Beijing-Style Meat Sauce & Noodles (Zha Jiang Mian)

Submitted by gailanng

"A combination of hoisin, molasses and soy sauce subs for traditional sweet bean sauce.  America’s Test Kitchen."

 

• Ready In: 40mins
• Ingredients: 14
• 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

1. 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.
2. 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.
3. 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.
4. 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.
5. Ladle sauce over center of noodles and sprinkle with cucumber, sprouts and dark green scallion parts. Toss well and serve.