Beijing Noodles with Zha Jiang Sauce
Ingredients
Noodles
- 225g (a little less than a cup) AP Flour
- 100ml Water
- 1/2 tsp Salt
Zha jiang sauce
- 100g (5 tbs + 1tsp) Red Miso
- 17g (1 tbs) Sweet Bean Sauce (can sub with hoisin)
- 50ml Boiling Water
- 2 Garlic Cloves
- 1 tbs Scallion
- 1 inch Ginger
- 1/4 cup Vegetable Oil
Garnish
- Various vegetables such as cucumber, celery, carrot, and preserved mustard stem
Preparation
In a bowl mix together flour, water and salt to form into a dough ball. Knead for 5-8 minutes on the counter top, then cover with a tea towel and let rest for 5 minutes.
Roll dough ball into rectangles of a few mm thickness. Dust each side with flour and fold 1-2 times. Cut with a knife and set aside, making sure to flour them liberally to prevent sticking.
Make sauce by mixing the two bean pastes with boiling water. In a pan, heat oil and saute scallion, garlic, and ginger until fragrant, then add the bean paste mixture. Stir continuously for 15 minutes until the oil is incorporated. Use a nonstick pan for best results.
Blanch noodles in boiling water for 1 minute, then add to a bowl and top with sauce and garnish.
