Cha Chiang Mein
ingredients

Servings: 4

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Ground lean pork (or tiny shrimp)
300 grams or 2/3 pound

Sesame oil
30 milliliters or 2 tablespoons

Oriental dried egg noodles
300 grams or 2/3 pound

Peanut (or other veg.) oil
30 milliliters or 2 tablespoons

Coarsely minced garlic
5 milliliters or 1 teaspoon

Thickly sliced scallions
3 tablespoons

Coarsely minced fresh ginger
50 milliliters or 3 tablespoons

Minced fermented black beans
15 milliliters or 1 tablespoon

Soy sauce
20 milliliters or 4 teaspoons

Rice (or wine) vinegar
30 milliliters or 2 tablespoons

Unseasoned chicken stock
6 centiliters or 1/4 cup

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Cha Chiang Mein
cooking steps

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Bring the pork to room temperature. Bring 1 liter or 4 quarts of water and the sesame oil to a rolling boil in a 1 1/2 liter or 6 quart pot over high heat.

Add the egg noodles to the boiling water and cook them for 3 minutes, or according to package directions. Drain the noodles and transfer them to a warm bowl of sufficient size to accommodate the tossing task described in step 7. Cover bowl and reserve for step 7.

Heat the peanut oil in a wok over moderate heat.

Add the pork and stir-fry the preparation for 3 minutes, breaking up the lumps as you cook the meat.

Add the garlic, scallions, ginger, and black beans, and stir-fry the ingredients for 1 minute.

Pour the soy sauce, vinegar, and chicken stock into the meat mixture. Cook it for 3 minutes, stirring frequently.

Spoon the pork sauce over the noodles. Toss the ingredients before transferring them to individual bowls or plates, and serve immediately.

 

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Also learn my recipes,
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China - Cha Chiang Mein
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Japan - Oyako Donburi
Mexico - Huevos Rancheros
Morocco - Couscous
Spain - Arroz Con Pollo
Thailand - Tom Yam Kung
Turkey - Yalanci Dolma

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