Spicy Zhajiangmian-style Udon Noodles with Lots of Ground Meat. Use a deep-flavored miso such as red miso. The Easy Noodle Cookbook: Noodles Recipes You Can Make in Less than an Hour! While the noodles boil, make a quick soy, hoisin sauce and stir fry up some ground chicken (which you can omit if you prefer), lots of bell peppers, ginger, and fresh chilies.
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You can have Spicy Zhajiangmian-style Udon Noodles with Lots of Ground Meat using 6 ingredients and 3 steps. Here is how you achieve it.
Ingredients of Spicy Zhajiangmian-style Udon Noodles with Lots of Ground Meat
- It's 2 of packets Udon noodles.
- It's 100 grams of Ground meat.
- It's 1/3 each of Japanese leek, carrot.
- It's 2 tbsp of Miso.
- You need 1 of Sugar, ichimi spice, sesame seeds, ginger.
- Prepare 1 of cucumber and about 2 cm Cucumber, daikon radish.
A lot of recipes call for frozen and then thawed tofu to replicate either chicken or pork. I wanted ground meat and instead of trying to grate already frozen tofu, I was curious what would happen if I grated the tofu first and then froze it. The answer is it replicates ground pork really well! Yaki udon has a soy sauce base that is glazed over the noodles, vegetables, and meat.
Spicy Zhajiangmian-style Udon Noodles with Lots of Ground Meat step by step
- Chop up the leek, carrot and ginger very finely. Finely julienne the cucumber and daikon radish. Stir fry the meat, leek, carrot and ginger in a frying pan or pan..
- When the meat is cooked add the miso, sugar, ichimi spice and sesame seeds to flavor it..
- Put the cucumber and daikon on top of the cooked udon noodles, pour over the meat-miso sauce and it's done..
There's a lot of variation with this sauce as much as there is with the different add-ins, but soy sauce is the main ingredient. There are many variations on zha jiang mian, but the basics are the same: meat (usually chopped or ground pork, sometimes seafood) and vegetables (onion, plus napa cabbage, zucchini, carrot, potato or sweet potato) combined with a thick fermented soybean sauce that is first fried in oil to bring out its depth of flavor. Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic.
