Zha jiang mian

Zha Jiang Mian
Tsai Sau Fang

Serves 4

1 pot water
500g yang chun mian* (or bai yu mian*)
3 tbsp cooking oil
2 tbsp minced garlic
2 pcs firm tofu (tau kwa), diced
500g minced pork
3 tbsp sweet bean sauce**
3 tbsp chilli bean sauce**
2 tbsp light soya sauce
2 tbsp sugar
2 tbsp Chinese cooking wine** (hua diao jiu)
1 cup water
3 tsp corn starch
1 small carrot, julienned
1 small cucumber, julienned

*Available at the Asian dried noodles section in Cold Storage and Fairprice Finest
**Available at the Asian condiments section in Cold Storage and Fairprice Finest

1. Bring a pot of water to the boil. Cook the noodles, drain and set aside.
2. Heat 2 tbsp oil in a pan. Add the garlic, firm tofu and minced pork, and stir-fry over medium heat until the meat is cooked. Set aside.
3. Clean the pan, and heat the remaining 1 tbsp oil. Add the sweet bean sauce and chilli bean sauce, and stir-fry over low heat for 15sec.
4. Add the cooked garlic, firm tofu and minced pork, and stir-fry until the ingredients are mixed well.
5. Add the light soya sauce, sugar and Chinese cooking wine, and simmer until fragrant. Add enough water to cover the ingredients, and let the sauce come to a boil.
6. Mix the corn starch with a few drops of water, and stir it into the sauce to thicken it. Remove from heat.
7. Add some carrots and cucumbers to the noodles, top with as much sauce as you like, and serve.

Chef’s Tip: If you prefer a more fiery flavour, chop up two chilli padi and stir-fry them with the chilli bean sauce.

This article was originally published in Simply Her June 2015.