Noodles In Cucumber-Meat Sauce - Za Jiang Mei

Recipe Ingredients

2 tablespoons	30ml	Peanut or corn oil
1 1/2 lbs	681g / 24oz	Chopped pork butt
2 tablespoons	30ml	Chinese rice wine - =or=- dry sherry
1 tablespoon	15ml	Grated ginger
1 tablespoon	15ml	Minced garlic
6		Green onions - chopped
1/2 cup	118ml	Hoisin sauce
1/4 cup	59ml	Hot bean paste
2 tablespoons	30ml	Sugar
1 1/2 tablespoons	22ml	Soy sauce
1 cup	237ml	Chicken stock
2 tablespoons	30ml	Sesame oil
1 lb	454g / 16oz	Chinese wheat-flour noodles - fresh, (w/ or withou
1		Cucumber - cut into 1/3" cubes (large)
		Toasted black sesame seeds - (for garnish)
		Fresh coriander leaves - (for garnish)

Recipe Instructions

PREHEAT A WOK OR SAUCEPAN over medium-high heat. Add oil. When hot, lightly brown the pork; break up clumps. Add rice wine; stir together for 1 minute or until the pork is dry. Push meat up the sides of the wok. Add ginger, garlic and half the green onions to the center of the wok; saute until fragrant, about 30 seconds. Add the hoisin sauce, hot bean paste, sugar and soy sauce to the center; stir-fry until fragrant, about 30 seconds. Mix the sauce with the pork, add chicken stock and bring the sauce to a boil. Reduce to simmer and continue cooking, stirring occasionally until sauce has thickened into the consistency of spaghetti sauce, about 10 minutes. Swirl in half of the sesame oil. Keep warm. Bring 3 quarts of water to a boil. Separate strands by gently pulling the ball of noodles apart. Add noodles to boiling water; stir with a pair of chopsticks. When water reaches the second boil, add 1 cup cold water and let it come to a boil again. Pour into a colander. Rinse with cold water. Drain thoroughly and set aside. Toss with remaining tablespoon sesame oil and remaining green onions. Divide noodles among 6 flat soup plates or bowls. Spoon meat sauce on top. Garnish with cucumber, black sesame seeds and fresh coriander leaves.

Source:
Jo Anne Merrill

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