Go Back
JIaJiang Noodles

JiaJiang Noodles

Savoring Spoon
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings 4

Ingredients
  

Sauce

  • 1/2 pound pork belly sliced 1/2 inch cubes with skin on
  • 1 tablespoon diced ginger
  • 1 green onion diced
  • 3 cloves garlic diced
  • 1/2 onion diced
  • 3 large king oyster mushrooms diced
  • 1/4 cabbage diced
  • 4 tablespoons black bean sauce soy bean sauce
  • 1.5 cups stock
  • 1 tablespoon sesame oil
  • 2 rolls noodles ~ 14 oz
  • optional: 6 frozen shrimp
  • optional: 2 eggs

slurry

  • 1 tablespoon sugar
  • 2 teaspoon corn starch
  • 4 tablespoons of noodle water

Extras

  • cucumber for garnish
  • fried egg

Vegetable Stock (alternatively use purchased stock)

  • 1/2 carrot
  • 3 green onion
  • 1/2 onion
  • 6 cloves garlic pealed
  • 6 dried shittake mushrooms
  • 1 piece dried kelp

Instructions
 

Stock

  • Add all vegetable stock ingredients to a pot
  • Add 9 cups water
  • Boil for 30 minutes on high
  • Pour stock over filter to remove all solids. Reserve the liquid as stock.

Sauce and Noodles

  • Dice pork belly to 1/2 inch cubes with skin on. Dice all vegetables.
  • Mince ginger, green onion, and garlic
  • Add 1 tablespoon oil, cook pork belly in it, until pork belly is crispy (about 5 minutes)
  • Drain the oil from the pork belly into the sink.
  • Add minced ginger, green onion, garlic and stir fry with pork belly till aromatic.
  • Add diced cabbage, onion, mushroom and stir fry 2 minutes.
  • Make an empty spot at center of pot and ddd black bean sauce to center of pot, stir fry for 30 seconds till aromatic.
  • Mix black bean sauce in with rest. Add 1.5 cup stock stock. Cover and cook for 10 minutes.
  • Meanwhile cook the noodles in a separate pot, by bringing to boil 2 portions of noodles (x oz) with enough water to cover the noodles.
  • Remove about 5 tablespoons of starchy noodle water, mix in 1 teaspoon cornstarch till dissolved. Add 1 tablespoon sugar. Mix well. Add this slurry to the sauce to thicken it.
  • Add 1 tablespoon sesame oil to sauce to make it shiny (key step!). Turn off stove, sauce is done!
  • Cut 1/4 of a cucumber into matchsticks by slicing in diagonal discs and then slicing discs vertically along long end.
  • Rinse noodles under cold water to make chewier. Add 1 portion noodles to serving plate, add sauce, and garnish with cucumber.
  • (optional: fry two eggs sunny side up and garnish on top of each bowl of noodle)

Notes

The stock recipe makes about 8 cups of stock, which you can save and use for many recipes. You only need 1 cup of stock for this particular recipe.
The cucumber garnish, and fried egg are options that can be added to the noodle if you like.
In addition to pork belly, pork shoulder is another popular meat to use in this dish.
You may also like adding cubed potatoes to the sauce in addition to the diced cabbage and onions.