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Zhajiang Noodles (Minced Pork Noodles) Recipe

Zhajiang Noodles (Minced Pork Noodles) Recipe

DifficultyBeginner

Yields5 Servings
Prep Time15 minsCook Time20 minsTotal Time35 mins

Introduction

Just remember that the cucumber garnish must be julienned, not shredded in a Cuisinart or grated.  The cucumber has to retain its water to be a crispy counterpart to the sweet minced pork. Grating or shredding it makes the cucumber soggy, and no one likes soggy cucumber garnish.

Ingredients

 1 lb minced pork
 8 oz Chinese dried flour noodles
 1 tbsp olive oil
 3 shallots, minced
 1 clove garlic, minced
 2 tbsp shiro miso
 1 sweet bean paste
Garnishes
 1 cup cilantro, chopped
 1 cucumbers, peeled, de-seeded, and julienned into matchsticks
 Balsamic vinegar and Chinese chili oil
Optional
 ¼ lb baked tofu, brunoised
 4 green onions, chopped
 ½ lb bean sprouts, blanched

Directions

1

Prepare a large bowl of ice water (if you're going to be serving your noodles with bean sprouts; otherwise, omit this step).

2

Bring a large pot of salted water to boil; if using bean sprouts, blanch in boiling water for a few minutes, then pull the bean sprouts out of the pot with tongs and immediately plunk into ice water.

3

Bring the water back up to a boil and add noodles, stirring occasionally. Cook according to the package directions.

4

While noodles are cooking, heat olive oil over medium-low heat, then add garlic and shallots and saute until translucent.

5

Add minced pork and saute 7-9 minutes until pork is cooked through. Stir in miso and sweet bean paste (note: the sweet bean paste may be really salty, so add it a little bit at a time to make sure you don't over sauce the meat).

6

Remove from heat. Divide the noodles into 4 bowls and top with the minced meat topping. Serve with chili oil, cucumbers, balsamic vinegar, spring onions, cilantro and bean sprouts (if using).

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Ingredients

 1 lb minced pork
 8 oz Chinese dried flour noodles
 1 tbsp olive oil
 3 shallots, minced
 1 clove garlic, minced
 2 tbsp shiro miso
 1 sweet bean paste
Garnishes
 1 cup cilantro, chopped
 1 cucumbers, peeled, de-seeded, and julienned into matchsticks
 Balsamic vinegar and Chinese chili oil
Optional
 ¼ lb baked tofu, brunoised
 4 green onions, chopped
 ½ lb bean sprouts, blanched

Directions

1

Prepare a large bowl of ice water (if you're going to be serving your noodles with bean sprouts; otherwise, omit this step).

2

Bring a large pot of salted water to boil; if using bean sprouts, blanch in boiling water for a few minutes, then pull the bean sprouts out of the pot with tongs and immediately plunk into ice water.

3

Bring the water back up to a boil and add noodles, stirring occasionally. Cook according to the package directions.

4

While noodles are cooking, heat olive oil over medium-low heat, then add garlic and shallots and saute until translucent.

5

Add minced pork and saute 7-9 minutes until pork is cooked through. Stir in miso and sweet bean paste (note: the sweet bean paste may be really salty, so add it a little bit at a time to make sure you don't over sauce the meat).

6

Remove from heat. Divide the noodles into 4 bowls and top with the minced meat topping. Serve with chili oil, cucumbers, balsamic vinegar, spring onions, cilantro and bean sprouts (if using).

Zhajiang Noodles (Minced Pork Noodles) Recipe

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