Shanghai Char Jiang Noodles 上海炸酱面

First, cook the fresh Chinese Noodles (9 oz) in boiled Water (1/4 cup) about 5 minutes.

Drain well and set aside on a plate.

Next, marinade Ground Pork (3.5 oz) with Tapioca Starch (1 Tbsp) for at least 30 minutes. And we are ready to make the gravy for the noodles.

First heat up wok with 2 tablespoons of cooking oil and saute chopped Garlic (1 clove) and Onions (2 Tbsp) until fragrant. Add marinated meat and fry till meat changes colour. Then mix in Chili Bean Sauce (1 Tbsp). Continue frying and add in sliced Button Mushroom (1 cup).

Next, add in Chicken Stock (1 1/4 cups) and Soy Sauce (1/2 Tbsp), Dark Soy Sauce (1/2 Tbsp), Granulated Sugar (1/2 Tbsp), Corn Starch (1/2 Tbsp) and Ground White Pepper (1/4 tsp). Bring the stock mixture to a boil.

Add cornstarch mixture, and mix till gravy thickens.

Pour gravy over noodles and serve immediately.

Garnish with Scallion (1 stalk) and Red Chili Pepper (1) before serving. Be sure to mix well the noodles and gravy and ENJOY!