Zhajiang Mian Minced Pork Tossed Noodles Recipes

ZHAJIANGMIAN-MINCED PORK NOODLES

Zhajiangmian-Minced Pork Noodles image

Chinese Minced Pork Noodles--Zha Jiang Mian

Provided by Elaine

Time 30m

Number Of Ingredients 13

Ingredients

fresh noodles for serving ( ,instruction for handmade noodles)
fresh cucumber as needed ( ,shredded)
carrots as needed ( ,shredded)
scallion white as needed ( ,shredded)
400 g minced pork ( ,or diced pork belly)
1 inch root ginger ( ,finely chopped)
2 cloves garlic ( ,minced)
2-3 tbsp. yellow bean paste ( ,see Note 1)
1-1.5 tbsp. sweet wheat paste ( ,tianmianjiang)
300 ml warm water
1 tbsp. cooking wine
1 tbsp. dark soy sauce
1/2 tsp. sugar

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.

Nutrition Facts : Calories 202 kcal, Carbohydrate 10 g, Protein 10 g, Fat 12 g, SaturatedFat 4 g, Cholesterol 36 mg, Sodium 527 mg, ServingSize 1 serving

ZHA JIANG MEIN - CHINESE NOODLES WITH PORK AND BEAN SAUCE

Zha Jiang Mein - Chinese Noodles With Pork And Bean Sauce image

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

Ingredients

¼ cup vegetable oil
2 scallions, chopped
3 cloves garlic, minced
1 (1 inch) piece fresh ginger, minced
1 pound ground pork
1 cup hoisin sauce
¾ cup beer
5 tablespoons ground bean sauce
1 ½ tablespoons white sugar
1 head bok choy, trimmed and cut into 1/4-inch pieces
1 pound fresh Chinese noodles
2 cups mung bean sprouts
1 cucumber, cut into matchstick-size pieces
2 carrots, cut into matchstick-size pieces

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

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