Zha Jiang Mein 炸酱面 Fried Meat Sauce Noodles

Zha Jiang Mein 炸酱面 is a northern Chinese dish consisting of thick wheat noodles topped with a mixture of ground pork stir-fried with Zha jiang (炸酱), which is salty fermented soybean paste .If you're wondering what is zha jiang mein,just imagine spaghetti meat sauce or Bolognese sauce in Westernized version!! While back then when I was watching Kdrama(korean drama) almost every Kdrama talk about Jajangmyeon..As I understand zha jiang mein is a Chinese food,why it's so popular in Korea? If you hear clearly the pronunciation by the Korean it's almost similar to the Chinese zhajiang mein .After watching so many Kdrama I come to understand Korean, Korenized their jajangmyeon to suit their taste by using different type of soy bean paste and others ingredients that Chinese used for their zha jiang mein..But the basic method and ingredients are almost the same because this dish was originated from China..Well,today I'm not going to make Koreanized jajangmyeon but Chinese version of zhajian mein ..I know there are many many version of zha jian mein recipe out there but here I created something simple and easy to suit my taste with the ingredients I had in the fridge.Now I can said Chinese version zha jiang mein is not bad at all!! It's interesting and different from others type of cooked noodles I had tried!!

Ingredients:
4 bundles of egg noodles *wonton noodles*(or use raw shanghai noodle)
300 gm minced pork or other meat
1 large onion,peeled and diced
5-6 button white mushroom,diced small
3-4 cloves garlic,peeled and minced
2 tbsp fermented brown soy bean pasta (I used tau-chu paste)
2 tbsp premium soy sauce
2 drops of caramel soy sauce (thick texture)
1 tbsp ground white pepper powder
1 tbsp chicken bouillon powder
1/2 cup water or chicken broth
2 tbsp chili oil or chili paste *optional*
2 tbsp oil
1 small cucumber,peeled skin and shredded(remove seeds)



Method:
1:Prepare a medium stock pot with water at high heat.When water rolling boil,add 2 drop of oil and wonton noodle or Shanghai noodle to cook for 5-10 minutes.Use chopstick to loosen up the noodles while cooking..Remove cooked noodles with spider sieve to a large pot of running cold water before place in a large plate .(I prefer my noodle have al dente texture by dipping into cold water to stop further cooking
2:Prepare a large skillet at medium heat with oil and garlic.Fry garlic until fragrant,then add in minced meat,mushroom,onion ,bean paste,soy sauce,white pepper powder ,chicken bouillon powder and chili oil.Stir all the well ingredients for 5-8 minutes .Add in 1/2 cup water or chicken broth,mix well.Check the seasoning before dish out
3:As for the noodles portion,divide into individual plate,microwave for 2 minutes .Scoop the cooked meat mixture on the warm noodles.Top some shredded cucumber before serve.