What I like about food and cooking is that it allows you to learn about different cultures. The youth in Singapore are fortunate to be exposed to many different cultures and cuisine here.

Now, at 23, I write about food, an occupation that combines my two loves. I tend to make comfort food that reminds me of my travels. I tend to make comfort food that reminds me of my travels. This dish, zha jiang mian, is a fond reminder of a trip to Beijing. It is also quick, filling and easily variable. Items like fresh soy beans (edamame), cubes of bacon, carrots and dried mushrooms may be added to the base sauce. It is the kind of flexible recipe that’s useful to any young person.

Zha Jiang Mian

Ingredients

1 tbsp vegetable oil

2 cloves garlic

1-cm piece of ginger

1 tbsp chilli oil

250g ground pork

2 tbsp yellow bean paste

1 tbsp soy sauce

2 tbsp hoisin sauce

1 tbsp sesame oil

1 tsp sugar

65ml chicken stock

1 tsp of cornstarch (to mix with the chicken stock to form a sauce-thickening slurry)

180g Beijing noodles

Shredded or julienned cucumber (to garnish)

Procedure

Peel and mince the garlic and ginger.

Heat vegetable oil in a wok or pot over high heat. Add garlic, stir-fry for 30 seconds, then add ginger and stir fry another 30 seconds.

Add ground pork and cook until lightly browned.

Add chilli oil, yellow bean paste, soy sauce, hoisin sauce, sesame oil and sugar.

Mix cornstarch with chicken stock to form a slurry. Pour the mixture into the pot and simmer for about 10 minutes.

Meanwhile, boil the noodles for about 5 minutes (or according to the instructions on the package). Drain the noodles.

Pour the meat sauce over the noodles. Top with cucumber and serve.