Zha Jiang Mein Chinese Noodles With Pork And Bean Sauce Recipes

ZHAJIANGMIAN-MINCED PORK NOODLES

Steps:

• Add around 1 tablespoon of cooking oil in pan and fry the diced pork until withered and slightly browned. This is the process why we say it is "fried" sauce. Pour in Chinese cooking wine for a more pure taste. Move the pork to the edges of the pan, add garlic and ginger, fry over slow fire until aromatic. Slow down the fire, otherwise the ginger and garlic might be burnt.
• Pour in our mixed sauce, dark soy sauce and let it simmer for 15 minutes over slowest fire. Mix in sugar. If necessary, turn up the fire and thicken the sauce slightly.
• Blanch shredded carrot for around 30 seconds and cook the noodles according to the instruction. Top the sauce and serve immediately. Since this is a dry-mixed noodle dish, I high recommend matching it with a warm soup.

BEIJING "FRIED SAUCE" NOODLES - ZHA JIANG MIAN

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.

ZHA JIANG MIAN (炸酱面)

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.

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.

ZHA JIANG MEIN - CHINESE NOODLES WITH PORK AND BEAN SAUCE

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.

ZA JIANG MEIN (BEIJING-STYLE MEAT SAUCE WITH NOODLES)

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.