Zha Jiang Noodle
Preparation Time:15 mins Cooking Time: 45 mins
zha Jiang Sauce:
1⁄2 Lb Pork belly, finely chopped or substitute ground pork
1⁄4 Cup Black Garlic Bean Sauce ( Lee kum kee)
2 Tbsp Hoisin sauce ( Lee kum kee)
2 Slices Ginger piece, finely chopped
2 stalks Green onion, chopped
11⁄2 Cup Water (dived)
1 Tbsp Yellow rice wine
1 Tsp Sugar
Radish, cut into medium matchsticks Cucumber, cut into medium matchsticks Beans sport
1. In a bowl, mix black bean garlic sauce and hoisin sauce together with some warm water and set aside. Heat a hot wok over medium-low heat. Add the pork; stir for 2 minutes, add the yellow rice wine, keep stir and cook for 4-5 minutes until most of the fat in the meat is rendered.
2. Remove the pork, leaving the oil in the wok. Add the ginger, green onion, then add the mixed paste and stir-fry until fragrant, about 1 minute. Add cooked pork. Stir and mix for 30 seconds. Pour in a cup of water and stir. Bring to a boil and reduce to a bare simmer. Cook for 30 minutes, add the sugar. The sauce should taste on the salty side, in order to flavor the noodles.
3. While the sauce is simmering, cook the noodles. When they are just cooked, remove from the water and drain well. Divide the noodles. Top them with Zha jiang sauce, vegetables.