Zha Jiang Mian (Fried Sauce Noodles)

This recipe came about after I found some beef mince in the freezer and did a bit of research into Chinese noodle dishes using minced beef and pork.



Originating from Beijing, Zha Jiang Mian gets it richness from the miso and hoisin with the Chinese black vinegar cutting through the sweetness.

Serves 2

2tbsp vegetable oil
1 onion, finely chopped
2 garlic cloves, finely chopped
400g beef or pork mince
60g chicken stock
2tsp miso paste
2tsp Sriracha or similar chilli sauce
1tbsp hoisin sauce
1tbsp dark soy sauce
2tsp Chinese black vinegar
1tsp honey
1/2tsp ground ginger
Fresh coriander, chopped
Noodles, to serve

Heat the oil in a wok or large shallow pan over a medium heat. Gently fry the onions of a couple of minutes then add the garlic and fry for another minute.

Turn the heat up and go in with the meat. You'll want to fry the meat until it's nicely browned all over.

Now pour in the stock, miso, chilli sauce, hoisin, soy, vinegar, honey and ginger. Bring it all to a boil, then reduce to a simmer and allow it to reduce. This should take about 5 minutes.

Serve with the noodles and garnished with the coriander.