Cha Jang Mein (Noodles With Black Bean Sauce)

Stir fried fresh vegetables combined with juicy bits of shrimp and pork right on top of tender pan fried Chinese noodles. The key ingredient in this amazing meal is the savory black bean paste, not sauce, but paste.
Ingredient:
1/4 lb Pork 1/4 lb Raw shrimp (optional) 1 tbsp Soy Sauce 1 tbsp Rice Wine ( Sake ) 1 tbsp Ginger (chopped) 1 tsp Garlic (chopped) 3 medium Onions (chopped) 2 medium Zucchini (chopped) 3/4 cup Shiitake Straw Mushrooms (chopped) 1 cup Cha Jang (black bean paste, not sauce!)* 1 cup Chicken Broth 1 tbsp Corn Starch 1 tbsp Water Fresh Chinese Noodles (cooked) Oil or Shortening
Direction:
1. * Look for this at a Chinese or a Korean Market. No substitutes! 2. Cut the pork into small pieces. Marinate in soy sauce, rice wine, ginger, and garlic. Set aside. If using shrimp, shell, devein and salt lightly. Set aside. 3. In a wok, over high heat, stir fry the onion and zucchini. Depending on the size of the wok, you might have to do it in batches. Remove and set aside. 4. Heat the shortening or oil in the wok. The amount varies, depending upon the amount of the black bean paste, but don't be too stingy with the oil. Dump the paste in the wok, stirring quickly to avoid burning. Stir for approximately 2 -3 minutes. 5. Add the pork and stir fry till it is cooked, approximately 1 - 2 minutes. Add the vegetables and mix. 6. Add the chicken broth. Bring to a boil. . Add the shrimp, if using, and mix. 7. Mix the corn starch and water. Add it to the wok and stir until thickened and bubbly.. 8. Serve immediately over cooked noodles.
Difficulty:Easy Prep Time:10 Minutes Cook Time:10 Minutes Serves:8 Servings