Monday afternoon has officially become my food blogging day. Monday is the one day each week that I definitely don’t have work and Amelia is in the nursery in the afternoon. Right now with the summer holidays she goes to nursery on Monday, Tuesday and Thursday afternoons and while recently I’ve been working on both of those days, I’m not on the Monday.
So on Mondays Chris is always out working the whole day so I play with Amelia, do some houseworks but in the afternoon I cook. If you read my last blog post you’ll see that I’ve started baking, which I’m really enjoying, but I wanted to cook something savoury for my blog. Monday is kind of like my preparation day for the week. I cook for my blog but I also cook many days worth of food for the week. For example I cooked the recipe below today but I also cooked fish pie which will last us at least a couple of days,
It feels really nice to be able to cook for my blog again. I love sharing recipes that I know and once I start university this autumn I really hope I can find time to keep updating this blog.
And yes, I mentioned university. University! One of the dreams I had as a young adult was to study at university and while I studied the equivalent of a diploma in Taiwan in cooking, I’ve always wanted to study something to do with art. Towards the end of my college course most of my class mates, including myself, applied to study illustration at Edinburgh College of Art (part of University of Edinburgh) and I was the only one to get a place on the course. I’m both really excited and nervous about starting the course but this is a real “dream come true” for me and I’m anxious to get started.
I feel nervous about starting a new course and meeting new people but fingers crossed my new classmates are at least as nice as my college classmates (well, most of them!).
Back to this blog post, today’s recipe is for one of my favourite noodle dishes; Zha Jiang Noodles (Zha Jiang Mian, 炸醬麵). My grandfather and my mother used to cook this noodle dish very often when I lived at home and I believe this was for quite a few reasons. First of all it’s really easy dish to prepare, has lots of vegetables and it’s pretty cheap. Essentially you can have a big bowl of hot delicious noodles in the same time it takes to make mash potato.
I altered the recipe a little bit by adding edamame beans as all of my family love these beans. The original recipe had things like finely chopped green beans but for preference I added edamame beans instead.
So that’s Zha Jiang Noodles, hope you like them
Dry noodles. No exact amount, just as much as you want to eat.
200g pork mince or beef mince
120g bean sprouts
1 carrot, chop finely
6 pieces of dried bean curd, finely chopped (you can find it in Chinese supermarkets, usually stored in the “fridge” area)
1 bowl of edamame beans
2 tablespoon finely chopped shallots
3 spring onions finely chop
1/2 cup water
2 teaspoons corn flour
2 tablespoons soy sauce
3 tablespoons sweet bean sauce
1.5 tablespoons chilli bean sauce
1 teaspoon sesame oil
1 teaspoon sugar
- Boil a big pot of water and blanch the carrot and bean sprouts. Use the same water to cook the noodles. Once the noodles are cooked, refresh in cold water and toss some oil on the noodles to prevent the noodles sticking together.
- Heat up two tablespoons of oil in a wok and saute the spring onions and shallots until soft.
- Keep the stove at full power and add the pork mince until cooked (the mince should turn white). Add dried bean curd and stir fry for another 3-5 minutes.
- Add sweet bean sauce and chilli bean sauce, stir fry for another 3 minutes. Add edamame beans (optional), water, soy sauce, sesame oil and sugar. Mix evenly.
- Mix corn flour with a couple tablespoons of cold water and add into step 4 and mix evenly. Cook for another couple minutes and it’s ready to serve.
- Serve with noodle, bean sprout and carrot.