(Chinese pork and noodles in brown bean sauce)
2 to 3 servings
- Chinese egg noodles -- 1 pound
- Stock or water -- 3/4 cup
- Brown bean sauce -- 2 or 3 tablespoons
- Hoisin sauce -- 2 or 3 tablespoons
- Sugar -- 1 teaspoon
- Salt 1 teaspoon
- Oil -- 2 or 3 tablespoons
- Garlic, minced -- 1 tablespoons
- Scallions, minced -- 4
- Pork, chopped, minced or ground -- 1/2 pound
- Cook noodles according to package directions. Drain, rinse under cold water and set aside.
- In a small bowl, mix together the stock or water, brown bean sauce, hoisin sauce, sugar and salt. Adjust seasoning and set aside.
- Heat the oil over high flame in a wok or large pot. Add the garlic and scallions and stir fry for about 30 seconds. Add the pork and stir fry just until pink disappears.
- Reduce heat to medium-low, pour in the sauce and simmer for 2 or 3 minutes.
- Add the cooked noodles to the wok and mix with sauce to heat through. Serve hot in bowls.
Zhajian Mian Variations
- Zhajiang mian is often served with a garnish of thinly sliced cucumbers, mung bean sprouts or shredded carrots.
- Substitute ground chicken or beef for the pork.
- Feel free to add other vegetables if you like: shiitake mushrooms, chopped spinach, shredded Chinese cabbage, julienned carrots, peas. Add the vegetables after you have cooked the pork and before you add the sauce. Simmer the sauce long enough to just cook the vegetables through.
- Instead of stirring the noodles into the sauce, place them in bowls and pour the sauce over the top.