Zha Jiang Mian 炸酱面 Recipes

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 "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.