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Milk Street Recipe

Black Bean Noodles with Pork and Mushrooms

30 minutes

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Black Bean Noodles with Pork and Mushrooms

This riff on Chinese zha jiang mian—or noodles with pork and fermented bean sauce—substitutes prepared black bean garlic sauce for the traditional and harder-to-find fermented yellow or brown bean paste. On its own, the sauce tastes intense, but its boldness is balanced by the neutral flavor of the noodles and the freshness of the cucumber. You can find it in the Asian aisle of most larger grocery stores. Make sure to thoroughly drain the noodles before portioning them; excess water clinging to them will dilute the sauce.

4

Servings

Tip

Don’t salt the water when cooking the noodles; the sauce provides plenty of salt for the dish. And don’t forget to reserve 1 cup of the cooking water before draining the noodles.

30 minutes

Reviews
Annette T.
May 22, 2022
Hearty and fresh, worth the effort
This is one of my favorite recipes in the Tuesday Nights cookbook. We've probably made it at least four times. Your hoisin sauce choice really affects the final flavor so pick one you like. Also I've never finished this in 30 minutes, the mushrooms alone take that long to caramelize to a fantastic base.
Richard W.

This was excellent. Comments were restaurant worthy and i took that as a compliment. Made no changes.


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