Shanghai 'Zha Jiang' Noodles (炸醬麵)
Recipe adapted from Almostbourdain
Serves 4
Ingredients:
- 500 g Shanghai noodle (I cooked 450 gm)
- 2 tbsp sweet bean sauce (more if you prefer stronger taste)
- 500 g minced pork (I added marinade, see below)
- 1 tbsp oil
- 1 tsp sugar
- 1/2 tsp grated ginger
- 1 tsp minced garlic
- 1 tsp dark soy sauce
- 1/2 cup water (I used Campbell’s salt-reduced chicken stock)
- 1 carrot, thinly shredded
- 1 cucumber, thinly shredded
- chopped spring onions for garnish
Marinade:
- 2 tsp light soy sauce
- 1 tsp cornflour
- 1/2 tsp sugar
- 1 tsp Shaoxing wine
- pepper, to taste
- Heat a wok or frying pan with oil. Add pork mince (Note: I mixed it with marinade for 15 minutes before stir frying.) and stir fry until brown. Add ginger and garlic and stir fry together with the pork mince until fragrant.
- Add sweet bean sauce, dark soy sauce and mix until combined.
- Add 1/2 cup of water/chicken stock, bring to a boil and then lower heat to a slow simmer until sauce is thicken. Add sugar to taste.
- Cook the noodle according to packet instructions. Drain and put into four individual serving bowls.
- Divide pork mince into 4 equal portions and pour on the noodle.
- Sprinkle with chopped spring onions and garnish with shredded carrots and cucumber.
- Serve immediately.
Read more: http://en.christinesrecipes.com/2010/11/shanghai-zha-jiang-noodles.html#ixzz2GXhbpT00
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