Zha Jiang Noodles

Ingredients: (serves 4)

400g wheat noodles

250g ground pork with 20% fat content

200g napa cabbage (diced)

2 tbsp baby dried shrimps (rinsed and drained)

50g shelled & cooked edamame

3 tbsp chopped spring onion

1 tbsp chopped garlic

6 tbsp shallot oil

1 cup water

Seasonings:

1 tbsp sweet bean paste

1 tbsp hot bean paste

1 tbsp cooking caramel

Toppings:

¼ cucumber (shredded)

2 eggs (beaten, pan-fried into crepe and shredded)

Preparation Instructions:

  1. Heat up 2 tbsp of shallot oil in a wok. Add in ground pork, saute until cooked. Remove and set aside.
  2. Add 2 tbsp of shallot oil into the wok. Saute baby dried shrimps, chopped spring onion and garlic until fragrant.
  3. Add in diced napa cabbage, saute until tender crisp. Remove and set aside.
  4. Add in 2 tbsp of shallot oil into the wok. Saute the sweet bean paste, hot bean paste and cooking caramel until fragrant.
  5. Add in the sautéed ground pork, napa cabbage and 1 cup of water. Stir to combine and bring to a boil. Turn heat to medium and continue to simmer until the sauce become thicken. Add in shelled and cooked edamame. Stir to combine.
  6. Bring a pot of water to a boil. Cook the wheat noodles according to the package instructions. Remove, rinse with cold water and divide into 4 serving bowls.
  7. Top the noodles with zha jiang sauce, shredded cucumber and eggs. Serve.
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