Chinese Recipe : Noodles in Meat Sauce with Shredded Vegetables (Cha Chiang Mein)
This is one of the classic peasant dishes of Peking and unlike most Chinese dishes, is a meal in itself. Traditionally, each dinner is given a bowl of noodles to which he adds as much meat sauce and shredded vegetables as he likes.
1 lb noodles or spaghetti
3 tbsp vegetable oil
1 medium onion, thinly sliced
2 garlic cloves, crushed
1 ½ in piece fresh root ginger, peeled and finely chopped
12 oz. lean pork or beef, ground
1 tbsp sesame oil
5 tbsp soy sauce
2 tbsp rice wine
1 tbsp sugar
1 tbsp cornstarch blended with 4 tbsp chicken stock
3 to 4 oz. shredded cabbage, blanched for 4 minutes and drained
3 to 4 oz shredded carrots, blanched for 4 minutes and drained
3 to 4 oz. beansprouts, blanched for 1 minute and drained
3 to 4 oz. shredded cucumber
4 to 6 tbsp shredded radishes
2 to 4 tbsp mixed pickles
2 to 4 tbsp chutney
Arrange the shredded vegetables, pickled and chutney on individual serving dishes. Set aside.
Cook the noodles or spaghetti in boiling, salted water until they are just tender. Drain, set aside and keep hot.
Heat the vegetables oil in a wok, add the onion, garlic and ginger and fry for 1 ½ minutes, stirring constantly.
Add the pork or beef and stir fry until it loses its pinkness. Stir in the sesame oil, soy sauce, wine and sugar and stir fry for a further 3 minutes.
Stir in the cornstarch mixture and cook, stirring constantly, until the sauce thickens and becomes translucent. Remove from the heat and transfer the sauce to a bowl. Keep hot.
Divide the noodles or spaghetti between four individual bowls. Serving at once, with the meat sauce and shredded vegetables.