#jjajangmyeon #efunoodles
A Chinese New Year twist in a Korean favourite. This is our rendition of jjajangmyeon using Chinese noodles and condiments.
Blanch e fu noodles enough for 2 portions in wok of boiling water they are soft. Strain the noodles and place into bowls. Set aside about 200ml of the noodle water.
Make a sauce mixture by adding 1 tbsp oyster sauce, 2 tbsp dark soya sauce and 1 tbsp water in a cup.
In a fresh wok, add 1 tbsp of lard oil and heat up the oil. Once the lard oil is hot, add 200g of diced
pork belly. Stir fry the pork until they are browned.
Add 1/2 sliced onion and toss until the onions are slightly soft. Add 1 cup of cabbage and mix well. Add 2 tbsp corn flour. Cook for a few minutes until the flour is cooked off.
Add the sauce mixture and coat the ingredients in the wok thoroughly with the sauce. Add 100ml of the noodle water and stir well. A glossy sauce will be formed.
Season with 1 tsp of sesame oil and Sarawak white pepper and give it a good mix. And the sauce is done! Simply spoon the sauce over the noodles.
Garnish with thinly sliced cucumber or diced scallion and you will have a delicious bowl of jjajangefumyeon with a local Chinese twist.
Music track “Chendol” from Silverfish album composed and performed by Ian Low.
Download the album from iTunes at Silverfish by Ian Low / silverfish
25 янв 2022
