Zhajiang Mian - Minced Pork Tossed Noodles

Zhajiang Mian - Minced Pork Tossed Noodles created by Rita1652

I found this recipe in the '2008 Australian Gourmet Traveller Annual Cookbook'. This is a one-dish meal which uses brown bean sauce made from fermented soy beans and wheat flour. Pun Chun is the recommended brand. Basically the dish is cooked noodles tossed in a meat sauce, topped with crunchy shredded cucumber. Some conversions for those who need them: 80ml = 21/2 fluid ounces; 300g = approximately 91/2 ounces; 500gm = 16 ounces; 375g = 12 ounces..

Ready In:
25mins
Serves:
Units:

ingredients

  • 80 ml vegetable oil or 1/3 cup vegetable oil
  • 5 green onions, finely chopped, white and green parts separated
  • 2 large garlic cloves, finely chopped
  • 300 g ground pork
  • sea salt, to taste
  • fresh ground black pepper, to taste
  • 1 teaspoon white sugar (to taste)
  • 500 g fresh shangai noodles (see note below) or 500 g udon noodles (see note below)
  • 1 lebanese cucumber, seeds removedd, cut into julienne
  • Brown Bean Sauce

  • 2 tablespoons brown bean sauce
  • 1 teaspoon hoisin sauce
  • 1 tablespoon shaoxing wine
  • 375 ml chicken stock (plus extra to thin if necessary) or 1 1/2 cups chicken stock (plus extra to thin if necessary)

directions

  • Make the brown bean sauce by combining the ingredients and mixing them well.
  • Heat a wok over a high heat and once it is hot, add the oil and the white part of the onions and the garlic; stir-fry for 20 seconds, add the pork and cook it until it turns white and begins to separate; add the brown sauce; reduce the heat to medium and simmer for 5-10 minutes. Add another cup of stock if you prefer a thinner consistency. Season, to taste, with sea salt, freshly ground black pepper and sugar.
  • Meanwhile, cook the noodles in boiling water for 3-4 minutes; drain, rinse off excess starch, if necessary, and add the noodles to the wok with the remaining green onion and toss the noodles and green onion through the mince mixture; serve topped with the cucumber.
  • NOTE: Shanghai noodles, eggless noodles made from wheat flour, are available from Asian grocers. To prevent them sticking together after cooking, add a splash of oil and toss through. This is particularly useful if you are cooking them ahead of time.
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"I found this recipe in the '2008 Australian Gourmet Traveller Annual Cookbook'. This is a one-dish meal which uses brown bean sauce made from fermented soy beans and wheat flour. Pun Chun is the recommended brand. Basically the dish is cooked noodles tossed in a meat sauce, topped with crunchy shredded cucumber. Some conversions for those who need them: 80ml = 21/2 fluid ounces; 300g = approximately 91/2 ounces; 500gm = 16 ounces; 375g = 12 ounces.."
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  1. Rita1652
    Zhajiang Mian - Minced Pork Tossed Noodles Created by Rita1652
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  2. Rita1652
    Zhajiang Mian - Minced Pork Tossed Noodles Created by Rita1652
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  3. Rita1652
    Zhajiang Mian - Minced Pork Tossed Noodles Created by Rita1652
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  4. Rita1652
    Zhajiang Mian - Minced Pork Tossed Noodles Created by Rita1652
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  5. Rita1652
    Zhajiang Mian - Minced Pork Tossed Noodles Created by Rita1652
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