Zha Jiang Mian
This is my kind of comfort food, a savoury mince noodle with carrots and cucumber. In my travels through Taiwan, Shanghai, Singapore I have tried many versions of this noodle dish. Here is my take on what is one of my favs, also known as Zha Jiang Mian or lets call it an asian spaghetti. Enjoy making this super tasty and simple noodle dish, made better with ABC sweet soy sauce.
500g minced pork (Not too lean) 1 packet shanghai noodles 1 firm tofu, diced to 1cm cubes 2 carrots, peeled and finely julienned 2 cucumbers, peeled and finely julienned 2 tbsp shallots/green onions, chopped 1 tbsp canola oil 1 tsp grated ginger 2 cloves garlic, grated 1 tbsp xiao xin wine 3 tbsp ABC sweet soy sauce 1 tsp ABC original chili sauce
2 tbsp soy sauce 1 tbsp oyster sauce 1 tbsp black bean paste
For the sauce, heat up a medium sized pot and drizzle with canola oil. Stir in the ginger and garlic, then add the pork mince and stir until browned, about 3 minutes. Add in the diced tofu and add the xiao xin wine, ABC sweet soy sauce, soya sauce, oyster sauce, chili and black bean paste. Mix together for 5 minutes then simmer for 10 minutes on low heat. As the mince is cooking, add the noodles to the boiling water in a large pot. The noodles will be cooked once they start to float to the top, do not overcook the noodles. Finely julienne your carrots and cucumbers and set aside for plating. To plate, place wet noodles into a bowl (do not strain the noodles too much), scoop over the mince and top with carrots, cucumbers, chopped green onions and serve immediately.
Hint: If you do not have a japanese mandoline to julienne your carrots and cucumber, use a potato peeler to shave off slices, then use a sharp knife to finely cut thin strips.
Happy cooking! Please post a photo of your dish on instagram. I would love to see your creations, do tag with #jimmywongeats