Zha Jiang Mian

Klargøring

Ingredienser

Fremgangsmåde

Trin for trin

1. 1

   Prepare the sauce ingredients: finely chop the shallot, mince the garlic, and grate the ginger.

   Ca. 5 min.

2. 2

   In a small bowl, combine the black bean paste and sweet bean paste. In another small bowl, whisk together the water and cornstarch to create a slurry.

   Ca. 2 min.

3. 3

   Heat the vegetable oil in a large wok or skillet over medium-high heat. Add the ground pork and cook, breaking it up with a spoon, until browned and cooked through, about 5-7 minutes. Drain any excess fat.

   Ca. 7 min.

   Kokkens note: Ensure the pork is well browned for maximum flavor.

4. 4

   Add the chopped shallot, minced garlic, and grated ginger to the pork. Sauté for 2-3 minutes until fragrant.

   Ca. 3 min.

5. 5

   Stir in the combined bean pastes, soy sauce, Shaoxing wine, and sugar. Cook for 2-3 minutes, stirring constantly, allowing the flavors to meld and the paste to toast slightly.

   Ca. 3 min.

   Kokkens note: Cooking the bean pastes briefly helps develop their flavor.

6. 6

   Pour in the cornstarch slurry and bring the sauce to a gentle simmer, stirring until it thickens. Remove from heat and stir in the sesame oil.

   Ca. 3 min.

7. 7

   While the sauce simmers, bring a large pot of water to a rolling boil. Add the fresh Chinese noodles and cook according to package directions until al dente, usually 2-3 minutes. Drain well.

   Ca. 5 min.

   Kokkens note: Do not overcook the noodles; they should still have a slight bite.

8. 8

   Prepare the garnishes: julienne the cucumber and carrot, thinly slice the radish, and chop the scallions.

   Ca. 5 min.

9. 9

   Divide the cooked noodles among serving bowls. Spoon a generous amount of the pork sauce over the noodles. Arrange the fresh julienned cucumber, carrot, sliced radish, and chopped scallions on top.

   Ca. 2 min.

   Kokkens note: Encourage diners to mix everything together before eating.