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

 

Egg noodles 

Vegetable Toppings:

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.

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linda@thehummingbirdskitchen.com
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The Hummingbird's Kitchen