JA JIANG NOODLES RECIPE - COOKEATSHARE
Provided by Global Cookbook
Number Of Ingredients 14
Steps:
- Stir the hoisin sauce, warm bean paste, soy sauces and sesame oil together in a small bowl till well blended. For the Dish: Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain, rinse with cool water and drain again. Place the noodles in a large serving bowl. Cover with foil to keep hot. Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the garlic and cook, stirring, till fragrant, about 10 seconds. Add in the pork and stir-fry till lightly browned, about 2 min. Add in the bamboo shoots and cook for 1 minute. Stir in the seasonings and bring to a boil. Adjust the heat so the sauce is simmering, then stir in the dissolved cornstarch and stir till the sauce thickens slightly. Ladle the meat and sauce into the center of the noodles. Scatter the carrot and cucumber around the edges. Bring to the table and toss before serving. This recipe yields 4 servings.
Nutrition Facts : ServingSize 101 g, Calories 204, FatContent 12.27 g, TransFatContent 0.18 g, SaturatedFatContent 1.88 g, CholesterolContent 25 g, SodiumContent 465 g, CarbohydrateContent 12.09 g, FiberContent 1.2 g, SugarContent 6.26 g, ProteinContent 11.22 g
RECETA JA JIANG NOODLES - COCINARCOMERCOMPARTIR
Provided by Global Cookbook
Number Of Ingredients 14
Steps:
- Stir the hoisin sauce, warm bean paste, soy sauces and sesame oil together in a small bowl till well blended. For the Dish: Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain, rinse with cool water and drain again. Place the noodles in a large serving bowl. Cover with foil to keep hot. Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the garlic and cook, stirring, till fragrant, about 10 seconds. Add in the pork and stir-fry till lightly browned, about 2 min. Add in the bamboo shoots and cook for 1 minute. Stir in the seasonings and bring to a boil. Adjust the heat so the sauce is simmering, then stir in the dissolved cornstarch and stir till the sauce thickens slightly. Ladle the meat and sauce into the center of the noodles. Scatter the carrot and cucumber around the edges. Bring to the table and toss before serving. This recipe yields 4 servings.
Nutrition Facts : ServingSize 101 g, Calories 204, FatContent 12.27 g, TransFatContent 0.18 g, SaturatedFatContent 1.88 g, CholesterolContent 25 g, SodiumContent 465 g, CarbohydrateContent 12.09 g, FiberContent 1.2 g, SugarContent 6.26 g, ProteinContent 11.22 g
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