ZA JIANG MEIN (BEIJING-STYLE MEAT SAUCE WITH NOODLES)
This is a fast food or home meal in Beijing, and is quite popular in Korea as well. It's a thick wheat noodle topped with a savory pork sauce, which is a bit sweet and spicy. All this is garnished with a mound of shredded cucumber. You mix it all together and voila... a filling, tasty meal. It's Pucca, the Japanese cartoon character's favourite food as well. Many variations of this recipe exist -- Chinese people prefer it sweet, Koreans like it salty and with potatoes. Common additions/subsitutions for the pork are: beef, dried shrimp, eggs, shredded bean curd and eggplant.
Provided by SpiceBunny
Categories Chinese
Time 20m
Yield 1 serving(s)
Number Of Ingredients 11
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.
Nutrition Facts : Calories 3589.5, Fat 242.6, SaturatedFat 44.9, Cholesterol 163.6, Sodium 2133.8, Carbohydrate 287.1, Fiber 19.8, Sugar 12.4, Protein 80.3
BEIJING-STYLE MEAT SAUCE & NOODLES (ZHA JIANG MIAN)
A combination of hoisin, molasses and soy sauce subs for traditional sweet bean sauce. America's Test Kitchen.
Provided by gailanng
Categories Spaghetti
Time 40m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Toss pork, 2 teaspoons water and baking soda in bowl until thoroughly combined. Let stand for 5 minutes. Whisk 1/2 cup water, miso paste, soy sauce, hoisin and molasses together in second bowl.
- Pulse white and light green scallion parts, garlic and ginger in food processor until coarsely chopped, 5 to 10 pulses, scraping down sides of bowl as needed. Add mushrooms and pulse until mixture is finely chopped, 5 to 10 pulses.
- Heat oil and pork mixture in large saucepan over medium heat for 1 minute, breaking up meat with wooden spoon. Add mushroom mixture and cook, stirring frequently, until mixture is dry and just begins to stick to saucepan, 5 to 7 minutes. Add miso mixture to saucepan and bring to simmer. Cook, stirring occasionally, until mixture thickens, 8 to 10 minutes. Cover and keep warm while noodles cook.
- Bring 4 quarts water to boil in large pot. Add noodles and cook, stirring often, until almost tender (center should still be firm with slightly opaque dot), 3 to 5 minutes. Drain noodles and transfer to wide, shallow serving bowl.
- Ladle sauce over center of noodles and sprinkle with cucumber, sprouts and dark green scallion parts. Toss well and serve.
Nutrition Facts : Calories 613.3, Fat 35.1, SaturatedFat 6.9, Cholesterol 27.5, Sodium 1882.1, Carbohydrate 60.2, Fiber 5.7, Sugar 7.9, Protein 18.2
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