JA JIANG NOODLES RECIPES

JA JIANG NOODLES RECIPE - COOKEATSHARE

Ja Jiang Noodles Recipe - CookEatShare image

Provided by Global Cookbook

Number Of Ingredients 14

Ingredients

2 Tbsp. Hoisin sauce
2 Tbsp. warm bean paste (or possibly chili garlic sauce)
2 tsp soy sauce
2 tsp dark soy sauce
2 tsp sesame oil
1 pkt fresh thick Chinese egg noodles - (16 ounce) (or possibly dry spaghetti)
2 Tbsp. vegetable oil
2 Tbsp. chopped garlic
1/2 lb boneless pork cut thin strips
1/4 c. finely-diced bamboo shoots (or possibly finely-diced water chestnuts)
2 tsp cornstarch dissolved in
1 Tbsp. water
1/4 c. carrot in very thin 2"-long strips
1/4 c. English cucumber in very thin 2" strips

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

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

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

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JA JIANG NOODLES RECIPE - COOKEATSHARE

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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.

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