Zha Jiang Mian

Ingredients

• 8 oz (225g) ground pork (or ground turkey/chicken for lighter version)
• 3 tbsp fermented soybean paste (Huang Dou Jiang, or substitute with miso paste + 1 tsp soy sauce)
• 2 tbsp sweet bean sauce (Tian Mian Jiang, or hoisin sauce as substitute)
• 1 lb (450g) fresh wheat noodles (or udon/ramen noodles as alternative)
• 1 English cucumber, julienned
• 1 large carrot, julienned
• 3 cloves garlic, minced
• 1 inch ginger, minced
• 2 green onions, finely chopped
• 2 tbsp Shaoxing cooking wine (or dry sherry)
• 1 tbsp light soy sauce
• 1 tsp sugar
• 2 tbsp vegetable oil
• 1 tsp sesame oil

Steps

1. Prep all vegetables: Julienne cucumber and carrot into thin matchsticks (about 2-inch long). Finely chop green onions, mince garlic and ginger. Set aside in separate bowls.
2. Cook noodles: Bring a large pot of water to boil. Cook wheat noodles according to package directions (usually 3-4 minutes for fresh noodles). Drain and rinse under cold water to stop cooking. Toss with 1 tsp sesame oil to prevent sticking. Set aside.
3. Heat wok or large skillet over medium-high heat. Add 2 tbsp vegetable oil and swirl to coat.
4. Add ground pork: Break up pork with spatula and stir-fry for 3-4 minutes until browned and cooked through, breaking into small crumbles.
5. Create a well in center of meat, add minced garlic and ginger. Stir-fry for 30 seconds until fragrant.
6. Add fermented soybean paste and sweet bean sauce to the wok. Stir-fry for 2-3 minutes, constantly stirring, until sauce is fragrant and oil starts to separate.
7. Add Shaoxing wine around the edges of wok (it will sizzle). Stir well to combine.
8. Add light soy sauce and sugar. Stir-fry for another 2 minutes until sauce is glossy and well combined. The sauce should be thick but pourable. If too thick, add 1-2 tbsp water.
9. Taste and adjust: Add more sugar if too salty, or more soy sauce if too bland. The sauce should be savory-sweet with deep umami flavor.
10. Assembly: Divide noodles among 4 bowls. Top generously with the meat sauce. Arrange julienned cucumber and carrot around the edges. Garnish with chopped green onions.
11. Serve immediately while noodles are warm and sauce is hot. Mix everything together at the table before eating.