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1-Hour Noodles (Zha Jiang Mian)

by Alvin Zhou featured in 1 Minute Vs. 1 Hour Vs. 1 Day Noodles

Ingredients

for 2 servings

  • 2 tablespoons
    vegetable oil, plus 1 teaspoon, divided
  • 1 tablespoon
    garlic, plus 1 teaspoon minced, divided
  • 1 tablespoon
    fresh ginger, minced
  • 1 tablespoon
    shallot, minced
  • 4 oz
    ground pork, 80/20 (115 g)
  • 1 tablespoon
    soy bean paste, fermented
  • 1 tablespoon
    sweet bean sauce
  • 1 teaspoon
    dark soy sauce
  • ¼ cup
    cornstarch slurry, 8 teaspoons cornstarch mixed with 4 teaspoons water (60 mL)
  • 1 large egg, beaten
  • ⅔ lb
    fresh noodles, of choice (360 g)
  • 1 persian cucumber, thinly sliced
  • ½ cup
    fresh cilantro leaves (20 g)
    Calories 1440
    Fat 69g
    Carbs 161g
    Fiber 8g
    Sugar 10g
    Protein 44g

Estimated values based on one serving size.

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Preparation

  1. In a medium pan, heat 1 tablespoon of vegetable oil over medium heat. Add 1 tablespoon of minced garlic, the ginger, and shallot and sauté until lightly aromatic, 1-2 minutes. Add the ground pork to the pan and cook, undisturbed, until golden brown, 3-5 minutes.
  2. Meanwhile, in a small pan, heat another tablespoon of vegetable oil over medium-low heat. Add the soy bean paste and sweet bean sauce and cook until caramelized, 1-2 minutes, being careful not to burn.
  3. Add the caramelized bean paste mixture to the ground pork mixture and stir to combine. Add the soy sauce and cook for another 30 seconds to incorporate. Add the cornstarch slurry, reduce the heat to low, and simmer for about 15 minutes, adding a few tablespoons of water at a time as needed to keep the mixture at a simmer.
  4. Meanwhile, heat a small pan over low heat. Add the remaining teaspoon of vegetable oil, then pour in the egg and tilt the pan to spread in a thin layer. Cook until the top is just set, then remove the egg crepe from the pan. Let cool, then thinly slice.
  5. Cook the noodles according to the package instructions, then drain.
  6. Place the cooked noodles in a serving bowl and top with the ground pork mixture. Garnish with the egg crepe strips, cucumber, cilantro, and remaining teaspoon of minced garlic.
  7. Enjoy!
 

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