Best 2 Zhajiang Mian Minced Pork Tossed Noodles Recipes
**Explore the Delightful World of Zhajiang Mian: A Culinary Journey Through Chinese Cuisine**
Zhajiang mian, also known as minced pork tossed noodles, is a beloved dish in Chinese cuisine, originating from the northern part of China. This savory and flavorful noodle dish features tender wheat noodles generously coated in a rich and aromatic sauce made from fermented soybean paste, minced pork, and a variety of aromatics. Zhajiang mian is a versatile dish with many variations, each offering its own unique blend of flavors and textures. If you're looking to embark on a culinary journey through Chinese cuisine, zhajiang mian is an excellent place to start. With its diverse range of ingredients and cooking techniques, this dish promises an unforgettable taste experience. In this article, we'll guide you through two distinct recipes for zhajiang mian: the classic Beijing-style and a Sichuan-style variation. We'll delve into the history, cultural significance, and unique characteristics of each recipe, exploring the intricacies that make this dish so cherished. So, prepare your taste buds for a tantalizing journey as we uncover the secrets behind the beloved zhajiang mian.
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..
Provided by bluemoon downunder
Categories One Dish Meal
Time 25m
Yield 2-4 serving(s)
Number Of Ingredients 13
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.
- NOTE: Shanghai noodles, eggless noodles made from wheat flour, are available from Asian grocers. 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.
1-HOUR NOODLES (ZHA JIANG MIAN) RECIPE BY TASTY
Here's what you need: vegetable oil, garlic, fresh ginger, shallot, ground pork, soy bean paste, sweet bean sauce, dark soy sauce, cornstarch slurry, large egg, fresh noodles, persian cucumber, fresh cilantro leaves
Provided by Alvin Zhou
Categories Dinner
Yield 2 servings
Number Of Ingredients 13
Steps:
- In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes.
- Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn.
- Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer.
- Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice.
- Cook the noodles according to the package instructions, then drain.
- Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic.
- Enjoy!
Nutrition Facts : Calories 1440 calories, Carbohydrate 161 grams, Fat 69 grams, Fiber 8 grams, Protein 44 grams, Sugar 10 grams
Tips:
- Use fresh, high-quality ingredients. This will make a big difference in the flavor of your dish.
- Don't be afraid to experiment with different types of noodles. There are many different types of noodles available, so you can find one that you really enjoy.
- Make sure to cook the noodles according to the package directions. Overcooked noodles will be mushy and unpleasant to eat.
- Don't overcrowd the pan when cooking the pork. If you overcrowd the pan, the pork will not brown properly.
- Be patient when simmering the sauce. The longer you simmer the sauce, the more flavorful it will be.
- Serve the dish immediately after it is cooked. This will ensure that the noodles are still hot and fresh.
Conclusion:
Zhajiang mian is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It is a great way to use up leftover pork, and it is also a good dish to make ahead of time. With a little planning, you can have a delicious and satisfying meal on the table in no time.
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