Hello everybody, it is me, Dave, welcome to our recipe page. Today, we’re going to make a special dish, delicious! zhajiang udon noodles with ground meat and green pepper. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Australian Gourmet Traveller Chinese recipe for minced pork tossed noodles (Zhajiang mian) by Tony Tan. A reputable brand is Pun Chun. In essence, the dish is nothing more than cooked noodles tossed with this meat sauce, topped with crunchy shredded cucumber.
Delicious! Zhajiang Udon Noodles with Ground Meat and Green Pepper is one of the most well liked of recent trending foods in the world. It’s appreciated by millions every day. It’s easy, it is fast, it tastes delicious. Delicious! Zhajiang Udon Noodles with Ground Meat and Green Pepper is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook delicious! zhajiang udon noodles with ground meat and green pepper using 13 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Delicious! Zhajiang Udon Noodles with Ground Meat and Green Pepper:
- Make ready 120 grams Ground pork
- Prepare 5 Green peppers
- Take 1 Carrot
- Take 1 from 1 head of broccoli Broccoli stems (if you have some left tover)
- Take 1 Grated ginger
- Take 1 Grated garlic
- Make ready Flavoring ingredients:
- Prepare 2 tbsp Tianmianjiang (Chinese sweet bean paste)
- Get 1 1/2 tbsp Soy sauce
- Take 2 tsp Sake
- Make ready 1 pinch Sugar
- Prepare 1 dash Chicken stock granules
- Make ready 1 tsp (If you want to make it spicy) Doubanjiang
People in Japan eat Udon ususally in hot soup with some meats Udon are noodles made with flour, salt and water. The best Udon you could have may be home Divide noodles and soup into bowls and sprinkle on the rest of the green onions and shichimi if you. While zhajiang originates from the north of China, variations exist all over East Asia. I grew up with the Taiwanese rendition heavy on sugar and ground pork with an almost Bolognese-like consistency.
Steps to make Delicious! Zhajiang Udon Noodles with Ground Meat and Green Pepper:
- Heat the sesame oil in a pan and cook the green pepper, broccoli stems and carrots, Once cooked, transfer to a plate.
- Combine the tianmianjiang, sake, sugar, soy sauce and chicken stock granules.
- In the same pan, heat the sesame oil and add the grated garlic and grated ginger and cook until fragrant.
- Add the ground pork and when cooked through, add the seasonings and combine with the meat.
- Return the vegetables to the pan.
- Cook the udon noodles and cool well in cold water. Plate the noodles and top with the pork and vegetable mixture and done!
- I had leftover broccoli stems so I sliced them thinly and added them to the dish. They're nutritious and delicious!!
Korea has its own variety known as jjajangmyeon with an inky jet-black soybean sauce. Zhajiangmian (Old Beijing Noodles with Fried Bean Sauce) (Chinese: 炸酱面; lit.: 'fried sauce noodles'), or "noodles with soybean paste", is a Chinese dish consisting of thick wheat noodles topped with zhajiang sauce. Fuchsia Dunlop's Zhajiang Noodles from her new cookbook Every Grain of Rice feature a thick, savory concoction of ground pork belly What worked: A warm bowl of noodles is hard to pass up, and these zhajiang noodles did not disappoint. Both rich from the pork and fresh from the copious vegetables. Introduction of Zhajiang mian: Zhajiang mian (fried sauce noodles) is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with fermented soybean paste.
So that’s going to wrap this up with this special food delicious! zhajiang udon noodles with ground meat and green pepper recipe. Thank you very much for your time. I am sure you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
