BEIJING "FRIED SAUCE" NOODLES - ZHA JIANG MIAN
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
Categories Noodles and Pasta
Time 40m
Number Of Ingredients 17
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
ZA JIANG MEIN (BEIJING-STYLE MEAT SAUCE WITH NOODLES)
This is a fast food or home meal in Beijing, and is quite popular in Korea as well. It's a thick wheat noodle topped with a savory pork sauce, which is a bit sweet and spicy. All this is garnished with a mound of shredded cucumber. You mix it all together and voila... a filling, tasty meal. It's Pucca, the Japanese cartoon character's favourite food as well. Many variations of this recipe exist -- Chinese people prefer it sweet, Koreans like it salty and with potatoes. Common additions/subsitutions for the pork are: beef, dried shrimp, eggs, shredded bean curd and eggplant.
Provided by SpiceBunny
Categories Chinese
Time 20m
Yield 1 serving(s)
Number Of Ingredients 11
Steps:
- Heat the oil in the wok. When the oil is ready, add the garlic and then the pork. Fry briefly.
- Blend the bean sauce with the beer.
- Add the mixed sauce, sprinkle the sugar into the wok and cook, stir until the sauce is piping hot (about 10 mins).
- Turn off the heat and start to boil the noodles, 1 min and remove.
- Drain the noodles thoroughly and place into a bowl.
- Spoon over the sauce. Garnish with the scallions, bean sprouts and cucumber shreds generously.
Nutrition Facts : Calories 3589.5, Fat 242.6, SaturatedFat 44.9, Cholesterol 163.6, Sodium 2133.8, Carbohydrate 287.1, Fiber 19.8, Sugar 12.4, Protein 80.3
ZHA JIANG MEIN - CHINESE NOODLES WITH PORK AND BEAN SAUCE
I've adapted this recipe from one found on another website. The meat sauce is sweet, salty, and savory with tender pork and fresh, crunchy vegetables. If at all possible, use fresh noodles instead of dried it makes a huge difference. If you like a spicier dish, try making a batch of my Vietnamese sate chile sauce and adding a few tablespoons at the very end of the cooking.
Provided by Coffeedragon
Categories World Cuisine Recipes Asian
Time 35m
Yield 6
Number Of Ingredients 14
Steps:
- Heat oil in a large skillet or wok over medium-high heat; cook and stir scallions, 1 to 2 minutes. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add pork; cook and stir until browned and crumbly, 5 to 7 minutes.
- Mix hoisin sauce, beer, ground bean sauce, and sugar into pork mixture. Reduce heat to medium and simmer until sauce is thickened, about 5 minutes. Add bok choy and stir to incorporate. Reduce heat to medium-low and cook until bok choy is tender, about 5 minutes more.
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain and transfer to a bowl.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add mung beans, cover, and steam until tender, 2 to 4 minutes.
- Serve sauce over noodles and top with cucumber, carrots, and bean sprouts.
Nutrition Facts : Calories 868.3 calories, Carbohydrate 118.9 g, Cholesterol 50.3 mg, Fat 24.7 g, Fiber 15.9 g, Protein 40.9 g, SaturatedFat 6 g, Sodium 1827.3 mg, Sugar 22 g
BEIJING-STYLE MEAT SAUCE & NOODLES (ZHA JIANG MIAN)
A combination of hoisin, molasses and soy sauce subs for traditional sweet bean sauce. America's Test Kitchen.
Provided by gailanng
Categories Spaghetti
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss pork, 2 teaspoons water and baking soda in bowl until thoroughly combined. Let stand for 5 minutes. Whisk 1/2 cup water, miso paste, soy sauce, hoisin and molasses together in second bowl.
- Pulse white and light green scallion parts, garlic and ginger in food processor until coarsely chopped, 5 to 10 pulses, scraping down sides of bowl as needed. Add mushrooms and pulse until mixture is finely chopped, 5 to 10 pulses.
- Heat oil and pork mixture in large saucepan over medium heat for 1 minute, breaking up meat with wooden spoon. Add mushroom mixture and cook, stirring frequently, until mixture is dry and just begins to stick to saucepan, 5 to 7 minutes. Add miso mixture to saucepan and bring to simmer. Cook, stirring occasionally, until mixture thickens, 8 to 10 minutes. Cover and keep warm while noodles cook.
- Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot), 3 to 5 minutes. Drain noodles and transfer to wide, shallow serving bowl.
- Ladle sauce over center of noodles and sprinkle with cucumber, sprouts and dark green scallion parts. Toss well and serve.
Nutrition Facts : Calories 613.3, Fat 35.1, SaturatedFat 6.9, Cholesterol 27.5, Sodium 1882.1, Carbohydrate 60.2, Fiber 5.7, Sugar 7.9, Protein 18.2
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