Zha Jiang Mein - Chinese Noodles With Pork And Bean Sauce
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"I've adapted this recipe from one found on another website. The meat sauce is sweet, salty, and savory with tender pork and fresh, crunchy vegetables. If at all possible, use fresh noodles instead of dried it makes a huge difference. If you like a spicier dish, try making a batch of my Vietnamese sate chile sauce and adding a few tablespoons at the very end of the cooking."
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Ingredients35 m servings 868 cals
Original recipe yields 6 servings
- Heat oil in a large skillet or wok over medium-high heat; cook and stir scallions, 1 to 2 minutes. Add garlic and ginger; cook and stir until fragrant, 1 to 2 minutes. Add pork; cook and stir until browned and crumbly, 5 to 7 minutes.
- Mix hoisin sauce, beer, ground bean sauce, and sugar into pork mixture. Reduce heat to medium and simmer until sauce is thickened, about 5 minutes. Add bok choy and stir to incorporate. Reduce heat to medium-low and cook until bok choy is tender, about 5 minutes more.
- Bring a large pot of lightly salted water to a boil. Cook noodles in the boiling water until tender yet firm to the bite, 1 to 3 minutes; drain and transfer to a bowl.
- Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add mung beans, cover, and steam until tender, 2 to 4 minutes.
- Serve sauce over noodles and top with cucumber, carrots, and bean sprouts.
- Cook's Notes:
- The one ingredient you may have trouble finding is the ground bean sauce, and there really is no substitution. The most common brand I've found is Koon Chun® but there are many others, and if you can't find it in a local store, it's available readily online.
- Sweet bean paste can be used in place of the hoisin sauce.
- I recommend Stout or red ale for the beer.
Per Serving: 868 calories; 24.7 g fat; 118.9 g carbohydrates; 40.9 g protein; 50 mg cholesterol; 1827 mg sodium. Full nutrition