🍝 Zha Jiang Mian, Cantonese Style! (炸醬麵)

ground pork

🥗Healthier: ground turkey

💰Cheaper: ground beef

Ground turkey reduces fat content while still providing protein.

soy sauce

🥗Healthier: low-sodium soy sauce

💰Cheaper: tamari

Low-sodium soy sauce reduces sodium intake without sacrificing flavor.

fermented soybean paste

🥗Healthier: miso paste

💰Cheaper: soy sauce

Miso paste offers a similar umami flavor with fewer calories.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is healthier while canola oil is more budget-friendly.

Cut 1/2 lb of pork shoulder into thin strips.

Marinate the pork with 1 tbsp of cornstarch, 1 tbsp of oyster sauce, 2 tsp of light soy sauce, 1/4-1/3 tsp of white pepper, and 1 tbsp of water. Mix well.

Dice 1/2 oz of shallots and 1/2 oz of green onions, using only the green part for garnish.

Smash and peel 3 cloves of garlic, then dice them.

Cut cucumber into three 2-3 inch segments, remove the core, and slice into thin strips.

Prepare the sauce by mixing 2 tbsp of red vinegar, 1 tbsp of white rice vinegar, 1 tbsp of hoisin sauce, 1 tbsp of ground bean sauce, 2 tbsp of tomato sauce, 2 tbsp of sugar, and 1/2 cup of water. Adjust to taste.

Make a slurry with 2 tsp of potato starch and 2 tbsp of water.

Cook 1 lb of fresh egg noodles in boiling water until just soft, about 4-5 minutes, then shock in cold water.

Dunk the noodles back into hot water for 30-40 seconds to warm them up, then drain and add 2 tbsp of oil to prevent sticking.

Heat a wok on high, then lower to medium heat and add 2 tbsp of oil.

Add the marinated pork to the wok and cook until browned, stirring occasionally.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens