ZHA JIANG-STYLE COLD BUCKWHEAT NOODLES

Served cold, the noodles’ saltiness doesn’t come across as overwhelming and the aromas from the greens are more prominent, which is desirable for such a meaty dish. This versatile creation can also be served in smaller portions as a starter due to its appetising sourness.

Pair with: Blk 622 Dark Ale, which is rich and thick-bodied.

It has hints of a robust roasted coffee, yet remains a smooth sessionable beer.

Serves 1

Prep time 30 minutes + 30 minutes resting Cook time 45 minutes

120g buckwheat noodles

1 tbsp sesame oil

1 tbsp shoyu

150g minced pork (pork belly and pork loin mixed in a 3:7 ratio)

1 egg yolk

1 tbsp corn flour

1 stalk of spring onion root drizzle of sesame oil

3 tbsp oyster sauce

1 tbsp Chinese wine

1 tbsp brown sugar

3 tbsp black rice vinegar

1 pinch of black pepper or Sichuan pepper 30g ginger, finely chopped

1 packet Chinese silken tofu, diced

garnishes

15g spring onions, chopped chilli padi, as desired fried shallots, as desired dash of sesame oil

» Cook buckwheat noodles until al dente,

then drizzle with sesame oil and shoyu and mix well. Set aside.

» Combine minced pork, egg yolk and corn flour, then mix evenly. Allow the mixture to rest in the fridge for at least 30 minutes. The mixture can also be stored for up to 2 days in the fridge.

» Bring a pot of water to boil, then add boiling water to minced pork mixture and stir with a pair of chopsticks to prevent the minced pork from clumping. Once small granules of minced pork are formed, pour the mixture back into the pot and bring it to a boil, then turn off the heat and add the spring onion root.

» In a pan on high heat, add a drizzle of sesame oil and oyster sauce. Stirring continuously, add Chinese wine, then brown sugar and black rice vinegar. Once the mixture is evenly mixed, turn off the heat and add pepper.

» Strain minced pork, then add minced pork and ginger into the oyster sauce mixture and mix evenly.

» Plate noodles, then pour diced tofu and minced pork mixture over it. Garnish with spring onions, chilli padi, fried shallots and a dash of sesame oil.