Handcut Noodles with Minced Pork Sauce

A play off one of my favorite Taiwanese noodle dishes, zha jiang mian 炸酱面, which I describe loosely as Taiwanese bolognese. But it's so much more, the secret sauce here is a mix of sweet and savory black bean sauce and hoisin simmered with juicy pork, scallions, ginger, and shitaake that is an umami flavor bomb on the palette.
At a glance
Yield
1 large bowl 🍲Time
1 hr 15 minIngredients
Noodles
1 whole egg
2 egg yolks
1 cup of "00" flour
(All purpose is okay to subsitute)
Sauce
1/2 lb ground pork shoulder
3 shallots minced
3 cloves garlic minced
1 tsp zested ginger
1/2 tsp salt
2 scallions, chopped
1/3 cup dried shitakke, soaked
1/3 cup almond hoisin sauce
1/4 cup sweet bean sauce
1 cup mushroom water (from dried shitakkes)
1/4 cup sake
Preparation
Make Egg Noodles
Make two portions of noodles, cut noodles 1 inch wide to match photo, (or cut to whatever thickness you like!) Recipe here.
Prep Meat Mixture
In a bowl, soak dried shitakke mushrooms for about 30 minutes until soft. When ready, take mushrooms out and mince them, save the mushroom water for later use. In a large mixing bowl, put ground pork with the minced mushroom, chopped scallions, zested ginger, and garlic. Use your hands to mix all the ingredients together, using circular motions until everything is incorporated and the mixture feels tacky, set aside.
Make sauce
In a large saucepan, cook shallots until they start to become transparent, about 3-4 minutes. On medium high heat, place your meat into the saucepan and cook until the pork mixture has browned and cooked through. Once the pork is browned, pour sake into the pan and let it boil until the alcohol has cooked through, about 20-30 seconds (you should see it start to evaporate). In your saucepan, mix in the almond hoisin sauce, sweet bean sauce, mushroom water, and salt into the meat mixture on medium heat. Continue to mix and simmer until the sauce starts to thicken and is the consistency of pasta sauce, about 10-15 minutes. If the sauce becomes to thick, feel free to add mushroom water by the tablespoon to thin it out. Once the sauce is done, place in container and set aside.
Cook Noodles and Assemble
Boil a pot of water on the stove and season well with salt. Cook noodles to al dente, drain, and set aside in a mixing bowl. In your mixing bowl with noodles, pour desired amount off sauce and mix with tongs until all the noodles are coated. To finish, place noodles in a bowl and garnish with thai basil buds, radishes, fresh scallions, and sprouts. Serve.
Comments
More in Noodles
-
Tomato Egg Noodles
This simple homestyle dish is scrambled eggs in a savory-sweet stir-fried tomato sauce that’s been cooked down with scallions and ginger and folded into noodles for a rich, saucy 15 minute noodle bowl.
-
Cold Ramen Noodle Salad with Ginger and Garlic Peanut Sauce
Ramen noodles slathered in a garlic, ginger, and peanut sauce and topped with fresh cucumbers, scallions, cilantro, and scrambled egg.
-
Stir-Fried Rice Cake Bolognese
An Asian American dish that pays homage to classic Italian bolognese but with the textures of stir fried rice making a surprsingly delicious chewy appearance.
-
Mushroom Noodle Soup
A simple mushroom soup that's swimming with complex umami flavor. Served with noodles and its good friend soft boiled eggs.
Noodles
1 whole egg
2 egg yolks
1 cup of "00" flour
(All purpose is okay to subsitute)
Sauce
1/2 lb ground pork shoulder
3 shallots minced
3 cloves garlic minced
1 tsp zested ginger
1/2 tsp salt
2 scallions, chopped
1/3 cup dried shitakke, soaked
1/3 cup almond hoisin sauce
1/4 cup sweet bean sauce
1 cup mushroom water (from dried shitakkes)
1/4 cup sake
Twitter Mastodon
Leave a comment