How to Prepare Homemade Zhajiangmian (with Meat-Miso)

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The ingredients needed to make Zhajiangmian (with Meat-Miso):

1. Prepare 4 portions Udon (or somen or Chinese noodles)
2. Take 200 grams Minced meat
3. Make ready 1 clove Garlic
4. Prepare 1 knob Ginger
5. Take 1/2 tbsp Gochujang
6. Get 2 Cucumber
7. Get 1 Japanese leek
8. Take 1 Myoga ginger
9. Get 4 Poached eggs
10. Make ready 1 tbsp ＊ Sugar
11. Make ready 2 tbsp ＊ Miso
12. Prepare 1 tsp ＊ Chinese soup stock
13. Take 1 tbsp ＊ Ground sesame seeds
14. Prepare 100 ml ＊Water

Black bean paste, cucumber, daikon radish, jjajangmyeon noodles, korean radish, olive oil, onion, pork belly, potato, potato starch powder, sesame oil, vegetable oil, water, zucchini. A dish of perfectly chewy noodles with a rich, meaty sauce, Zha Jiang Mian is just another one of those perfect dishes that you don't really mess with too much. With her seemingly incomplete zha jiang mian recipe, it ended up taking two tries to get it right. But its territory is far beyond Beijing.

Steps to make Zhajiangmian (with Meat-Miso):

1. Shred the cucumber. Shred the myoga ginger. Slice the leek to make fine strips. Grate the garlic and ginger.
2. Heat vegetable oil in a frying pan (not listed). Lower the heat and saute the garlic and ginger.
3. When it's aromatic, add the meat and gochujang in a pan to cook over medium heat.
4. When the meat is nearly cooked, add the ＊ seasoning to the pan and simmer the pork until the sauce is almost reduced.
5. Serve the noodles in bowls. Top with plenty of cucumber and meat miso. Top with a poached egg, leeks, myoga ginger and ground sesame seeds if you prefer.
6. You could also add sliced tomatoes for a summery dish.

With her seemingly incomplete zha jiang mian recipe, it ended up taking two tries to get it right. But its territory is far beyond Beijing. And this pork gravy changes from northern China to Southern China with the most two essential sauces stay the same: sweet bean sauce and soybean paste. Zhajiangmian is a Beijing specialty consisting of wheat noodles in soybean sauce and vegetables such as summer radish and sliced cucumbers. The sauce is usually made by cooking ground pork or beef in combination with fermented soybean paste.

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