Ja Jiang Mein
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.
This dish is a traditional noodle dish from the Beijing cuisine and traditionally it uses hand-made and hand-pulled noodles which gives it a unique chewy texture. Savoury salty and oily meat sauce is served on top together with some chopped vegetables which gives it a really unique texture.
Today we will be making one but hand pulled noodles is quite hard to make so we will just buy some fresh noodles which is the next best thing. If you haven’t tried this then you should as it’s quite easy to prepare and it’s amazingly delicious.
By the way before you head over to the recipe do you know that Ang Sarap and Tuttle Publishing is giving away 2 books which contains this recipe book The Complete Book of Sushi Giveaway plus your choice of one books (worth US$25.00 and below) from the Tuttle Publishing range Competition is open for 2 weeks and we accept entries worldwide, just fill in your details on this competition page to join.
What are you waiting for, join now to win this amazing recipe book plus a book of your choice!
- 400 g fresh Shanghai noodles, cooked according to instructions
- 600 g minced pork, 30% fat content
- ⅓ cup black bean chilli sauce
- ⅓ 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.