Shanghai Char Jiang Noodles 上海炸酱面

Ingredients

• 250 grams thick noodles (fresh)
• 100 grams meat (minced)
• 1 tbsp Tapioca flour (marinate meat)
• 1 can button mushrooms (diced)
• 1 cloves garlic (minced)
• 20 grams onion (diced)
• 1 tbsp chili bean sauce (doubanjiang sauce)
• 1 tbsp black bean sauce
• 300 ml chicken stock
• 1/2 tbsp soy sauce
• 1/2 tbsp dark soy sauce
• 1/4 tsp ground white pepper
• 1/2 tbsp sugar
• 2 tsp cornflour
• 60 ml water
• 1 stalk spring onion/scalion (diced)
• 1 red chili (diced)

Instructions

1. 1

   First, cook the fresh thick noodles in boiled water for about 5 minutes.

2. 2

   Drain well and set aside on a plate.

3. 3

   Next, marinade minced meat with tapioca flour for at least 30 minutes. And we are ready to make the gravy for the noodles.

4. 4

   --- Cook meat sauce: ---

5. 5

   First heat up wok with 2 tablespoons of cooking oil and saute chopped garlic and onions until fragrant. Add marinated meat and fry till meat changes colour. Then mix in spicy and sweet bean paste. Continue frying and add in sliced button mushrooms.

6. 6

   Next, add in chicken stock and seasonings. Bring the stock mixture to a boil.

7. 7

   Add cornstarch mixture, and mix till gravy thickens.

8. 8

   Pour gravy over thick noodles and serve immediately.

9. 9

   Garnish with spring onions and red chili before serving. Be sure to mix well the noodles and gravy and ENJOY!