Best 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

BEIJING "FRIED SAUCE" NOODLES - ZHA JIANG MIAN

Beijing

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

Ingredients

6 oz. ground pork ((170g))
¼ teaspoon salt
1 teaspoon cornstarch
½ teaspoon oil ((plus 1 tablespoon))
1/8 teaspoon white pepper
1 oz. pork fat ((finely minced; optional))
3 slices ginger ((minced finely))
4 cloves garlic ((minced))
6 fresh shiitake mushrooms ((finely chopped))
2 tablespoons sweet bean sauce
3 tablespoons ground bean sauce
1 tablespoon dark soy sauce
1 cup water
8 oz. dried wheat noodles ((or 1 pound fresh wheat noodles))
1 cup carrots ((julienned))
1 cup cucumbers ((julienned))
1/2 cup scallions ((julienned))

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

ZHAJIANG MIAN - MINCED PORK TOSSED NOODLES

Zhajiang Mian - Minced Pork Tossed Noodles image

I found this recipe in the '2008 Australian Gourmet Traveller Annual Cookbook'. This is a one-dish meal which uses brown bean sauce made from fermented soy beans and wheat flour. Pun Chun is the recommended brand. Basically the dish is cooked noodles tossed in a meat sauce, topped with crunchy shredded cucumber. Some conversions for those who need them: 80ml = 21/2 fluid ounces; 300g = approximately 91/2 ounces; 500gm = 16 ounces; 375g = 12 ounces..

Provided by bluemoon downunder

Categories One Dish Meal

Time 25m

Yield 2-4 serving(s)

Number Of Ingredients 13

Ingredients

80 ml vegetable oil or 1/3 cup vegetable oil
5 green onions, finely chopped, white and green parts separated
2 large garlic cloves, finely chopped
300 g ground pork
sea salt, to taste
fresh ground black pepper, to taste
1 teaspoon white sugar (to taste)
500 g fresh shangai noodles (see note below) or 500 g udon noodles (see note below)
1 lebanese cucumber, seeds removedd, cut into julienne
2 tablespoons brown bean sauce
1 teaspoon hoisin sauce
1 tablespoon shaoxing wine
375 ml chicken stock (plus extra to thin if necessary) or 1 1/2 cups chicken stock (plus extra to thin if necessary)

Steps:

Make the brown bean sauce by combining the ingredients and mixing them well.
Heat a wok over a high heat and once it is hot, add the oil and the white part of the onions and the garlic; stir-fry for 20 seconds, add the pork and cook it until it turns white and begins to separate; add the brown sauce; reduce the heat to medium and simmer for 5-10 minutes. Add another cup of stock if you prefer a thinner consistency. Season, to taste, with sea salt, freshly ground black pepper and sugar.
Meanwhile, cook the noodles in boiling water for 3-4 minutes; drain, rinse off excess starch, if necessary, and add the noodles to the wok with the remaining green onion and toss the noodles and green onion through the mince mixture; serve topped with the cucumber.
NOTE: Shanghai noodles, eggless noodles made from wheat flour, are available from Asian grocers. To prevent them sticking together after cooking, add a splash of oil and toss through. This is particularly useful if you are cooking them ahead of time.