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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.
ounces dried wide, thick wheat noodles (such as udon)
tablespoons grapeseed or other neutral oil
01In a large pot, bring 4 quarts of water to a boil. Add the noodles and cook until tender, 5 to 6 minutes. Reserve 1 cup of the cooking water, then drain the noodles and rinse under cool water until cold. Drain well, then set aside in the colander.
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This was excellent. Comments were restaurant worthy and i took that as a compliment. Made no changes.