Zha Jiang Noodles
A traditional Chinese noodle dish made by stir-frying a savory fried sauce with minced pork, shiitake mushrooms, dried tofu, and other ingredients, then tossing the sauce with cooked noodles.
Ingredients
wide noodles
200 g
ground pork
150 g
dried tofu (washed and minced)
20 g
dried shrimp (soaked until soft)
20 g
cucumber (washed and shredded)
20 g
shiitake mushrooms (soaked until soft, stems removed and shredded)
10 g
garlic (washed and minced)
2 cloves
cooking oil
30 g
sesame oil
1 tsp
soy sauce
1 tbsp
fermented broad bean paste
2 tbsp
sweet bean sauce
2 tbsp
sugar
1 tsp
Instructions
1
Prepare Ingredients
Soak dried shrimp until soft; soak shiitake mushrooms until soft, remove stems and shred; wash dried tofu and garlic, then mince; wash cucumber and shred into strips.
2
Stir-fry the Sauce
Pour cooking oil into a pot and heat to medium (around 50% heat). Stir-fry minced garlic until fragrant, then add ground pork, shredded shiitake, soaked dried shrimp, minced dried tofu, fermented broad bean paste, and sweet bean sauce. Stir to combine, then add soy sauce, water, sugar, and sesame oil. Simmer and stir until the flavors meld into a cohesive zha jiang sauce.
3
Combine and Serve
Cook the wide noodles until al dente, drain, and place in a serving bowl. Add the prepared zha jiang sauce and shredded cucumber, toss to combine evenly, and serve.
