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Filtering by Tag: Noodles
In Seattle, you can you can find fresh Chinese noodles at Tsue Chong Co. in the International District/Chinatown. The factory makes the Rose Brand noodles – and fortune cookies. The factory tour is excellent.
Read MoreI had just enough leftover cooked noodles to make lunch for my mother. I chopped up some Chinese mustard greens to cook with julienned carrots. It took just a few minutes to prepare.
Read MoreI wanted to play on the idea of making a bolognese: browned meat, savory vegetables, a little liquid and tomato paste. My flavor palette included Chinese sausage, carrots, green onions, ginger and baby bok choy.
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We call it "Chinese spaghetti" because the transliteration of the Chinese name is hard to pronounce for some. But in principle, zha jian mian resembles spaghetti and meat sauce. Literally, it means "fried sauce noodles." There are many versions of the recipe, but the one I grew up eating includes ground pork, sweet bean sauce, soy sauce, peas and carrots, and wheat noodles.
This is the "no-brainer" recipe. I'd like to play around with it and see how I might tweak it a little to enrich the flavor. I'll keep you posted on the experiements. In the meantime:
ZHA JIANG MIAN
MAKES ENOUGH FOR 4-6 PORTIONS
2 tablespoons vegetable oil
1 pound ground pork
1 cup diced tomatoes
1/4 cup soy sauce
3 tablespoons sweet bean sauce
1 cup frozen peas and carrots
Heat 2 tablespoons vegetable oil over medium-high heat in the wok. When the oil just begins to smoke, turn down the heat to medium. Add the ground pork and cook, breaking up the pieces as you go. Once browned, add the tomatoes. Turn the heat up a little, if it seems like it's cooking too slowly. Stir-fry the tomatoes with the pork until the tomatoes cook down and render the juice.
Add the soy sauce and sweet bean sauce. Stir to combine. Then stir in the peas and carrots. Let simmer for 2-3 minutes. If the sauce seems too thick, add 1 cup of water to loosen it up. Taste. If it's too salty, add a touch more water. (The sauce should be a little salty because the noodles will balance out the flavor.)
Serve the sauce on boiled Chinese wheat noodles. Spaghetti noodles work in a pinch.