Bean sauce noodles (ja jeung mein)
2 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ½ | pounds | Egg noodles* |
| ½ | pounds | Ground pork |
| 1 | cup | Cucumber; shredded |
| 2 | tablespoons | Bean sauce; up to 3 |
| 2 | Garlic cloves; minced; up to 3 | |
| ¼ | teaspoon | White pepper |
| ¼ | teaspoon | Salt |
| ½ | teaspoon | Sugar |
| 2 | tablespoons | Chicken broth or water |
| 1 | tablespoon | Oil |
Directions
*Recipe is included in this collection. PREPARATION: Parboil noodles in a pot of water with 3 T. oil for 3 minutes. Rinse under cold water and drain well. COOKING: In wok, heat 1 tbsp. oil. Brown pork with minced garlic and bean sauce until pork is done. Add remainder of seasonings and water. Mix well. Divide noodles into 2 or 3 portions according to appetite. Place in soup bowl. Spoon pork mixture on one side of the noodles and garnish the other side with the shredded cucumber. Serve. DO AHEAD NOTES: Do through cooking of the pork mixture. Before serving, reheat mixture and spoon over cold noodles. COMMENTS: This is a very popular northern dish in which the noodles are served chilled. If you like yours hot (flavor wise), add ½-1 tsp. chili oil when you stir fry and you'll become a fire breathing dragon! Source: "Dim Sum" by Rhoda Fong Yee. Formatted for MM by Karen Adler FNGP13B.
Recipe by: "Dim Sum" by Rhoda Fong Yee Posted to MC-Recipe Digest V1 #991 by The Meades <kmeade@...> on Jan 7, 1998