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    You are in: Home / Australian / Zhajiang Mian - Minced Pork Tossed Noodles Recipe
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    Zhajiang Mian - Minced Pork Tossed Noodles

    Zhajiang Mian - Minced Pork Tossed Noodles. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    25 mins

    10 mins

    15 mins

    bluemoon downunder's Note:

    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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    Units: US | Metric

    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)


    1. 1
      Make the brown bean sauce by combining the ingredients and mixing them well.
    2. 2
      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.
    3. 3
      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.
    4. 4
      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.

    Ratings & Reviews:

    • on May 06, 2009


      I used LEE KUM KEE brown sauce and sake in place of the Chinese rice wine. Added 1 teaspoon grated ginger along with the garlic and the white part of the scallions. I didn`t have to add additional stock, found this pretty thin. I did add soy sauce in place of salt. The leftovers I added some steamed broccoli. Next time I would add more bean sauce and less stock maybe 1 cup would be plenty. Thanks!

      people found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Zhajiang Mian - Minced Pork Tossed Noodles

    Serving Size: 1 (410 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 1785.1
    Calories from Fat 723
    Total Fat 80.3 g
    Saturated Fat 19.9 g
    Cholesterol 323.7 mg
    Sodium 460.7 mg
    Total Carbohydrate 197.5 g
    Dietary Fiber 10.1 g
    Sugars 13.9 g
    Protein 67.4 g

    The following items or measurements are not included:

    brown bean sauce

    shaoxing wine

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