Zha Jiang Mian

Ingredients

• 150g firm tofu
• 150g dried noodles
• 150g oyster mushrooms
• 6 dried shiitake mushrooms
• 1 tbsp oil
• 3 garlic cloves, minced
• 1 tbsp ginger, minced
• 1 tsp sugar
• 1 cucumber, sliced
• 1 spring onion, sliced
• SAUCE:
• 60ml Shaoxing wine
• 1 tbsp LKK dark soy
• 1 tbsp chilli bean sauce
• 3 tbsp bean sauce
• 2 tbsp sweet bean sauce
• 80ml water

Method

1. Place the shiitake mushrooms into a bowl and pour over boiling water. Set aside for 5 minutes until the shiitake has rehydrated. Remove shiitake and roughly chop, and retain the mushroom-flavoured water for cooking.
2. In a separate bowl, place in all sauce ingredients, and mix well to combine.
3. Roughly chop the tofu and oyster mushrooms into large pieces. Add to a food processor and pulse until it forms large crumb pieces.
4. Heat wok to medium, add in oil and shiitake, oyster mushrooms and tofu, and cook for 3 minutes.
5. Cook noodles according to packet instructions.
6. Add the sauce mixture and 100ml of the shiitake mushroom water and continue cooking for 5-7 minutes.
7. Once the liquid has begun to reduce, add in the sugar and cook for a further 3 minutes.
8. Place noodles onto serving bowls. Spoon a generous portion of sauce over the noodles, then top with cucumber slices and spring onion.

Product used in recipe

• Lee Kum Kee - Dark Soy Sauce