Ja Jiang Noodles

Recipe Ingredients

2 tablespoons	30ml	Hoisin sauce
2 tablespoons	30ml	Hot bean paste
		= (or chili garlic sauce)
2 teaspoons	10ml	Soy sauce
2 teaspoons	10ml	Dark soy sauce
2 teaspoons	10ml	Sesame oil
		For The Dish
1		Fresh thick Chinese egg noodles - (16 oz)
		= (or dried spaghetti)
2 tablespoons	30ml	Vegetable oil
2 tablespoons	30ml	Minced garlic
1/2 lb	227g / 8oz	Boneless pork - cut thin strips
1/4 cup	36g / 1.3oz	Finely-diced bamboo shoots
		= (or finely-diced water chestnuts)
2 teaspoons	10ml	Cornstarch - dissolved in
1 tablespoon	15ml	Water
1/4 cup	27g / 1oz	Carrot in very thin 2"-long strips
1/4 cup	59ml	English cucumber in very thin 2" strips

Recipe Instructions

Stir the hoisin sauce, hot bean paste, soy sauces and sesame oil together in a small bowl until well blended.

For the Dish: Bring a large pot of water to a boil. Cook the noodles according to package directions. Drain, rinse with cold water and drain again. Place the noodles in a large serving bowl. Cover with foil to keep warm.

Heat a wok over high heat until hot. Add the oil and swirl to coat the sides. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the pork and stir-fry until lightly browned, about 2 minutes. Add 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 until 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.

This recipe yields 4 servings.

Source:
MARTIN YAN'S CHINATOWNS with Martin Yan - (Episode: Noodle Makers) - - from the TV FOOD NETWORK CANADA

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