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Zhajiang Noodles (Minced Pork Noodles) Recipe

Yields5 ServingsPrep Time15 minsCook Time20 minsTotal Time35 mins

Zhajiang Noodles (Minced Pork Noodles)

 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
 1 cup cilantro, chopped
 1 cucumbers, peeled, de-seeded, and julienned into matchsticks
 Balsamic vinegar and Chinese chili oil
 ¼ lb baked tofu, brunoised
 4 green onions, chopped
 ½ lb bean sprouts, blanched

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


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.


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


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


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).


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).

Nutrition Facts

Servings 5