Chinese noodle dish

Ingredients for 2 servings:

• 250 g Chinese egg noodles (Mie)
• 200 g minced pork
• 50 g mushrooms (shiitake), dried
• 30 g soy sprouts
• 25 g chives, Chinese garlic chives
• 2 tbsp sauce (hoisin)
• ¼ cucumber(s)
• 300 ml chicken broth
• 4 tsp soy sauce
• 2 tsp red wine
• 2 tsp sugar
• pepper
• possibly sauce thickener
• oil

Instructions

Working time approx. 20 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 20 minutes

Zha Jiang Mian

Soak the dried shiitake mushrooms in water for about 1 hour. This step is unnecessary for fresh mushrooms. Roughly dice or chop the mushrooms and garlic chives. Add the bean sprouts to boiling water for about 30 seconds and set aside. Cut the cucumber into thin strips, about 5 cm long. Heat a pan and fry the minced meat in a little oil until crumbly. Then add the hoisin sauce and mix. Add the mushrooms and garlic chives and fry until the mushrooms are also well seared. In the meantime, mix the chicken stock with the soy sauce, wine, sugar, and pepper and add to the pan. Let it simmer for a few minutes. In the meantime, prepare the noodles according to the package instructions. If the sauce is too runny, thicken slightly with a sauce thickener. Season to taste. Then serve the noodles with the sauce and garnish with the cucumber and bean sprouts.