Kyoto Cooking Circle monthly recipe

‘Use seasonal vegetables from Kyoto to make Traditional Beijing stir-fried noodles'

　Have you ever had Za Jiang Mein (Traditional Beijing stir-fried noodles)?
I’d like to show you how to cook this very delicious dish at KCC. We'll use sauces and seasonal vegetables from Kyoto. If you like Chinese food then you'll enjoy this Chinese noodle dish. We’ll also have Tofu salad and Tapioca coconut milk for dessert. .

■ Za Jiang Mein (Beijing stir-fried noodles)

Ingredients (4 servings)

*For stir-fried sauce :
6 Tbsps(150g) Dark brown miso, 150g ground or minced pork (fatty), a little ginger, green onion, garlic, 1/2 onion, pressed spiced tofu, Chili (if desired) , a boiled baby bamboo, vegetable oil, 3 tsps sugar, salt, cooking sake

*For tomato sauce :
A can of tomato sauce, 3eggs, green onion, vegetable oil, 2 tsps sugar, salt

*For vegetable salad :
2/3 carrot, 2 cucumbers, 1/2 bag of bean sprouts

* noodles :
3 Japanese bundle fine noodles

Directions:
1.*To make stir-fried sauce
(1) dissolve Dark brown miso in 100g water.
(2) Mince all the ingredients for the sauce.
(3) Heat the oil in the wok, add the minced ginger, green onion, garlic, and briefly fry. Add the onion and fry it until the color changes to a light brown. Next, add the pork and cooking sake. Add the dark brown miso/water mixture and turn the heat down to a medium boil. Finally, add the Tofu, baby bamboo sugar, and salt then stir until the sauce is piping hot.
(4) Pour into a bowl for serving.

2. * To Tomato sauce
(1) Mince the green onion and stir the eggs in a cup.
(2) Heat the oil in the wok, add half of the green onions, and fry briefly. Add canned tomato sauce. Keep the heat up. Add scrambled eggs. Last, add the rest of the green onions, sugar, and salt.
(3) Pour into a bowl.

3. * To garnish vegetables
(1) Bean sprouts need to be boiled in hot water, strained, and left to cool in room temperature water.
(2) Shred the carrot and cucumbers.
(3) Place all the ingredients in a bowl.

4. * Noodles
(1) Boil the noodles but leave them a little hard, strain, put in cool water,
and then place in a serving bowl.

※ To dish up
Place noodles into a bowl.
Garnish with vegetables. Spoon over the two kinds of sauce.

Important points:
(1) When making the stir fry sauce, add water if you feel it is burning.
(2) Turn off the gas when the sauce becomes shiny.
(3) A lot of oil and sugar are used in making Beijing stir-fried noodles!

※ Selecting noodles:
In China we use fresh, home-made noodles. I can’t find the same noodles in Japan; Somen and Udon both have a lot of salt to help preserve them longer. I rinse them once in water before eating to get rid of the salty taste.
※ It’s better to add a little vinegar! There’s Chinese Vinegar or Italian Vinegar, your choice.

■Chinese style Tofu salad
(Tofu with green onion and sesame oil)

Ingredients 4 servings)：

A box of firm tofu(150g), green onion, 2tsps sesame oil, 1tsps salt

Directions:

1.Thinly slice the green onion.
2.Boil the tofu for around 10 minutes.
3.Strain, cool it in water, and then drain. Cut about 1cm slices.
4.Add sesame oil and salt.

■ Tapioca coconut milk

Ingredients (for 4 servings)：

Dried tapioca 50g, a can of coconut milk 200ml, Milk 500ml, 6tsps sugar

Directions:

1.Boil the tapioca for 15-20 minutes, until the tapioca loses color. Then strain and let it sit in cold water.
2.Mix the coconut milk, milk, and sugar. Boil together for a short time.
Cool it in a refrigerator if possible.
3.Place the tapioca into a bowl add the mixed coconut milk!

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