|Nutritional Guidelines (per serving)|
Zhaijiangmian is a favorite Chinese noodle dish. There are many countries in the East that serve this delicious noodle dish with many different ingredients.
For example, Korean people serve this dish with julienned cucumber, onion and yellow pickled radish. Beijing people like to cook the Zhajiangmian sauce with small diced pork belly and serve it with julienne cucumber, the white part of spring onions and bean sprouts. Taiwanese people like to cook the sauce with mince, extra firm tofu, chili bean sauce and sweet bean sauce.
A final example is people from Hong Kong who like to cook Zhaijangmian sauce with chili bean sauce and ketchup as the main seasoning ingredients then serve with julienned carrot, julienned pork and black vinegar. As with a lot of Cantonese cooked food the flavor of the Hong Kong style Zhajiangmian is sweet than in other places.
You can store the sauce in the freezer in small portions and heat up in your microwave. This will save you a lot of time when cooking dinner.
- 400 g noodles (You can use dried noodles from a Chinese supermarket.)
- 300 g pork mince (or beef mince. I prefer to use pork mince that has at least 30% fat for the better taste and texture but you don’t have to do this)
- 6 pieces of extra firm tofu (finely chopped, you can find it in Chinese supermarkets, usually stored in the fridge area)
- 120 g bean sprouts
- 1 carrot (julienned)
- 1 bowl of edamame beans
- 2 tablespoons shallots (finely chopped)
- 3 spring onions (finely chopped)
- 1 chili (remove seed and finely chopped)
- For the Seasonings:
- 1/2 cup water
- 2 teaspoons corn flour
- 2 tablespoons light soy sauce
- 1/2 tablespoon dark soy sauce
- 3 tablespoons chili bean sauce
- 1 teaspoon sesame oil
- 2 teaspoon sugar
Heat up two tablespoons of oil in a wok and stir-fry the spring onions, chili and shallots until soft.
Keep the stove at full power and add the pork mince and stir-fry until cooked. Add extra firm tofu and stir-fry for another 3 to 4 minutes.
Add sweet bean sauce and chili bean sauce. Stir-fry for another couple minutes and add edamame beans, water, light soy sauce, dark soy sauce and sugar. Mix evenly.
Mix corn flour with a couple tablespoons of cold water and mix evenly. Cook for another couple minutes and the sauce should be thick and look almost dry.
Boil a big pot of water and blanch the carrot and bean sprouts. Use the same water to cook the noodles. Once the noodles are cooked, refresh in cold water and toss some oil on the noodles to prevent the noodles from sticking together. Put the noodles, carrot and bean sprouts in a bowl and put the sauce on top. The dish is now ready to serve.