What is Beijing’s cuisine? Well, we’re not sure, exactly. With a history dating back to the Ming Dynasty, the tapestry of Northern Chinese food is a bit muddled. Shaped by chefs and royalty from the 14th century through today, there is good reason why so many Chinese menus are as thick as phonebooks. But, here at Galavante we feel that this kind of impressive history can only lead to one thing – a remarkable dinner party. Here is how to make Zha Jiang Noodles
Zha Jiang Noodles Recipe
Once you see how easy it is to make these Northern Chinese-inspired noodles at home, you’ll never pick up the take-out menu again. Justly deemed Beijing Bolognese, wide noodles are topped with a bean-pork sauce and served with shredded cucumber.
Serves 4
Prep time: 20 minutes
Cook time: 20 minutes
Ingredients
1 lb Shanghai or egg noodles
1 tablespoon canola oil
1 lb ground pork
1 teaspoon grated ginger
1 clove garlic, minced
1/4 cup sweet bean paste (add more if you prefer a stronger taste)
1 tablespoon soy sauce
1 teaspoon sugar
1/2 cup hot water
1 seedless cucumber, thinly shredded
Directions
Cook noodles according to package. Drain and set aside.
Add canola oil to a deep skillet and cook pork over medium-high heat until no longer pink. Next, add the ginger and garlic; cook for 1 minute. Stir in sweet bean paste, soy, sugar, and hot water. Then, stir well to combine and simmer on low until sauce is thick, about 15 minutes.
Divide noodles into 4 bowls and top with sauce. Serve with shredded cucumber.
If you liked our Zha Jiang Noodles recipe, check out:
Mi Quang (Noodles with Pork and Shrimp)
