Zha Jiang Mian

I had previously experimented with making zha jiang mian (here).  Today was experiment #2.
Ingredients
3 oz. ground pork
3.25 oz. tofu cutlet (1/2 a block), finely diced
1/4 c. sweet bean sauce (hoisin sauce)
1/4 c. mandarin jah-jan sauce
1 TBSP. chili bean sauce (I used toban djan)
2 serrano chiles, finely chopped
1 tsp. chopped garlic
1/4 c. water
noodles
1 small cucumber, julienned

Today I'm being assisted by the Iron Chef Duck. He has his own cooking blog too.

The Iron Chef Duck says "Don't forget the tofu cutlet!"

Directions

There really isn't much to this.

1. Boil the noodles.  I used 8 oz. of dry Lan Zhou noodles, which is good for about 2 portions.

2. Brown the ground pork in a pan with the garlic.  If you use extra lean pork, you can add a little oil to the pan.  I didn't.

2. Add the water and deglaze the pan.  Add the other ingredients except for the noodles and the cucumber and cook for 2-3 minutes or just until heated through.

3. Serve over hot noodles.

4. You can garnish with a bit of julienned cucumber.