Ingredients
-
8
-
1/8
-
5
-
5
-
3
-
1
-
8
-
2
-
1/2
-
4
-
-
-
-
-
Directions
Beijing-Style Meat Sauce & Noodles (Zha Jiang Mian)
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Steps
|
1
Done
|
Toss Pork, 2 Teaspoons Water and Baking Soda in Bowl Until Thoroughly Combined. Let Stand For 5 Minutes. Whisk 1/2 Cup Water, Miso Paste, Soy Sauce, Hoisin and Molasses Together in Second Bowl. |
|
2
Done
|
Pulse White and Light Green Scallion Parts, Garlic and Ginger in Food Processor Until Coarsely Chopped, 5 to 10 Pulses, Scraping Down Sides of Bowl as Needed. Add Mushrooms and Pulse Until Mixture Is Finely Chopped, 5 to 10 Pulses. |
|
3
Done
|
Heat Oil and Pork Mixture in Large Saucepan Over Medium Heat For 1 Minute, Breaking Up Meat With Wooden Spoon. Add Mushroom Mixture and Cook, Stirring Frequently, Until Mixture Is Dry and Just Begins to Stick to Saucepan, 5 to 7 Minutes. Add Miso Mixture to Saucepan and Bring to Simmer. Cook, Stirring Occasionally, Until Mixture Thickens, 8 to 10 Minutes. Cover and Keep Warm While Noodles Cook. |
|
4
Done
|
Bring 4 Quarts Water to Boil in Large Pot. Add Noodles and Cook, Stirring Often, Until Almost Tender (center Should Still Be Firm With Slightly Opaque Dot), 3 to 5 Minutes. Drain Noodles and Transfer to Wide, Shallow Serving Bowl. |
|
5
Done
|
Ladle Sauce Over Center of Noodles and Sprinkle With Cucumber, Sprouts and Dark Green Scallion Parts. Toss Well and Serve. |
