Zhajiang Mian - Minced Pork Tossed Noodles

"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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photo by Rita1652 photo by Rita1652
photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
photo by Rita1652 photo by Rita1652
Ready In:
25mins
Ingredients:
13
Serves:
2
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ingredients

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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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Reviews

  1. 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!
     
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Tweaks

  1. 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!
     

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July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
 
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