Zha Jiang Mein Chinese Noodles With Pork And Bean Sauce Food

ZHA JIANG MIAN (炸酱面)

Steps:

• In a bowl, dilute dry yellow soybean paste and sweet bean sauce (or hoisin sauce) with water. Set aside.
• Heat up oil in a wok over medium-high heat. Add star anise, spring onion (the green part) and ginger. Leave to sizzle until fragrant. Stir in pork and rice wine. Cook until the pork becomes pale.
• Pour in the diluted sauce. Bring it to a boil then leave to simmer for 20 minutes.
• Then boil on full heat to thicken the sauce to the desired consistency. Stir in the white part of the scallions.
• Blanch beansprouts and green soybeans in boiling water (cucumber and radish are served raw). Take them out then drain.
• In the same pot, cook noodles. Drain and rinse under cold water for a few seconds.
• Place the noodles in 4 serving bowls. Top with the sauce and vegetables.

ZA JIANG MEIN (BEIJING-STYLE MEAT SAUCE WITH NOODLES)

Steps:

• Heat the oil in the wok. When the oil is ready, add the garlic and then the pork. Fry briefly.
• Blend the bean sauce with the beer.
• Add the mixed sauce, sprinkle the sugar into the wok and cook, stir until the sauce is piping hot (about 10 mins).
• Turn off the heat and start to boil the noodles, 1 min and remove.
• Drain the noodles thoroughly and place into a bowl.
• Spoon over the sauce. Garnish with the scallions, bean sprouts and cucumber shreds generously.