Zha Jiang Mian Recipe (Noodles with Soybean Pork Stomach Sauce)

Directions

1. Deliver a big pot of water to a boil and fill a big bowl with ice water. Add the bean sprouts to the pot, then, as soon as the water returns to a boil, use a slotted spoon to switch the sprouts to the ice water tub. Permit to chill for five minutes, then drain and put aside. Replenish the ice within the bowl.

2. Return the water to a boil and add the ­noodles. Cook dinner till tender, based on package deal directions. Drain, then switch to the ice tub. Permit to chill for five minutes, then drain and divide amongst 4 serving bowls.

3. In a medium bowl, whisk collectively the soybean paste, soy sauce, candy flour paste, and ½ cup of water till clean and ­homogeneous. Put aside.

4. To a wok over medium-high warmth, add 3 tablespoons of the oil and swirl to coat. When it’s scorching and shimmering, add the garlic, scallions, and ginger and cook dinner, stirring regularly, till aromatic and frivolously browned, 1–2 minutes. Add the pork and cook dinner, stirring regularly, till browned and almost cooked by means of, 5–6 minutes. Scrape right into a medium bowl.

5. Return the wok to medium-high warmth and add the remaining oil. Add the reserved soybean paste combination and convey to a boil, stirring repeatedly. Flip the warmth to ­medium-low and simmer, stirring repeatedly, till the sauce thickens and darkens, about 5 minutes. Add the reserved pork combination to the sauce and cook dinner, stirring sometimes, till the pork is cooked by means of, 3–4 ­minutes. Take away from the warmth.

6. Spoon the pork and sauce evenly over the bowls of noodles, adopted by the cucumbers, carrot, and reserved bean sprouts. Garnish with the cilantro, edamame, and radish. Serve scorching or chilly, mixing earlier than consuming.