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
|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|
1Cook the udon noodles and set aside.
2Combine the ★ marked ingredients.
3Mince the onion and shiitake mushrooms and roughly slice the Japanese leek.
4Heat sesame oil in a pan and cook the garlic and ginger over medium-high heat. When fragrant, add the meat and onion.
5When 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.
6Once everything has cooked, add the sauce made in Step 1 and cook until most of the liquid has evaporated.
7Serve the hot noodles in bowls and top with the meat mixture and garnish with the remaining Japanese leeks and you're done.
8Mix everything together to coat the noodles with the sauce.