Peking Ja Chiang Mein Noodles Recipe
Ingredients :
1 medium 2 slices 2 cloves 4 15 cm 450 g 4 tablespoons 225 g 1/2 teaspoon 1 tablespoon 1 tablespoon 4 tablespoons 1 tablespoon	Onion Fresh root ginger Garlic Scallions (spring onion) Cucumber Wheat flour noodles Vegetable oil Pork, minced Salt Yellow bean paste Soy sauce Stock Cornflour blended with 3 tablespoons of water
Method : Coarsely chop the onion, ginger and garlic. Cut the scallions in 6cm sections. Cut the cucumber into matchstick-sized shreds. Place the noodles in a saucepan of boiling water and simmer for 8 minutes. Drain. Rinse the noodles under running cold water to keep separate. Heat the oil in a wok or large frying pan. When hot, stir-fry the onion and ginger for 1 minute. Add the garlic and pork and stir-fry over medium heat for 3 minutes. Add the salt, yellow bean paste and soy sauce. Stir and cook for 3 minutes. Mix in the stock and continue to cook for a further 3 minutes. Pour in the blended cornflour, stirring until thickened. Re-heat the noodles by dipping them in boiling water for 15 seconds, then drain thoroughly. Arrange them on a large heated serving dish. Pour the sauce into the center of the noodles. Arrange the shredded cucumber and onion sections on either side of the sauce.