Recipe: Easy Asian ‘spag bol’ aka Za Jian Mian

26 June, 2019

Spaghetti Bolognaise is one of those beautiful dishes where every man and his dog know how to make it but we all have our own versions. Depending on how our day pans out, we’re either the 5 ingredients type that wacks it all in the thermomixer, or we’re the ‘Nonna’ who slow cooks their homily brew Bol for hours before serving with a dash of fresh basil to boot. Yes. We all dabble between the two… let’s face it. But the one thing that’s always agreed upon is that pasta, mince and sauce very rarely fail to satisfy.

Ok, ok so while we hear you when you think Italian and Asian flavours wouldn’t eves go together – we have stumbled across a bloomin’ brilliant Asian dish which is tale as told a time but is easy peasy to cook and is basically your new spag bol go to that will delight all who slurp it. Bonus- it takes hardly any time to brew, however given the layered flavour combos, this recipe will make you look like a culinary God / Martha Stewart to your dinner guests. Think of all the warm, comforting and lovely adjectives associated with your childhood spag bol plus then add some Warm. Filling. Hearty. Rich. Bold flavours. Tomatoes. Meaty. Soul food. Comfort. Sweet. Savoury. Sour. Salty……

If you’re wanting to give this recipe a whirl here’s what you’ll need.

INGREDIENTS
1 tablespoon vegetable or olive oil
1 brown onion finally diced
2 cloves crushed garlic
1 small piece fresh ginger peeled and finally grated
2 long red chillies deseeded and finely chopped
100g shitake mushrooms finally chopped
500g pork mince
1/3 cup hoisin sauce
1 cup salt reduced chicken stock
2 tablespoons rice vinegar
2 tablespoons sesame oil
4 shallots (half to serve)

1/2 finely sliced cucumber (to serve)

Pack of your favourite noodles and cook as per instructions on pack, (for this dish we LOVE thick Udon noodles.)

Now all you need to do is heat the oil, brown the mince, garlic, and ginger, toss the rest of the ingredients in (leave out the shallots and cucumber as these are a garnish) and let it slowly simmer away for around 20 minutes on low to medium heat. Stir, plate up, garnish and … VOILA! Asian Spag Bol for the win!

If you want to try this tasty dish without having to make it yourself, head over to 1Ton and get a taste of what authentic Zha Jiang Mian is all about.