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Jiajiang Mien
Created by: Howcan Team
Ingredients
- 8 oz of Chinese wheat noodles
- 1/2 lb of ground pork
- 1/2 cup of diced onion
- 1/2 cup of diced carrot
- 1/2 cup of diced zucchini
- 2 cloves of garlic, minced
- 2 tablespoons of vegetable oil
- 2 tablespoons of soy sauce
- 2 tablespoons of hoisin sauce
- 1 tablespoon of oyster sauce
- 1 teaspoon of sugar
- 1/2 cup of chicken broth
- 1 tablespoon of cornstarch
- Salt and pepper to taste
- Sliced green onions for garnish
Instructions
- Cook the Chinese wheat noodles according to the package instructions. Drain and set aside.
- In a small bowl, mix together 1 tablespoon of cornstarch with 1/2 cup of chicken broth. Set aside.
- In a large skillet, heat 2 tablespoons of vegetable oil over medium heat. Add 1/2 cup of diced onion, 1/2 cup of diced carrot, and 1/2 cup of diced zucchini. Cook for 3-4 minutes until the vegetables are slightly softened.
- Add 2 cloves of minced garlic and 1/2 lb of ground pork to the skillet. Cook until the pork is browned and cooked through.
- Stir in 2 tablespoons of soy sauce, 2 tablespoons of hoisin sauce, 1 tablespoon of oyster sauce, and 1 teaspoon of sugar. Mix well to combine.
- Pour the cornstarch and chicken broth mixture into the skillet, stirring constantly until the sauce thickens.
- Toss the cooked noodles in the skillet with the pork and vegetable sauce, ensuring the noodles are well coated.
- Season with salt and pepper to taste.
- Divide the Jiajiang Mien into serving bowls and garnish with sliced green onions.
- Serve hot and enjoy!
Jiajiang mien, also known as Zhajiangmian, is a traditional Chinese noodle dish originating from Beijing. It features hand-pulled wheat noodles topped with a savory, thick sauce made from ground pork or beef, fermented soybean paste, and various seasonings. This dish has a rich history dating back to the Qing Dynasty and has become a staple in Northern Chinese cuisine. Renowned chefs and restaurants in Beijing, such as Daoxiangcun and Tian Xiang Hui, are celebrated for their authentic jiajiang mien. The key to a perfect jiajiang mien lies in the balance of flavors in the sauce and the texture of the noodles. For an alternative, vegetarian version, substituting the meat with mushrooms or tofu is popular. Today, the best jiajiang mien can be found in authentic Chinese restaurants worldwide, with a focus on maintaining the traditional flavors and techniques.
30 min
4
450 calories
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