CHINESE ZHA JIANG MIAN RECIPES

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ZHA JIANG MIAN—MINCED PORK NOODLES | CHINA SICHUAN FOOD



Zha Jiang Mian—Minced Pork Noodles | China Sichuan Food image

Chinese Minced Pork Noodles--Zha Jiang Mian

Provided by Elaine

Categories     Main Course

Total Time 30 minutes

Prep Time 20 minutes

Cook Time 10 minutes

Yield 8

Number Of Ingredients 13

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, CarbohydrateContent 10 g, ProteinContent 10 g, FatContent 12 g, SaturatedFatContent 4 g, CholesterolContent 36 mg, SodiumContent 527 mg, ServingSize 1 serving

MINCED PORK NOODLES (ZHA JIANG MIAN) | ASIAN INSPIRATIONS



Minced Pork Noodles (Zha Jiang Mian) | Asian Inspirations image

A mere mention of zhajiangmian takes anyone back to Beijing. A simple dish consisting of thick wheat noodles topped with minced pork with zhajiang sauce, this deeply flavourful bowl of comfort is so popular that it is found across the country and way beyond.

Provided by AsianInspirations

Total Time 30S

Prep Time 15S

Yield 1-2

Number Of Ingredients 13

500g fresh noodles
side vegetables (adjust the amount accordingly)
fresh cucumber as needed (shredded)
carrots as needed (shredded)
spring onions white as needed (chopped)
400g minced pork (highly recommend using minced pork with fat, not pure lean meat)
4 shitake mushrooms (finely chopped)
3cm root ginger (finely chopped)
5 green spring onions (finely chopped)
1½ tbsp sweet bean sauce (not a dessert, named as tianmianjiang in Chinese)
1½ tbsp soybean paste
? cup water
1 ½ tbsp oil

Steps:

  • To Prep In a small bowl, combine water, sweet bean paste and soybean paste well and set aside. To Cook Heat up around ½ tbsp cooking oil in wok, stir fry finely chopped ginger, green onion, pork, mushroom and scallion until almost cooked(when the pork starts to change colour). Transfer out. Heat up 1 tbsp of oil again; pour the sauce prepared in step 1. Bring all the content to a boiling. Return stir fried pork. Slow down the fire to simmer for around 10 mins. Turn up the fire to thicken the sauce. Stir occasionally during the process. Cook carrot shreds in boiling water for around 1 min. Transfer out; Cook fresh noodles in boiled water for 5 mins or follow the instruction on the package. Transfer the noodles to serving bowls and lay side vegetables firstly and then the sauce. Garnish with some green onions and serve immediately. Mix well with the gravy before enjoying.

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