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
-
Cheesy Corn Pasta
Sweet corn is blended with onion and mixed with cheddar/parmesan to create a sweet and savory summer pasta.
-
Chili Oil Potato Rice Cakes (Nian Gao)
Homemade rice cakes made with potato chips are doused in a chili crisp soy and honey sauce and topped with fresh dill and scallions.
-
Chilled Tomato Soba Noodles
A refreshing bowl of chilled soba noodles swimming in a cool tomato, scallion, garlic and ginger broth; perfect for a hot day.
-
Cacio e Chili Crisp
A creamy, spice pasta dish where pecorino romano meets chili crisp in this very non-traditional homage to cacio e pepe that comes together in a pinch.
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