Shanghai Zha Jiang noodles

Ingredients:

• 500 g Shanghai noodle (I cooked 450 gm)
• 2 tbsp sweet bean sauce (more if you prefer stronger taste)
• 500 g minced pork (I added marinade, see below)
• 1 tbsp oil
• 1 tsp sugar
• 1/2 tsp grated ginger
• 1 tsp minced garlic
• 1 tsp dark soy sauce
• 1/2 cup water (I used Campbell’s salt-reduced chicken stock)
• 1 carrot, thinly shredded
• 1 cucumber, thinly shredded
• chopped spring onions for garnish

Marinade:

• 2 tsp light soy sauce
• 1 tsp cornflour
• 1/2 tsp sugar
• 1 tsp Shaoxing wine
• pepper, to taste

Method:

1. Heat a wok or frying pan with oil. Add pork mince (Note: I mixed it with marinade for 15 minutes before stir frying.) and stir fry until brown. Add ginger and garlic and stir fry together with the pork mince until fragrant.
2. Add sweet bean sauce, dark soy sauce and mix until combined.
3. Add 1/2 cup of water/chicken stock, bring to a boil and then lower heat to a slow simmer until sauce is thicken. Add sugar to taste.
4. Cook the noodle according to packet instructions. Drain and put into four individual serving bowls.
5. Divide pork mince into 4 equal portions and pour on the noodle.
6. Sprinkle with chopped spring onions and garnish with shredded carrots and cucumber.
7. Serve immediately.