GT tableware

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Subscribe to Gourmet

Subscribe to Australian Gourmet Traveller and you could save, plus you’ll receive a Smith and Co candle and diffuser set, valued at over $64.

Gourmet on your iPad

Subscribe to Gourmet Traveller for your iPad.

Minced pork tossed noodles (Zhajiang mian)


You'll need

80 ml (1/3 cup) vegetable oil 5 green onions, finely chopped, white and green parts separated 2 large cloves of garlic, finely chopped 300 gm minced pork 1 tsp white sugar, or to taste 500 gm fresh Shanghai noodles (see note) or udon noodles 1 Lebanese cucumber, seeds removed, cut into julienne   Brown bean sauce 2 tbsp brown bean sauce 1 tbsp hoisin sauce 1 tbsp Shaoxing wine 375 ml (1½ cups) chicken stock (plus extra to thin, if necessary)

Method

  • 01
  • For brown bean sauce, combine ingredients and mix well.
  • 02
  • Heat a wok over high heat and when hot, add oil, white part of green onion and garlic. Stirfry for 20 seconds, add pork and fry until meat turns white and separates. Add sauce, reduce heat to medium and simmer for 5-10 minutes (add another cup of stock if you prefer a thinner consistency). Season to taste with sea salt, ground black pepper and sugar.
  • 03
  • Meanwhile, cook noodles in boiling water for 3-4 minutes. Drain, rinse off excess starch, if necessary, add to wok with remaining green onion and toss through mince mixture. Serve topped with cucumber.
Note Shanghai noodles, eggless noodles made from wheat flour, are available from Asian grocers. To prevent them sticking together after cooking, add a splash of oil and toss through. This is especially helpful if you are cooking them ahead of time.

This dish is also referred to as minced pork with brown bean sauce. I prefer to call it Beijing noodles with Chinese 'Bolognese' sauce. A typical one-dish meal, it calls for brown bean sauce made from fermented soy beans and wheat flour. 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.

At A Glance

  • Serves 4 people
GT
Signature Collection

Find out more about the Gourmet Traveller Signature Collection by Robert Gordon Australia, including where to buy it in store and online.

Read More
Twenty
things to do this autumn

Whether it's foraging for wild mushrooms in a picturesque Victorian forest or watching a film by moonlight in Darwin, we've got you covered with 20 exciting autumn experiences from around Australia.

Read More
Gourmet TV

Check out our YouTube channel for our latest cover recipes, chef cooking demos, interviews and more.

Watch Now

At A Glance

  • Serves 4 people

You might also like...

Adriano Zumbo's Christmas recipes

recipes

Christmas pudding ice-cream

Holiday entertaining recipes

recipes

Raspberry and Mint Mojito

David Thompson's Thai recipes

recipes

Neil Perry: Prawn cocktail

Strawberry recipes

recipes

Serge Dansereau: Blueberry vanilla tart

Longrain recipes

recipes

Barbecue trout bundles with prosciutto and button mushrooms

Barbecue recipes

recipes

Serge Dansereau: Homemade lemonade

Fast spring recipes

recipes

Serge Danserau: Duck confit and potato terrine

Chorizo recipes

recipes

conversion tool

 
get the latest news

Sign up to receive the latest food, travel and dining news direct from Gourmet Traveller headquarters.

×