Recipe of Any-night-of-the-week Spicy Zhajiangmian-style Udon Noodles with Lots of Ground Meat

Spicy Zhajiangmian-style Udon Noodles with Lots of Ground Meat. Use a deep-flavored miso such as red miso. The Easy Noodle Cookbook: Noodles Recipes You Can Make in Less than an Hour! While the noodles boil, make a quick soy, hoisin sauce and stir fry up some ground chicken (which you can omit if you prefer), lots of bell peppers, ginger, and fresh chilies.

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Ingredients of Spicy Zhajiangmian-style Udon Noodles with Lots of Ground Meat

1. Prepare 2 of packets Udon noodles.
2. You need 100 grams of Ground meat.
3. It's 1/3 each of Japanese leek, carrot.
4. It's 2 tbsp of Miso.
5. It's 1 of Sugar, ichimi spice, sesame seeds, ginger.
6. You need 1 of cucumber and about 2 cm Cucumber, daikon radish.

A lot of recipes call for frozen and then thawed tofu to replicate either chicken or pork. I wanted ground meat and instead of trying to grate already frozen tofu, I was curious what would happen if I grated the tofu first and then froze it. The answer is it replicates ground pork really well! Yaki udon has a soy sauce base that is glazed over the noodles, vegetables, and meat.

Spicy Zhajiangmian-style Udon Noodles with Lots of Ground Meat step by step

1. Chop up the leek, carrot and ginger very finely. Finely julienne the cucumber and daikon radish. Stir fry the meat, leek, carrot and ginger in a frying pan or pan..
2. When the meat is cooked add the miso, sugar, ichimi spice and sesame seeds to flavor it..
3. Put the cucumber and daikon on top of the cooked udon noodles, pour over the meat-miso sauce and it's done..

There's a lot of variation with this sauce as much as there is with the different add-ins, but soy sauce is the main ingredient. There are many variations on zha jiang mian, but the basics are the same: meat (usually chopped or ground pork, sometimes seafood) and vegetables (onion, plus napa cabbage, zucchini, carrot, potato or sweet potato) combined with a thick fermented soybean sauce that is first fried in oil to bring out its depth of flavor. Heat a wok over medium-high heat. When hot, swirl in the cooking oil. Push aside the onion and ground beef to one side of the wok to create a small spot to fry the garlic.