Beijing-style Noodles (Zha Jiang Mian)
4 tbsp soybean paste
2 tbsp sweet bean paste (or hoisin sauce)*
2 tsp dark soy sauce
2 tbsp soy sauce
2 tbsp Chinese Shaoxing wine
2 tbsp vegetable oil
400g (14 oz) pork mince
200g (7 oz) fresh mushrooms, finely chopped
¼ tsp ground white pepper
1 tbsp grated ginger
4 cloves of garlic, grated
1 whole star anise
3 tsp cornflour (cornstarch), mixed with 1 tbsp water
600g (1 lb 5 oz) fresh Hokkien or egg noodles
Garnishes
1 Lebanese cucumber, cut into 8cm (roughly 3”) matchsticks
1 carrot, peeled, cut into 8cm (roughly 3”) matchsticks
2 spring onions (scallions), trimmed, cut into 8cm (roughly 3”) matchsticks
- Combine the soybean paste, sweet bean paste (or hoisin), soy sauces, Shaoxing wine and 250ml (8¾ fl oz) water in a bowl, then set aside. Bring a large saucepan of water to the boil for the noodles.
- Meanwhile, heat the oil in a wok or medium-size heavy-based frying pan over high heat. Add the pork mince and spread out so as much meat is in contact with the base of the wok as possible. Leave it to sear until golden, then stir-fry for 2-3 minutes until just cooked. Season with white pepper.
- Add in the chopped mushrooms, ginger, garlic and star anise. Stir-fry for around 3 minutes or until the mushrooms have softened.
- Add the sauce to the pork mixture and stir to combine. Bring to the boil, then reduce the heat to medium and simmer for 6-7 minutes, stirring occasionally, to allow the pork to cook and flavours to combine. Add the cornflour mixture, and keep stirring until everything is lovely and thickened. Remove star anise and discard.
- In the meantime, boil the noodles according to packet directions, then drain well. Divide the noodles among serving bowls, then spoon over the sauce.
- Add some of the garnish vegetables to each bowl and serve.
- Notes: – A key ingredient is sweet bean sauce, or tian mean jiang, a sweet, fermented sauce based on wheat flour… that isn’t actually made from beans! You can find it in Asian or Chinese grocery stores, but if you have any difficulties getting your hands on some, substitute with hoisin sauce.
