My Dry Version Of Zha Jiang Mian

• 1 bowl noodles fresh, substitution: spagetti/instant noodles
• 3 tablespoons oil
• 1 tablespoon minced garlic
• 1 teaspoon minced ginger
• 1 teaspoon chilli flakes in oil
• 1 bowl pork /chicken, finely chopped
• 3 tablespoons Shaoxing wine /beer, I personally think beer is better
• 1 tablespoon yellow bean paste black/
• 1 teaspoon dark soy sauce
• 1 pinch sugar
• 3 drops sesame oil
• ground black pepper a sprint of
• cucumber skinned & finely sliced for garnishing

1. 1. Cook the noodles according to the instructions on the packing. Drained. Add a tbsp of oil & toss. Keep warm.
2. 2. Heat wok with remaining of oil. Add garlic, saute a few seconds before adding ginger. Continue stir-fry until the colour turns a little brownish. Add chilli flakes and stir-fry until fragrant.
3. 3. Add pork/chicken. Stir for 1 min before adding shaoxing wine/beer. Stir well, then add bean paste as well as sugar. Keep stirring until the meat is cooked.
4. 4. Sprint some black pepper & sesame oil for a better aroma.
5. 5. Spoon the mixture on top of noodles & garnish with some shredded cucumber before serving hot.

bowl noodles, oil, garlic, ginger, chilli flakes, pork, shaoxing wine, yellow bean, soy sauce, sugar, sesame oil, ground black pepper, cucumber

Taken from www.yummly.com/recipe/My-Dry-Version-of-Zha-Jiang-Mian-1692871 (may not work)