2 teaspoons (dissolved in twice the amount of water)
4 teaspoons (1 teaspoon per serving)
Green onions or other toppings of your choice
Finely chop the ginger, green onion, shiitake mushrooms, and bamboo shoot.
Combine the ★ ingredients.
Heat some oil in a frying pan and stir-fry the ginger and green onion, taking care not to let it burn. It will smell very nice.
Add the ground pork. After about 20 seconds, flip it over and stir fry with a cutting motion using a wooden spatula. If you use a cutting motion the meat won't get sticky.
It will be like this.
Add the shiitake mushroom and bamboo shoot and continue stir-frying.
When everything is cooked through, add the combined ★ all at once. Simmer for 5 to 6 minutes while stirring occasionally.
Turn the heat off and add the katakuriko dissolved in water little by little while stirring. Stir over low heat until the sauce is thickened. The meat-miso sauce is now done.
Cook the noodles following package instructions, drain well, wash under running water and put on serving plates. Drizzle each portion with 1 teaspoon of sesame oil and mix.
Pour the meat-miso sauce over the noodles, top with the julienned cucumber and it's done! Bon appetit!
Here the meat-miso sauce is served with rice and sprinkled with some chopped green onions. This is yummy too.
A version of the zhajiangmian with chopped green onions and sesame seeds as topping.
Story Behind this Recipe
I tried to recall the meat-miso sauce (nikumiso) I learned how to make at a cooking class a long, long time ago.
If you are serving the noodles hot, wash them rapidly using hot water at Step 9, then drain well and stir-fry with 1 teaspoon of sesame oil per person as per the directions. You can use 1/2 teaspoon of Weipa soup base paste instead of the Chinese soup stock granules called for in the recipe.