Chinese🍜 Noodles & pasta

Zha Jiang Mian, Cantonese Style

Name: Zha Jiang Mian, Cantonese Style
Yield: 2 servings
Cuisine: Chinese
Ingredients: ½ lb pork shoulder; 1 tbsp cornstarch; 1 tbsp oyster sauce; 2 tsp light soy sauce; ¼ tsp white pepper; 1 tbsp water for marinade; 3 tbsp red vinegar; 1 tbsp white rice vinegar; 1 tbsp hoisin sauce; 1 tbsp ground bean sauce; 3 tbsp tomato sauce; 2 tbsp sugar; ½ cup water for sauce; 2 tsp potato starch; 2 tbsp water for slurry; 1 lb thick egg noodles; 2 tbsp oil; ½ oz shallots; 3 cloves garlic cloves; ½ oz green onions; ~1 medium cucumber; 1 tsp cooking wine; 2 tsp sesame oil

🍽 Serves 2

A Cantonese take on the classic Northern Chinese noodle dish, featuring pork strips stir-fried with shallots and garlic, finished with a sweet and sour sauce made from fermented bean sauce, tomato sauce, and vinegar. Served over chewy egg noodles and garnished with cucumber strips and green onions.

Adapted from a video by Made With Lau

🍝 Zha Jiang Mian, Cantonese Style! (炸醬麵)

Watch on YouTube

Ingredients

pork shoulder½ lb
cornstarch1 tbsp
oyster sauce1 tbsp
light soy sauce2 tsp
white pepperor up to 1/3 tsp¼ tsp
water for marinade1 tbsp
red vinegar3 tbsp
white rice vinegar1 tbsp
hoisin sauce1 tbsp
ground bean sauce1 tbsp

Steps

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1
Slice the pork shoulder into thin slices and cut into strips. Mix cornstarch, oyster sauce, light soy sauce, white pepper and water in a bowl. Marinate the pork strips in this mixture and set aside.
2
Dice the shallots and the green parts of the green onions for garnish. Crush, peel and dice the garlic. Cut cucumber into 2-3 inch segments, halve lengthwise, remove the core, then slice into thin strips.
3
Combine red vinegar, white rice vinegar, hoisin sauce, ground bean sauce, tomato sauce, sugar and water in a bowl. Mix well and taste, adjusting sweetness and sourness as needed.
4
Mix potato starch and water together in a small bowl to make a slurry and set aside.
5
Bring a large pot of water to a boil. Loosen the fresh egg noodles and cook in boiling water for 4-5 minutes until fully cooked. Shock the noodles in cold water, then briefly warm them in hot water for 30-40 seconds. Drain and toss with a little oil, separating them with chopsticks. Repeat in batches and plate the noodles.
6
Heat a wok on high heat until hot, then lower to medium heat and add oil. Add the marinated pork and let it sit for 40-50 seconds without stirring. Loosen and flip the meat with a spatula. After 30-40 seconds of stir-frying, add the shallots and garlic to the center of the wok and stir-fry until fragrant. Mix everything together.
7
Add 1 teaspoon of cooking wine, then pour in the prepared sauce. Turn to high heat and bring to a boil. Taste and adjust the sweet and sour balance by adding more sugar or vinegar as needed.
8
Lower the heat and slowly add the slurry while stirring constantly until the sauce reaches the desired thickness. You may not need all of the slurry. Turn the heat back to high for a moment, then turn off the heat. Finish with 2 teaspoons of sesame oil and taste to ensure you're happy with the result.
9
Pour the cooked sauce over the noodles and garnish with cucumber strips and green onions. Serve immediately.

Zha Jiang Mian, Cantonese Style

Ingredients

Steps

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