炸酱面 (zhajiangmian/noodles with pork and bean sauce)

I’m almost done with my fourth week at work. I’m still in training, so still not doing any real work. I turned in a project and took an exam on Tuesday, and I’m taking another exam on Thursday morning and then start another series of classes on Thursday afternoon. When I was taking my exam, one of my trainers was taking an exam at the same time… which is just evidence that you’re never done taking tests. Awesome.

It’s weird to think that people will be headed back to w-town soon. And I won’t be. It’s real. I’m no longer a college student. Crazy, huh.

Well, onward to the recipe. It isn’t a super authentic recipe, but it gets the job done. It tastes good and that’s what counts right? It’s really simple, but involves ingredients that I only find in Asian grocery stores. Which exist here. Haha.

Ingredients
1/3 lb ground pork
garlic powder
salt
soy sauce
vegetable oil
cornstarch
1 clump? (also don’t know the measure word…) of Yangchun (阳春)noodles, dried
1 carrot, shredded (or in my case, cut into thin strips)
ground bean paste (if you don’t know what that is, refer here)

Marinate ground pork with garlic powder, soy sauce, salt, vegetable oil and cornstarch.

While meat is marinating, boil water and cook noodles. When soft, drain and set aside.

In a non-stick frying pan, heat vegetable oil. When hot, add carrots and stir fry until almost tender. Push carrots off to the side of the pan and add the pork. When fully cooked, mix meat and carrots together. Add a spoonful of bean paste and stir until paste coats the meat and carrots. Serve on top of the noodles.

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