Name: Zhajiang Mian - Minced Pork Tossed Noodles
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 2-4 serving(s)
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; 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)

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Recipe by bluemoon downunder

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Zhajiang Mian - Minced Pork Tossed Noodles created by Rita1652

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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..

Ready In:: 25mins
Serves:
Units:

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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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RECIPE MADE WITH LOVE BY

@bluemoon downunder

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@bluemoon downunder

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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.."