This is a dish that I’ve had in restaurants countless times. So much so that I’ve fallen in love with it and started making it at home as a relatively quick meal. I don’t often open a jar of premade sauce to add to a dish I’m making but this one needs it; unless you’re prepared to whip up Chinese chilli bean sauce in your spare time.
This is my take on zha jiang mein. I haven’t played around with the recipe format too much as I’ve only used different-than-normal sauces and introduced fresh soya beans. It still looks like “Chinese bolognese” and to be honest, it tastes way better than real bolognese. If this isn’t comfort food, I don’t know what is.
Heat a wok over medium high heat and sauté two of the spring onions in the vegetable oil for 1 minute. Add the pork mince and continue frying and breaking it up until it is lightly browned.
Add the chilli bean sauce, water, chao cai tiao wei bao, soya beans and sugar. Mix together well and allow to simmer for 10-15 minutes until glossy and thick.
Meanwhile, bring a large saucepan of water to the boil and cook the noodles according to packet directions. Drain and arrange in serving bowls and top with the meat sauce, remaining sliced spring onions and sliced cucumber.