Zha Jiang Noodles
Egg Wan's Food Odyssey recipe - Chinese/Hong Kong
- Prep time
- 20 min
- Cook time
- 20 min
- Yield
- 3 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- dry noodles (no exact amount)
- 200 g pork mince (or beef mince)
- 120 g bean sprouts
- 1 carrot
- 6 pcs dried bean curd (finely chopped, you can find it in Asian supermarkets)
- 1 bowl edamame beans
- 2 tbsp shallots (finely chopped)
- 3 spring onions
- 1/2 cup water
- 2 tsp corn flour
- 2 tbsp soy sauce
- 3 tbsp sweet bean sauce
- 1.5 tbsp chili bean sauce
- 1 tsp sesame oil
- 1 tsp sugar
Instructions
- 1
Boil a big pot of water and blanch the carrot and bean sprouts. Use the same water to cook the noodles. Once the noodles are cooked, refresh in cold water and toss some oil on the noodles to prevent the noodles sticking together.
- 2
Heat up two tablespoons of oil in a wok and saute the spring onions and shallots until soft.
- 3
Keep the stove at full power and add the pork mince until cooked (the mince should turn white). Add dried bean curd and stir fry for another 3-5 minutes.
- 4
Add sweet bean sauce and chilli bean sauce, stir fry for another 3 minutes. Add edamame beans (optional), water, soy sauce, sesame oil and sugar. Mix evenly.
- 5
Mix corn flour with a couple tablespoons of cold water and add into step 4 and mix evenly. Cook for another couple minutes and it’s ready to serve.
- 6
Serve with noodle, bean sprout and carrot.