Peking Ja Chiang Mein Noodles Recipe

Peking Ja Chiang Mein Noodles Recipe

Ingredients :

2 slices fresh root ginger, chopped coarsely

2 cloves garlic, chopped coarsely

1 medium onion, chopped coarsely

5 scallions, cut into 6 cm length

15 cm cucumber, cut into matchstick-sized shreds

450 g wheat flour noodles

4  tablespoons vegetables oil

225 g pork, minced

1 tablespoon yellow bean paste

1 tablespoon soy sauce

4 tablespoons stock

1 tablespoon cornstarch

3 tablespoons water (blend with cornstarch)

Salt to taste

 

Method :

Bring a pot of water to a boil. Place the noodles in and simmer for 8 minutes and drain. Rinse the noodles under running cold water to keep them separated. Heat a wok with oil. When hot, stir-fry the onion and ginger for about a minute. Add the pork and garlic. Stir-fry over moderate heat for 3 minutes. Add salt to taste, yellow bean paste and soy sauce. Stir and cook for 3 minutes. Mix in the stock and continue to cook for a further 3 minutes. Pour in the blended cornstarch, stirring until thickened. Re-heat the noodles by dipping them in boiling water for 15 seconds, then drain thoroughly. Arrange them on a large heated serving dish. Pour the sauce into the center of the noodles. Arrange the shredded cucumber and onion sections on either side of the sauce.

 

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