Best Zha Jiang Mein Chinese Noodles With Pork And Bean Sauce 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 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