Ja Jiang Mein or Zhajiangmian is a noodle dish made up of thick wheat noodles topped with a mixture of ground pork stir-fried with zhajiang a type of fermented soybean paste. Similar to spaghetti in serving where meat sauce is placed on top of noodles, it is the Asian take on the Italian pasta.
- 400 g fresh Shanghai noodles, cooked according to instructions
- 600 g minced pork, 30% fat content
- 1/3 cup black bean chilli sauce
- 1/3 cup hoisin sauce
- 2 cups chicken stock
- 2 tsp sugar
- 2 tbsp rice vinegar
- 3 stalks spring onions, finely chopped, plus extra for garnishing
- 2 tsp grated ginger
- 3 cloves garlic, minced
- julienned telegraph cucumber, to serve
- freshly ground black pepper
- In a wok add oil then sauté garlic, spring onions and ginger.
- Add minced pork and stir fry for 5 minutes.
- Combine black bean chilli sauce and hoisin sauce then pour into the wok, stir fry for 2 minutes or until the pork is all covered with the sauce.
- Pour the chicken stock and sugar bring it to a boil then simmer in low heat for 45 minutes or until the liquid has reduced into a thick sauce.
- Add the rice vinegar, then season with salt and freshly ground black pepper if needed.
- Place cooked noodles on serving bowls, top with meat sauce then serve it with chopped spring onions and sliced cucumber.