Name: Brown sauce noodles (Zha Jiang mian)
Yield: Serves four
Cuisine: Chinese
Ingredients: 4 tbsp brown bean sauce; 1 cucumber, cut into long matchsticks; 400 g (14 oz) fresh Shanghai noodles; 1 cup bean sprouts, blanched; 2 spring onions, green part, finely sliced; 5 spring onions, white part, chopped; 2 tbsp peanut or corn oil; 500 g (1 lb) minced pork; 1 tbsp finely chopped garlic; 1 tbsp hoisin sauce; ½ cup chicken stock; ½ tsp sugar

Preparation info

Serves
four

Difficulty
Easy

Appears in

Noodle

By Terry Durack

Published 2002

About

As if there weren’t enough arguments over whether it was the Italians or the Chinese who invented noodles (they both did), we are now getting into who invented the Bolognese sauce as well. Here, it is brown bean instead of tomato and pork instead of veal, but we can still feel gratitude for having both in the world.

Ingredients

4 tbsp brown bean sauce
1 tbsp hoisin sauce
½ cup

Method

Mash brown bean sauce with the back of a spoon and mix well with hoisin sauce, stock and sugar.

Heat oil in a hot wok and fry the spring onion and garlic for 20 seconds. Add pork and stir fry until it separates into small pieces and is coloured, about 2 to 3 minutes. Add the bean mixture, reduce heat and simmer for 5 minutes.

Cook noodles in boiling water for 4 to 5 minutes. Dra

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Ingredients

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