Beijing-Style Meat Sauce & Noodles (Zha Jiang Mian)
Ready In: 40 mins
Serves: 6
Ingredients
- 8 ounces ground pork
- 1⁄8 teaspoon baking soda
- 5 tablespoons red miso (can sub white miso but sauce will be lighter in color and milder of taste)
- 5 tablespoons soy sauce
- 3 tablespoons hoisin sauce
- 1 tablespoon molasses
- 8 scallions, cut into 1/2-inch pieces, dark green parts sliced thin on bias
- 2 garlic cloves, peeled
- 1⁄2 inch piece ginger, peeled and sliced into 1/8-inch rounds
- 4 ounces shiitake mushrooms, stemmed and sliced 1/2-inch thick
- 1 tablespoon vegetable oil
- 1 lb fresh lo mein noodles
- 1⁄2 English cucumber, unpeeled and shredded (2 cups)
- 6 ounces bean sprouts
FEATURED EQUIPMENT
Directions
- Toss pork, 2 teaspoons water and baking soda in bowl until thoroughly combined. Let stand for 5 minutes. Whisk 1/2 cup water, miso paste, soy sauce, hoisin and molasses together in second bowl.
- Pulse white and light green scallion parts, garlic and ginger in food processor until coarsely chopped, 5 to 10 pulses, scraping down sides of bowl as needed. Add mushrooms and pulse until mixture is finely chopped, 5 to 10 pulses.
- Heat oil and pork mixture in large saucepan over medium heat for 1 minute, breaking up meat with wooden spoon. Add mushroom mixture and cook, stirring frequently, until mixture is dry and just begins to stick to saucepan, 5 to 7 minutes. Add miso mixture to saucepan and bring to simmer. Cook, stirring occasionally, until mixture thickens, 8 to 10 minutes. Cover and keep warm while noodles cook.
- Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot), 3 to 5 minutes. Drain noodles and transfer to wide, shallow serving bowl.
- Ladle sauce over center of noodles and sprinkle with cucumber, sprouts and dark green scallion parts. Toss well and serve.
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