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Noodles In Cucumber-Meat Sauce – Za Jiang Mei

Noodles in Cucumber-Meat Sauce - Za Jiang Mei recipe image
This classic Chinese comfort food features tender wheat noodles tossed with a rich, complex sauce made from slow-simmered pork, hoisin, and hot bean paste. The sauce delivers a perfect balance of sweet, salty, and spicy flavors, while the fresh cucumber cubes add a necessary crunch and brightness to cut through the richness. It is a hearty, satisfying meal that comes together quickly, making it ideal for busy weeknight dinners. Serve it hot for a comforting, home-style experience that brings the authentic taste of a Chinese kitchen to your table.
Cooking Method: , ,
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 488
Description
This classic Chinese comfort food features tender wheat noodles tossed with a rich, complex sauce made from slow-simmered pork, hoisin, and hot bean paste. The sauce delivers a perfect balance of sweet, salty, and spicy flavors, while the fresh cucumber cubes add a necessary crunch and brightness to cut through the richness. It is a hearty, satisfying meal that comes together quickly, making it ideal for busy weeknight dinners. Serve it hot for a comforting, home-style experience that brings the authentic taste of a Chinese kitchen to your table.
Directions
  1. 1
    Preheat a wok or large saucepan over medium-high heat. Add the peanut or corn oil.
  2. 2
    When the oil is hot, add the chopped pork butt. Lightly brown the meat, breaking up any clumps with a spatula.
  3. 3
    Add the Chinese rice wine to the wok. Stir together for 1 minute or until the pork is dry and the alcohol has evaporated.
  4. 4
    Push the meat up the sides of the wok to create a space in the center.
  5. 5
    Add the grated ginger, minced garlic, and half of the chopped green onions to the center of the wok. Sauté until fragrant, about 30 seconds.
  6. 6
    Add the hoisin sauce, hot bean paste, sugar, and soy sauce to the center of the wok. Stir-fry until fragrant, about 30 seconds.
  7. 7
    Mix the sauce with the pork. Add the chicken stock and bring the mixture to a boil.
  8. 8
    Reduce the heat to maintain a simmer. Continue cooking, stirring occasionally, until the sauce has thickened to the consistency of spaghetti sauce, about 10 minutes.
  9. 9
    Swirl in 1 tablespoon of the sesame oil. Keep the sauce warm.
  10. 10
    Bring 3 quarts of water to a boil in a large pot. Separate the strands of the fresh noodles by gently pulling the ball apart.
  11. 11
    Add the noodles to the boiling water. Stir gently with a pair of chopsticks to prevent sticking.
  12. 12
    When the water reaches a second boil, add 1 cup of cold water and let it come to a boil again to ensure even cooking.
  13. 13
    Pour the noodles into a colander. Rinse thoroughly with cold water to stop the cooking process and remove excess starch. Drain well.
  14. 14
    Toss the drained noodles with the remaining 1 tablespoon of sesame oil and the remaining chopped green onions.
  15. 15
    Divide the noodles among 6 flat soup plates or bowls.
  16. 16
    Spoon the warm meat sauce over the top of the noodles.
  17. 17
    Garnish with the cucumber cubes, toasted black sesame seeds, and fresh coriander leaves. Serve immediately.

Nutrition Facts

Servings 4 servings

Amount Per Serving
Calories 488kcal
% Daily Value *
Total Fat 31g48%
Saturated Fat 9g45%
Cholesterol 136mg46%
Sodium 106mg5%
Total Carbohydrate 2g1%
Protein 46g92%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chinese noodles, za jiang mei, pork sauce, hoisin sauce, bean paste, cucumber, wheat noodles, umami, stir fry, comfort food, easy dinner, asian cuisine, noodle bowl, garlic, ginger, sesame oil, quick meal
Read it online: https://www.chefs-mate.com/recipe/noodles-in-cucumber-meat-sauce-za-jiang-mei-2/