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Zhajiangmian (with Meat-Miso)

Zhajiangmian (with Meat-Miso)

The meat-miso topping is suitable for any summery chilled noodle dish.

Ingredients

Udon (or somen or Chinese noodles)
4 portions
Minced meat
200 g
Garlic
1 clove
Ginger
1 knob
Gochujang
1/2 tablespoon
Cucumber
2
Japanese leek
1
Myoga ginger
1
Poached eggs
4
* Sugar
1 tablespoon
* Miso
2 tablespoons
* Chinese soup stock
1 teaspoon
* Ground sesame seeds
1 tablespoon
*Water
100 ml

Steps

1. Shred the cucumber. Shred the myoga ginger. Slice the leek to make fine strips. Grate the garlic and ginger.
2. Heat vegetable oil in a frying pan (not listed). Lower the heat and saute the garlic and ginger.
3. When it's aromatic, add the meat and gochujang in a pan to cook over medium heat.
4. When the meat is nearly cooked, add the * seasoning to the pan and simmer the pork until the sauce is almost reduced.
5. Serve the noodles in bowls. Top with plenty of cucumber and meat miso. Top with a poached egg, leeks, myoga ginger and ground sesame seeds if you prefer.
6. You could also add sliced tomatoes for a summery dish.

Story Behind this Recipe

I wanted to prepare a summery noodle dish.