Spicy Zhajiang Udon Noodles
I miss the dried noodles that I ate often when I lived in Taiwan. So I made something similar with udon noodles.
-It's great with Chinese noodles
-If you want to make it really spicy, add tons of ra-yu, doubanjiang and ground red peppers
-You can also place boiled bean sprouts and/or bok choy under the meat Recipe by Ramuchi
Ingredients serves 2
|2||servings Udon noodles|
|1 tsp||Sesame oil|
|1 clove||Garlic (minced)|
|2||cm Ginger (grated)|
|200 grams||Ground meat|
|2 tbsp||★ Water|
|3 tsp||★ Soy sauce|
|2 tsp||★Ra-yu (Japanese chili oil)|
|2 tsp||★ Doubanjiang|
|1 tsp||★Chicken soup base granules|
|1 tsp||★Tianmianjiang (Chinese sweet bean paste)|
|1 tbsp||★Ground white sesame seeds|
Cook the udon noodles and set aside.
Combine the ★ marked ingredients.
Mince the onion and shiitake mushrooms and roughly slice the Japanese leek.
Heat sesame oil in a pan and cook the garlic and ginger over medium-high heat. When fragrant, add the meat and onion.
When the meat is cooked, add the shiitake mushrooms and half of the Japanese leeks (leave the other half for the garnish) and cook for another a few minutes.
Once everything has cooked, add the sauce made in Step 1 and cook until most of the liquid has evaporated.
Serve the hot noodles in bowls and top with the meat mixture and garnish with the remaining Japanese leeks and you're done.
Mix everything together to coat the noodles with the sauce.