zha jiang noodles

Noodles & Pasta

Zha Jiang Noodles

The name of this flavor-drenched dish aptly translates to "fried sauce noodles." A pork- and tofu-flecked sauce gets its savory powers from three layers of distinctive soy condiments. Tossed with thick wheat noodles, the result is satisfying and quite comforting.

Ingredients

2 tablespoons neutral oil, such as canola or avocado
8 ounces ground pork
1 medium onion, diced
1 ½ tablespoons minced fresh garlic
2 tablespoons black bean paste (see tip)
¼ cup shaoxing rice wine (see tip)
2 tablespoons reduced-sodium soy sauce
1 ½ tablespoons dark soy sauce (see tip)
1 teaspoon ground white pepper
6 ounces five-spice pressed tofu (see tip), diced
2 ¼ cups water, divided
3 tablespoons cornstarch
28 ounces fresh shanghai-style or fresh japanese udon noodles (see tip)
2 cups julienned mini cucumbers
½ cup sliced scallions

Directions

Put a large pot of water on to boil.
Heat oil in a large flat-bottom wok over high heat. Add pork; cook, breaking up large pieces, until mostly cooked through, 1 to 2 minutes. Add onion and garlic; cook, stirring occasionally, until the pork is no longer pink and the onion is soft, about 3 minutes. Stir in black bean paste; cook, stirring, until fragrant, about 30 seconds. Add rice wine; cook, scraping up any browned bits, until the liquid has evaporated, about 30 seconds. Stir in reduced-sodium soy sauce, dark soy sauce, white pepper, tofu and 2 cups water. Cook, stirring occasionally, for 5 minutes.
Whisk cornstarch and the remaining 1/4 cup water in a bowl. Add to the pan; cook, stirring, until thickened, 1 to 2 minutes. Remove from heat.
Meanwhile, cook noodles according to package directions. Drain; toss gently with the sauce to combine. Top with cucumbers and scallions.