Bean Sauce Noodles

2 min read

Zha Jiang Mian

2.25litres(4 pints) water

2teaspoons salt

250g fresh or dried egg noodles

2 tablespoons groundnut or vegetable oil

2 tablespoons finely chopped garlic

2 tablespoons finely chopped spring onions, white part only

2 teaspoons peeled and finely chopped fresh root ginger

375g minced pork

2teaspoons ground yellow bean sauce

1tablespoon chilli bean sauce

1tablespoon dark soy sauce

1tablespoon light soy sauce

1tablespoon Shaoxing rice wine or dry sherry

150ml(4 pint) chicken stock

2teaspoons sugar

2 teaspoons sesame oil, plus extra for tossing with the noodles(optional)

freshly ground black pepper

chopped spring onions, to garnish

This northern Chinese dish is perhaps best described as the equivalent of Western pasta with meat sauce. With added vegetables, it makes a very satisfying light mealor snack.

1. Put the water and salt into a large saucepan and bring to the boil. Add the noodles. If you are using fresh noodles, boil them for 1/2 minutes; if using dried noodles, boil them for 3 minutes. Separate the noodles, using chopsticks, while they are boiling. Put them in a colander under cold running water and leave until they are cold, to stop them from overcooking. Leave the noodles to drain in the colander, turning them sev-eral times so that all the water can drain off them. If you are not using them immediately, toss them with sesame oil before setting aside.

2. Heat a wok until it is hot, then add the groundnut or vegetable oil. When the oil is hot and slightly smoking, add the garlic, spring onions and ginger and stir-fry for 30 seconds. Then add the pork, stir well to break up all the pieces and continue to stir-fry for 2 minutes or until it loses its pink colour. Add the bean sauces, soy sauces, rice wine or sherry, stock, sugar and pepper to taste and continue to cook for 30 seconds, mixing well.

3. Return the noodles to the wok and cook over a high heat for 2 minutes, mixing well. Stir in the sesame oil and mix again. Turn onto a platter, garnish with chopped spring onions and serve at once.