This is a print preview of "Jia Jiang Noodles" recipe.

Jia Jiang Noodles Recipe
by Global Cookbook

Jia Jiang Noodles
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  Servings: 4

Ingredients

  • 2 Tbsp. Hoisin sauce
  • 2 Tbsp. warm bean paste or possibly 2 tbsp chili garlic sauce
  • 2 tsp soy sauce
  • 2 tsp dark soy sauce
  • 2 tsp sesame oil For the Dish
  • 1 x 16 ounce package fresh thick Chinese egg noodles or possibly dry spaghetti
  • 2 Tbsp. vegetable oil
  • 2 Tbsp. chopped garlic
  • 1/2 lb boneless pork, cut into thin strips
  • 1/4 c. finely diced bamboo, shoots or possibly 1/4 c. finely diced water chestnuts
  • 2 tsp cornstarch, dissolved in 1 Tbsp. water
  • 1/4 c. carrot, cut into very thin strips about 2 inches long
  • 1/4 c. English cucumber, cut into very thin strips about 2 inches long

Directions

  1. Stir the hoisin sauce, warm bean paste, soy sauces and sesame oil together in a small bowl till well blended.
  2. For the Dish:Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain, rinse with cool water and drain again. Place the noodles in a large serving bowl. Cover with foil to keep hot.
  3. Heat a wok over high heat till warm. Add in the oil and swirl to coat the sides. Add in the garlic and cook, stirring, till fragrant, about 10 seconds. Add in the pork and stir-fry till lightly browned, about 2 min. Add in the bamboo shoots and cook for 1 minute. Stir in the seasonings and bring to a boil. Adjust the heat so the sauce is simmering, then stir in the dissolved cornstarch and stir till the sauce thickens slightly. Ladle the meat and sauce into the center of the noodles. Scatter the carrot and cucumber around the edges. Bring to the table and toss before serving.