Рецепт Ja Jiang Mein
Ja Jiang Mein or Zhajiangmian is a noodle dish made up of thick wheat noodles topped with a mixture of ground pork stir-fried with zhajiang a type of fermented soybean paste. Similar to spaghetti in serving where meat sauce is placed on top of noodles, it is the Asian take on the Italian pasta.
This dish is a traditional noodle dish from the Beijing cuisine and traditionally it uses hand-made and hand-pulled noodles which gives it a unique chewy texture. Savoury salty and oily meat sauce is served on top together with some chopped vegetables which gives it a really unique texture.
Today we will be making one but hand pulled noodles is quite hard to make so we will just buy some fresh noodles which is the next best thing. If you haven’t tried this then you should as it’s quite easy to prepare and it’s amazingly delicious.
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- Ja Jiang Mein Total time 1 hour 10 mins
- 400 g fresh Shanghai noodles, cooked according to instructions 600 g minced pork, 30% fat content ⅓ cup black bean chilli sauce
- ⅓ cup hoisin sauce
- 2 cups chicken stock 2 tsp sugar 2 tbsp rice vinegar
3 stalks spring onions, finely chopped, plus extra for garnishing 2 tsp grated ginger 3 cloves garlic, minced julienned telegraph cucumber, to serve slat freshly ground black pepper oil
In a wok add oil then sauté garlic, spring onions and ginger. Add minced pork and stir fry for 5 minutes. Combine black bean chilli sauce and hoisin sauce then pour into the wok, stir fry for 2 minutes or until the pork is all covered with the sauce. Pour the chicken stock and sugar bring it to a boil then simmer in low heat for 45 minutes or until the liquid has reduced into a thick sauce. Add the rice vinegar, then season with salt and freshly ground black pepper if needed. Place cooked noodles on serving bowls, top with meat sauce then serve it with chopped spring onions and sliced cucumber. 3.4.3177
Ja Jiang Mein
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