Air fried chow mein

Crispy egg noodles meets a traditional zhajiang sauce.

• serves

  2

• prep

  20 minutes

• cook

  30 minutes

• difficulty

  Easy

Ingredients

• 450 g egg noodles - fresh thin egg noodles or instant noodles 

Zha Jiang sauce

• 170 g ground pork (30% fat)
• ¼ tsp salt 
• 1 tsp cornstarch 
• Pinch white pepper 
• 1 tbsp vegetable oil 
• 1½ tbsp ginger, finely minced
• 4 cloves garlic, minced 
• 6 fresh shiitake mushrooms, finely chopped 
• 2 tbsp sweet bean sauce 
• 3 tbsp ground bean sauce 
• 1 tbsp dark soy sauce 
• 1 cup water 

Salad

• 1 cup cucumber, julienne
• 1 cup Chinese cabbage, julienne
• 1 bunch coriander, leaves picked 
• 1 tbsp black vinegar
• 1 tbsp soy sauce
• 1 tsp sesame oil
• 1 tsp sesame seeds, toasted, to garnish

Marinating time: 10 mins

Instructions

1. Blanch noodles, refresh, coat in a little vegetable oil, and dry in the fridge.
2. Add pork, salt, corn starch and white pepper to a bowl. Use your hands to combine. Set aside to marinade for 10 minutes.
3. Add the vegetable oil to a hot wok over high heat. Add the marinated pork and cook for 3-5 minutes or until browned. Add ginger and garlic, stir through. Add mushrooms and saute for a minute before adding the ground bean sauce, sweet bean paste, soy and water. Reduce to a medium heat and simmer for 25 minutes, stir occasionally.
4. Add noodles to the air fryer basket. Set to 200°C, cook for 5 minutes. Flip and air fry for a further 5 minutes. Transfer to your serving plate, top with the zha jiang sauce.
5. Add the cucumber, cabbage and coriander leaves to a bowl. Dress with back vinegar and soy sauce and sesame oil. Pile the salad onto the noodles, garnish with sesame seeds.

 

Recreate global street food favourites with chef Dan Hong in The Streets with Dan Hong on SBS Food.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.