Dumplings and Noodles by Pippa Middlehurst

Author:Pippa Middlehurst
Language: eng
Format: epub
Publisher: Quadrille Publishing Ltd
Published: 2020-06-20T16:00:00+00:00

To serve

½ cucumber, julienned

2 spring onions (scallions), julienned

1 medium carrot, peeled and julienned

Also known as ‘fried-sauce noodles’, this dish is popular in the food halls and markets of Beijing. Not unlike spaghetti bolognese, it’s essentially a meaty ragù served atop chewy noodles, and in my house it is as familiar, and eaten just as frequently (if not more so), as spag bol. I also serve it with crunchy fresh vegetables, which add bite and freshness to the deep, dark zha jiang sauce.

Begin by cooking your noodles until al dente according to the instructions or on the packet, and then drain, reserving a little of the cooking water. Do not cook them until soft, as they will continue to cook in the frying pan. Rinse in plenty of cold water until they are completely cool (this will prevent them from sticking together) and then set aside.

Heat the oil in a large frying pan (skillet) on a medium–high heat and fry the minced (ground) pork. Spread the pork out in an even layer, ensuring all the meat is in contact with the pan. Leave to cook for 4–5 minutes, stirring from time to time and adjusting the heat if needed, until the pork begins to get crispy and brown.

Add the ginger and stir through the pork until it becomes aromatic. Stir in the rice wine to deglaze the pan and allow this to bubble away completely before adding the ground bean sauce, sweet bean sauce (or hoisin) and the water or stock. Combine everything together well and add the star anise, soy sauce and a pinch of white pepper. Leave to simmer over a medium–low heat for around 10 minutes, keeping an eye on the pan and stirring regularly. The sugars in the sweet bean sauce will caramelize and easily catch on the bottom of the pan if it is left unattended. The finished zha jiang sauce should be thick and dark.

Remove the pan from the heat and add the cooked noodles to the meat sauce, together with a little of the starchy noodle-cooking water. Stir the noodles into the sauce and toss to coat thoroughly.

Serve immediately with the julienned vegetables. Napkin recommended!

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