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ridiculously complicated ja jian noodle recipe from my dad, transcribed as he was cooking it
Makes about 8 servings.
chinese flour noodles (as needed)
1 1/2 lb bean sprouts
2 cucumbers
1 green onion bunch
4 dried brown mushrooms
1/2 cup yellow onion
1/2 cup dried shrimp
1 ginger root
1 1/2 lb ground pork
4 baked tofu cakes/squares
2 heaping tbsp broad bean paste
chinese name: "do ban jian" (literal: bean petal sauce)
3 heaping tbsp sweetened soybean paste (alternate name: sweet flour sauce)
chinese name: "tien mien jian" (literal: sweet noodle sauce)
4 cloves garlic
3 tbsp cooking oil
salt, pepper, and garlic powder to taste
2 tbsp cooking wine
1 tbsp chicken bouillon
2 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil
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1. Soak the bean sprouts in cold water for approximately 10 minutes.
2. Soak the dried mushrooms until they hydrate, then chop finely.
3. Soak the dried shrimp until they hydrate, then chop finely. Place mushrooms and shrimp in a bowl together.
4. Slice the ginger into 4 thin strips.
5. Chop the onion into thin strips.
6. Chop the green onion finely.
7. Remove the bean sprouts from cold water and boil for about 5 minutes. Strain in colander and soak in cold water again.
8. Peel cucumber and slice vertically into dill slices, then slice again into thin strips.
9. Mince the tofu cakes finely into tiny squares by cutting them horizontally into four slices, vertically cutting them into strips, and chopping the strips.
10. Heat oil in wok, then add ginger. Cook until brown, then add the shrimp and mushroom mixture.
11. Sautee for a minute, then add pork and cooking wine.
12. When pork is no longer red, add in garlic, pepper, and chicken bouillon to taste.
13. Sautee for a few minutes before adding in onions. Add salt and sugar to taste.
14. Once pork is cooked thoroughly, part the mixture in the middle to make room for the pastes. Simmer in the wok until hot, then mix thoroughly.
15. Remove ginger from the mixture once finished. Add in chopped tofu and soy sauce and mix thoroughly.
16. When done cooking, remove heat and add in green onions and sesame oil.
17. Boil noodles for as many portions as needed. When noodles are cooked, strain in colander. Serve in a bowl with ja jian mixture scooped over noodles. Top with cucumbers and bean sprouts, add vinegar if desired.
Makes about 8 servings.
chinese flour noodles (as needed)
1 1/2 lb bean sprouts
2 cucumbers
1 green onion bunch
4 dried brown mushrooms
1/2 cup yellow onion
1/2 cup dried shrimp
1 ginger root
1 1/2 lb ground pork
4 baked tofu cakes/squares
2 heaping tbsp broad bean paste
chinese name: "do ban jian" (literal: bean petal sauce)
3 heaping tbsp sweetened soybean paste (alternate name: sweet flour sauce)
chinese name: "tien mien jian" (literal: sweet noodle sauce)
4 cloves garlic
3 tbsp cooking oil
salt, pepper, and garlic powder to taste
2 tbsp cooking wine
1 tbsp chicken bouillon
2 tsp sugar
1 tbsp soy sauce
1 tsp sesame oil
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1. Soak the bean sprouts in cold water for approximately 10 minutes.
2. Soak the dried mushrooms until they hydrate, then chop finely.
3. Soak the dried shrimp until they hydrate, then chop finely. Place mushrooms and shrimp in a bowl together.
4. Slice the ginger into 4 thin strips.
5. Chop the onion into thin strips.
6. Chop the green onion finely.
7. Remove the bean sprouts from cold water and boil for about 5 minutes. Strain in colander and soak in cold water again.
8. Peel cucumber and slice vertically into dill slices, then slice again into thin strips.
9. Mince the tofu cakes finely into tiny squares by cutting them horizontally into four slices, vertically cutting them into strips, and chopping the strips.
10. Heat oil in wok, then add ginger. Cook until brown, then add the shrimp and mushroom mixture.
11. Sautee for a minute, then add pork and cooking wine.
12. When pork is no longer red, add in garlic, pepper, and chicken bouillon to taste.
13. Sautee for a few minutes before adding in onions. Add salt and sugar to taste.
14. Once pork is cooked thoroughly, part the mixture in the middle to make room for the pastes. Simmer in the wok until hot, then mix thoroughly.
15. Remove ginger from the mixture once finished. Add in chopped tofu and soy sauce and mix thoroughly.
16. When done cooking, remove heat and add in green onions and sesame oil.
17. Boil noodles for as many portions as needed. When noodles are cooked, strain in colander. Serve in a bowl with ja jian mixture scooped over noodles. Top with cucumbers and bean sprouts, add vinegar if desired.