Recipe: Zha jiang mian (‘fried sauce noodles’)
When we think of Asian comfort food, we think of dumplings and noodles, but also wontons, fluffy stuffed buns and bowls of steaming ramen. But how can you easily make these dishes yourself? In her new book Dumplings & Noodles, Pippa Middlehurst explains the techniques step by step (handily: in both text and images!) and teaches you various folding techniques for dumplings and gyoza. The book also contains recipes for Asian side dishes, snacks, sauces and broths, and explains how best to stock your Asian pantry. One of our favourite recipes? Zha jiang mian, or ‘fried sauce noodles’.
Pippa: “This dish, also known as ‘fried sauce noodles’, is widely sold and eaten in the food halls – and at the markets of Beijing. Like spaghetti bolognese, it is essentially a meat ragù served on substantial noodles. In my home, zha jiang mian is just as commonplace and is eaten just as often (if not more often) as spaghetti bolognese. I serve it with crunchy raw vegetables, which add ‘bite’ and freshness to the intense, dark zha jiang sauce.”
How to make fried sauce noodles
- Start by cooking the noodles until al dente, drain them and reserve a little of the cooking water. Don’t cook them all the way through, as they will continue cooking in the frying pan. Rinse the noodles with plenty of cold water until they have cooled completely (this prevents them from sticking together) and set them aside.
- Heat the neutral-tasting oil in a large frying pan over medium heat and fry the minced pork. Spread the mince in an even layer over the bottom of the pan. Fry the mince for 4 to 5 minutes, stirring occasionally and turning the heat up or down if necessary, until the pork is crisp and brown.
- Stir the ginger through the mince until fragrant. Deglaze with the rice wine and let it evaporate completely before adding the yellow bean sauce, sweet bean sauce (or hoisin) and the water or stock. Mix everything well and add the star anise, dark soy sauce and a pinch of white pepper. Simmer the mince sauce gently over medium-low heat for about 10 minutes. Keep an eye on the pan and stir occasionally. The sugar in the sweet bean sauce can caramelise and burn on the bottom of the pan if you don’t stir properly. The zha jiang sauce is ready when it is thick and dark.
- Remove the pan from the heat, add the cooked noodles to the meat sauce and add a little noodle cooking water. Stir the noodles through the sauce and toss to coat all the noodles well.
- Serve the zha jiang mian immediately, with the raw vegetables on the side. Don’t forget the napkins!
Title: Dumplings & Noodles
Author: Pippa Middlehurst
Price: €22,50
Publisher: Good Cook
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