspoon white pepper.
Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Cook for 1 minute to render the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, and then add the ginger, garlic, and mushrooms. Stir fry everything together for another 2-3 minutes.
Add the sweet bean sauce, ground bean sauce, dark soy sauce, and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to prevent sticking.
While that's happening, cook the noodles according to the package directions. Mix with the sauce and toss with the julienned carrots, cucumbers, and scallions. This amount of sauce should be good for 4 servings.

Nutrition Facts : Calories 446 kcal, Carbohydrate 52 g, Protein 19 g, Fat 19 g, SaturatedFat 6 g, Cholesterol 37 mg, Fiber 6 g, Sugar 11 g, ServingSize 1 serving

ZHA JIANG MIAN (炸酱面)

Zha Jiang Mian (炸酱面) image

Pork cubes cooked in a salty, fragrant sauce, then served with noodles and various vegetables, Zha Jiang Mian is a signature Beijing dish full of flavour and freshness.

Provided by Wei Guo

Categories Main Course

Time 35m

Number Of Ingredients 14

Ingredients

4 tbsp dry yellow soybean paste
1 tbsp sweet bean sauce (or hoisin sauce)
300 ml water (1 1/4 cup )
2 tbsp cooking oil
1 star anise
2 stalk scallions (chopped)
1 tsp ginger (minced)
200 g pork, diced (7oz (see note 1))
1 tsp Shaoxing rice wine
150 g beansprouts (5oz )
150 g fresh green soybeans/edamame (5oz )
1 large cucumber (julienned)
6 radish (sliced)
4 servings fresh or dried noodles (see note 2)

Steps:

In a bowl, dilute dry yellow soybean paste and sweet bean sauce (or hoisin sauce) with water. Set aside.
Heat up oil in a wok over medium-high heat. Add star anise, spring onion (the green part) and ginger. Leave to sizzle until fragrant. Stir in pork and rice wine. Cook until the pork becomes pale.
Pour in the diluted sauce. Bring it to a boil then leave to simmer for 20 minutes.
Then boil on full heat to thicken the sauce to the desired consistency. Stir in the white part of the scallions.
Blanch beansprouts and green soybeans in boiling water (cucumber and radish are served raw). Take them out then drain.
In the same pot, cook noodles. Drain and rinse under cold water for a few seconds.
Place the noodles in 4 serving bowls. Top with the sauce and vegetables.

Nutrition Facts : ServingSize 1 serving, Calories 618 kcal

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