Jia Jiang Mian Recipes

BEIJING "FRIED SAUCE" NOODLES - ZHA JIANG MIAN

Steps:

• Marinate the pork with the following for 15 minutes: ¼ teaspoon salt, 1 teaspoon cornstarch, ½ teaspoon oil, 1/8 teaspoon white pepper.
• Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Cook for 1 minute to render the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, and then add the ginger, garlic, and mushrooms. Stir fry everything together for another 2-3 minutes.
• Add the sweet bean sauce, ground bean sauce, dark soy sauce, and water, stirring everything together well. Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to prevent sticking.
• While that's happening, cook the noodles according to the package directions. Mix with the sauce and toss with the julienned carrots, cucumbers, and scallions. This amount of sauce should be good for 4 servings.

JIA JIANG MIAN

Steps:

• 1. Sauce - Heat up wok, put in oil, when smoking, put in all the sauces, and stir fry for 3 minutes - add garlic, ginger, pork, Szechuan vegetable, anise, stir fry until pork changes color - add soy sauce and wine, stir fry until fragrant - put in spring onion, 1 tablespoon sesame oil, scoop into serving bowl 2. Garnish - put five spice tofu into boiling water, let it simmer 5 minutes, dry and cool and slice thin like cucumber - slice thin cucumber julienne 3. Follow package directions to boil noodles, do not overcook 4. put noodle in large bowl, put in garnish and three tablespoon sauce per bowl of noodles 5. eat with kimchee and/or pickled shiang chun

1-HOUR NOODLES (ZHA JIANG MIAN) RECIPE BY TASTY

Steps:

• In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes.
• Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn.
• Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer.
• Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice.
• Cook the noodles according to the package instructions, then drain.
• Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic.
• Enjoy!