Zha Jiang Mian: Beijing-style Fried Sauce Noodles
With lots of veggies and palatable yellow soy paste, this dish is perfect for any trimester of pregnancy. On one hand, the veggies keep your health well. And at the same time, the tangy-spicy flavour is best suited to satisfy your cravings. Although it has multiple variations, we will be discussing the most popular Beijing-style version here. Let’s learn how to prepare it in the most delicious way together, shall we?
Equipment
- bowl
- Spatula
Ingredients
To prepare the sauce
- 2 tbsp dry yellow soybean paste
- 1/2 tbsp sweet bean sauce
- 1 tbsp cooking oil
- 1 cup water
- 1/2 piece star anis
- 1 whole spring onions chopped
- 1/2 tbsp ginger minced
- 100 g meat diced
Vegetables
- 100 g beansprouts
- 100 g green soybeans
- 1 whole cucumber medium-sized, cut into large, long pieces
- 3 whole raddish medium-sized, sliced
For Noodles
- 2 servings udon noodles
Instructions
- Mix dry yellow soybean paste and sweet bean paste in a bowl.
- Dilute it with water.
- Heat oil in a medium flame.
- Add star anise, spring onion and ginger. Sauté them well until the fragrance comes out.
- Add the diced meat in and cook well.
- Pour the cooked meat into the sauce.
- Bring it to boil. Once it starts boiling, lower the heat.
- Cook it until you get the desired thickness for the sauce.
- Boil the beansprouts and green soybeans in another bowl.
- Boil the noodles well. Rinse and drain the water.
- Place the noodles into two bowls topped with the sauce.
- Serve it with the boiled vegetables.
- Garnish with raw cucumber and slightly cooked radish.
Notes
The recipe includes boiled veggies instead of raw ones as raw veggies are not good for pregnant ladies. It excludes rice wine from the preparation of the sauce. This is as any type of wine can be harmful during pregnancy.
Nutrition
Calories: 323kcal
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