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Embed code for: Beijing “Fried Sauce” Noodles (Zha Jiang Mian)
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Beijing “Fried Sauce” Noodles (Zha Jiang Mian)
http://thewoksoflife.com/2014/08/beijing-fried-sauce-noodles-zha-jiang-mian/here, at TheWoksofLife.com.
Yields: 4 servings
6 oz. shredded pork
¼ teaspoon salt
1 teaspoon cornstarch
½ teaspoon oil, plus 1 tablespoon
⅛ teaspoon white pepper
3 slices ginger, minced finely
4 cloves garlic, minced
6 fresh shiitake mushrooms, thinly sliced
2 tablespoons sweet bean sauce, or hoisin sauce
3 tablespoons ground bean paste
1 tablespoon dark soy sauce
1 cup water
1 lb. fresh thick flour-based noodles
1/2 cup julienned carrots
1 cup julienned cucumbers
Marinate the pork with the following for 15 minutes: ¼ teaspoon salt, 1 teaspoon cornstarch, ½ teaspoon oil, ⅛ teaspoon white pepper.
Start a pot of boiling water for the noodles.
Heat a tablespoon of oil in your wok over high heat. Add the marinated 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, bean paste, dark soy sauce, and water, stirring everything together well. Simmer the sauce over moderately medium-low heat for 15-20 minutes, stirring occasionally to prevent sticking.
While that’s happening, cook the noodles and the julienned carrots in the boiling water for no more than 3 minutes. Drain. Mix with the sauce. Serve with julienned cucumbers.