Hong Kong Zha Jiang Noodles 港式炸醬麵
One of the most popular Hong Kong style noodles – Zha Jiang Noodles 炸醬麵. Dry egg noodles with pork and spicy sauce, mix it together, simple but incredibly delicious.
So my favourite noodles is Wonton noodles soup雲吞麵, second is Zha Jiang noodles. This is one of the classic noodles in Hong Kong, many people love to have it for lunch or dinner. In UK, of course is impossible to have the authentic one, so I have to make it at home.
Very easy to make and only takes 15 minutes, perfect for quick lunch. A little taste of home. 🙂
除了雲吞麵，很多人都喜歡吃的炸醬麵，辣辣的醬汁再撈麵，太美味喇！
在英國當然找不到這種家的味道，唯有自己在家做囉！其實材料和做法超簡單，用豬肉絲，再加上自調醬汁，香辣開胃。簡單易做，15分鐘就做到，快速午餐或下午茶之選，大滿足！
Cook the noodles then drain well, set aside. Cut the pork into thin stripe, marinate with some soy sauce, sugar, salt and corn starch.
先將豬肉切幼絲，用醃料醃肉15分鐘。將麵放入沸水，煮約一至兩分鐘（視乎什麼麵），瀝乾水份備用。
Heat oil in hot pan, add the garlic and meat, cook for 3 minutes. Then add all the seasoning and water, bring it to boil. Turn to low heat and cook for 5 more minutes.
熱鑊後下油，下蒜末及豬肉，炒至肉轉色。下所有調味料及水，用中火煮沸後，轉小火煮5分鐘。
Add the mixture of corn starch and water, cook until the sauce thicken.
Place the noodles on a place, add the sauce, sprinkle with spring onion. Done!
下一茶匙粟粉（或生粉）加少許水拌勻，加入醬汁內煮至濃稠即可。將麵放在碟上，淋上醬汁及肉絲，灑上蔥花即成！
- 2 portions egg noodles
- 100 gram pork
- 1 teaspoon garlic, minced
- spring onion
- 2 tablespoons spicy bean sauce
- 1 teaspoon Hoisin sauce
- 1/2 teaspoon salt
- 1/2 teaspoon sugar
- 2 tablespoons vinegar
- 100 ml water
- 材料：
- 全蛋麵- 2人份
- 豬肉- 100克
- 蒜蓉- 1茶匙
- 蔥花- 適量
- 調味料：
- 豆瓣醬- 2湯匙
- 海鮮醬- 1茶匙
- 白醋- 2湯匙
- 生抽- 1/2茶匙
- 糖- 1/2茶匙
- 水- 100毫升
- Cook the noodles then drain well, set aside. Cut the pork into thin stripe, marinate with some soy sauce, sugar, salt and corn starch.
- Heat oil in hot pan, add the garlic and meat, cook for 3 minutes. Then add all the seasoning and water, bring it to boil. Turn to low heat and cook for 5 more minutes.
- Add the mixture of corn starch and water, cook until the sauce thicken.
- Place the noodles on a place, add the sauce, sprinkle with spring onion. Done!
Based on 2 Review(s)My New Cookbook
