Chinese fried sauce noodles
Shiitake ‘Zha Jiang Mian’ Fired Chinese Noodles with Pork and Sweet Bean Sauce
INGREDIENTS 2 servings
10 grams dried sliced shiitake mushroom, cut or break into 1cm square
150 grams ground pork
1 tbsp sake
1 tsp potato starch
1/2 tsp fermented spicy broad bean paste (Doubanjiang)
+ vegetable oil
1 tbsp ginger, finely chopped
50 grams leek, finely chopped
70 grams bamboo shoot, boiled, finely chopped
2 tbsp Chinese sweet bean sauce (Tianmianjiang)
1 tbsp miso
1 tbsp soy sauce
1 tbsp sugar
starch water(1tsp potato starch, dissolved in 1tbsp cold water)
+ sesame oil
2 servings Chinese noodles
Place the dried shiitake mushroom in a bowl and cover with 60ml water.
Soak for 15 minutes.
Season ground pork with sake and potato starch, before cooking.
Put the vegetable oil, fermented spicy broad bean paste (Doubanjiang) in a pan, set over low heat, and cook until aromatic.Add the ground pork, and cook until browned.
Add the ginger, leek, bamboo shoot, drained and squeezed shiitake, in
the pan, and saute until everything is coated with oil.
Then add the Chinese sweet bean sauce (Tianmianjiang), miso, soy
sauce, sugar, and 100ml of water, in the pan. Cover with a lid.
Bring to a boil then lower heat and simmer, for about 5 minutes.
Stir in enough starch water to thicken the sauce slightly. Pour in the
sesame oil at the end of cooking.
Cook Chinese noodles in boiling water following packet directions.
To Serve, spoon the sauce over the noodles.