Holiday Rush

☰ Menu
Recipe Tags: Lactose 30 Minutes Or Less Time To Make Course Main Ingredient Cuisine Preparation Occasion South West Pacific For 1 Or 2 Main Dish Pork Vegetables Asian Australian Vietnamese Potluck Stove Top Dietary One Dish Meal Stir Fry Comfort Food Inexpensive Egg Free Free Of Something Meat Onions Taste Mood Savory To Go Equipment Number Of Servings Technique

Zhajiang Mian Minced Pork Tossed Noodles

I found this recipe in the '2008 australian gourmet traveller annual cookbook'. This is a one-dish meal which uses brown bean sauce made from fermented soy beans and wheat flour. pun chun is the recommended brand. basically the dish is cooked noodles tossed in a meat sauce, topped with crunchy shredded cucumber. some conversions for those who need them: 80ml = 21/2 fluid ounces; 300g = approximately 91/2 ounces; 500gm = 16 ounces; 375g = 12 ounces..

Steps

Make the brown bean sauce by combining the ingredients and mixing them well.
Heat a wok over a high heat and once it is hot , add the oil and the white part of the onions and the garlic.
Stir-fry for 20 seconds , add the pork and cook it until it turns white and begins to separate.
Add the brown sauce.
Reduce the heat to medium and simmer for 5-10 minutes.
Add another cup of stock if you prefer a thinner consistency.
Season , to taste , with sea salt , freshly ground black pepper and sugar.
Meanwhile , cook the noodles in boiling water for 3-4 minutes.
Drain , rinse off excess starch , if necessary , and add the noodles to the wok with the remaining green onion and toss the noodles and green onion through the mince mixture.
Serve topped with the cucumber.
To prevent them sticking together after cooking , add a splash of oil and toss through.
This is particularly useful if you are cooking them ahead of time.

Ingredients

vegetable oil, green onions, garlic cloves, ground pork, sea salt, fresh ground black pepper, white sugar, noodles, lebanese cucumber, brown bean sauce, hoisin sauce, shaoxing wine, chicken stock