Beijing “Fried Sauce” Noodles – Zha Jiang Mian

Ingredients

• 6 oz. ground pork
• ¼ teaspoon salt
• 1 teaspoon cornstarch
• ½ teaspoon oil, plus 1 tablespoon
• ⅛ teaspoon white pepper
• 1 oz. pork fat, finely minced (optional)
• 3 slices ginger, minced finely
• 4 cloves garlic, minced
• 6 fresh shiitake mushrooms, finely chopped
• 2 tablespoons sweet bean sauce
• 3 tablespoons ground bean paste
• 1 tablespoon dark soy sauce
• 1 cup water
• 8 oz. noodles (your favorite flour-based noodle. Fresh or dry—both will work).
• 1 cup julienned carrots
• 1 cup julienned cucumbers
• ½ cup julienned scallions

Instructions

• infuse the pork with the subsequent for fifteen minutes: ¼ teaspoon salt, one teaspoon starch, ½ teaspoon oil, ⅛ teaspoon white pepper.

• Heat a tablespoon oil in your cooking pan over medium heat and add the pork fat (if using). Cook for one minute to render the fat down, and add the marinated ground pork to the cooking pan. Cook for a moment to brown it, then add the ginger, garlic, and mushrooms. fry everything along for an additional 2-3 minutes.

• Add the sweet bean sauce, bean paste, dark soy, and water, stirring everything along well. Lower the warmth and canopy the cooking pan. Simmer the sauce for 15-20 minutes, stirring sometimes to stop jutting.

• whereas that’s happening, cook the noodles in line with the package directions. combine with the sauce and toss with the julienned carrots, cucumbers, and scallions. This quantity of sauce ought to be sensible for four servings.