TIANMIANJIANG SAUCE RECIPES

Steps:

• If using 1 lb. skinless, boneless chicken thighs (about 4 small), cut into ¼" pieces on a cutting board with a chef’s knife. (To make this process easier, freeze chicken on a baking sheet 30 minutes, then cut chicken when it’s half thawed.) If you’re using 1 lb. ground chicken, skip this step.
• Transfer chicken to medium bowl and wash cutting board and knife.
• Trim stems from 2 cups shiitake mushrooms (about 5 oz.) and tear into 1" pieces.
• Coarsely chop 5 garlic cloves and 4 red or green Thai chiles. Add a pinch of kosher salt and crush with the flat side of knife to a coarse paste (or pound in a mortar and pestle).
• Mix ¼ cup tian mian jiang (sweet bean sauce), ¼ cup red miso, ¼ cup black vinegar, 2 Tbsp. dark soy sauce (preferably Pearl River Bridge), and 2 Tbsp. sugar in a small bowl to combine; set sauce aside. (If you don’t have or can’t find tian mian jiang, substitute ¼ cup hoisin sauce and omit the additional sugar.)
• Bring a pot of salted water to a boil. Cook 16 oz. fresh or dried thin wheat noodles (such as lo mein lamian, or ramen) according to package directions until al dente. Drain, rinse under cool running water, and set aside.
• Meanwhile, heat 1 Tbsp. vegetable oil in a large wok or skillet over medium-high. Cook garlic mixture (the wok should be hot enough that it sizzles immediately), stirring constantly, until softened and fragrant, about 30 seconds. Add chicken and cook, stirring constantly, until pieces are just cooked through and no longer translucent, about 3 minutes. Transfer to a plate along with any juices.
• Wipe out wok and reduce heat to medium. Heat another 1 Tbsp. vegetable oil in wok and cook mushrooms, stirring occasionally, until browned and softened, 6–8 minutes.
• Increase heat to medium-high. Add chicken mixture and any accumulated juices and reserved sauce and cook, stirring often, until sauce is dark, most of the liquid is evaporated, and everything is coated, about 5 minutes. Add 1 cup water to wok and mix gently to incorporate. Bring to a simmer then reduce heat to low. Simmer uncovered, stirring occasionally, until thick and shiny (it should be about the consistency of gravy), 20–25 minutes.
• Coarsely tear a handful of Thai or holy basil and add basil and cooked noodles to chicken; toss gently to coat each strand with sauce.

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.