JIANG JIANG NOODLES RECIPES

Steps:

• Put a large pot of water on to boil.
• Heat oil in a large flat-bottom wok over high heat. Add pork; cook, breaking up large pieces, until mostly cooked through, 1 to 2 minutes. Add onion and garlic; cook, stirring occasionally, until the pork is no longer pink and the onion is soft, about 3 minutes. Stir in black bean paste; cook, stirring, until fragrant, about 30 seconds. Add rice wine; cook, scraping up any browned bits, until the liquid has evaporated, about 30 seconds. Stir in reduced-sodium soy sauce, dark soy sauce, white pepper, tofu and 2 cups water. Cook, stirring occasionally, for 5 minutes.
• Whisk cornstarch and the remaining 1/4 cup water in a bowl. Add to the pan; cook, stirring, until thickened, 1 to 2 minutes. Remove from heat.
• Meanwhile, cook noodles according to package directions. Drain; toss gently with the sauce to combine. Top with cucumbers and scallions.

Steps:

• Make the sauce by mixing all sauce ingredients in a bowl. Taste and adjust the seasoning if necessary - there should be a powerful sesame flavour and it should be reasonably salty (perhaps slightly over, because it will dilute when you mix with the noodles). Sourness and sweetness (from the vinegar and sugar respectively) should be in the background, but not prominent.
• Add noodles to lightly salted water and cook according to packet instructions.
• Add beansprouts to the bubbling pot 90 seconds before the noodles are finished cooking
• Drain the noodles/beansprouts, reserving the cooking water
• Add around 150-200ml of the cooking water to the sauce and mix - this will loosen the sauce and lighten its colour, meaning it will give the noodles a glossy coating when mixed.
• To serve, place the noodles/beansprouts in a bowl and scatter over the spring onions. Top with the loosened sauce and allow the diner to mix for themselves.
• Optional - serve with Taiwnaese cucumber salad and/or chilli oil (I like Lee Kum Kee Chinese chiu chow chilli oil).