July 03, 2009                    

Noodle with Minced Beef and Soya Bean ( Ja Jiang Mien )

 

		Noodle with Minced Beef and Soya Bean

 

 

Soya bean paste		Dry Shanghai noodle (Also known as longevity noodle)		Szechuan preserved vegetable

 

Ingredients:   . 1 packet dry noodle (200g) . 4 tbsp cooking oil   2 bibs garlic, chopped   2 tbsp soya bean paste, chopped   parsley for garnishing a. 50g button mushrooms, sliced   1 whole char-choy (Szechuan preserved vegetable), cut in strips and soak in water for 30 minutes to reduce salt level.   250g minced beef/chicken b.   500 ml water, salt to taste, 1tbsp cooking white wine, 2 tbsp soy sauce c. 1/2 cucumber, 1 big onion, 1 carrot, cut into strips		Serves 3 Cook time 20 minutes Method:   1.   Scald dry noodle in hot water till soft or cooked al dente. Refer to noodle preparation. Rinse over running tap water and sieve dry. 2. Heat oil. Fry garlic and soya bean till fragrant. 3. Add (a), stir fry for 2 minutes. 4. Add (b), bring to boil. 5. Add noodle and stir to mix well. Garnish with parsley. 6. Serve hot. Serve with chili sauce.
		Chili sauce for the noodle   Pound 5 cayenne with 50 g of dried shrimp till fine, add 4 pips of garlic and pound coarse. Add and mix thoroughly with 2 tbsp of lime juice or vinegar, 1tsp of sugar, salt to taste and 1tbsp soy sauce.

 

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