Zha Jiang Mian Recipe · i am a food blog
If I had to choose one noodle that I could name as my number one comfort food and eat forever and ever, it would be zha jiang mian, aka “fried sauce noodles.”
It’s a breeze to make the sauce and it keeps well in the fridge, meaning bowls of savory, sweet, and savory noodles are ready in a flash.
What is Zha Jiang Mian?
Translated, zha jiang mian means “fried sauce noodles” in Mandarin and that’s essentially what it is: a bunch of sauces fried together and served with noodles. It originates from Beijing and is made from two types of fermented bean paste: ganhuang jiang (fermented yellow soybean paste) and tianmian jiang (fermented sweet flour and bean paste). These two doughs combine to make an INCREDIBLE savory, sweet, punchy and complex sauce.
The meat sauce is a bit reminiscent of Chinese bolognese, except it only takes 15 minutes to prepare. For this version, we opt for simplicity and speed. This zha jiang mian is incredibly delicious even when simplified using easy-to-find Chinese ingredients – the ones you can find at Target. Make a double batch and store it in the refrigerator: you can add as much or as little sauce as you like to your noodles. If you like noodles and meat sauce, you will love this. It’s full of umami, sweet and savory flavors, and it tastes like comfort food in a bowl. The depth of flavors is offset, but the crunchy, juicy cucumbers and the contrast between the freshness of the cucumbers, the flavor of the sauce and the softness of the noodles will make you want to eat more and more.
zha jiang mian ingredients
- shallots and garlic – shallots and garlic together are the ultimate aromatics. Shallots are sweeter and tangier but chewy compared to onions and garlic, well everyone knows how amazing garlic is. Simmered in hot oil until tender, the aromas of shallots and garlic tell you something good is on the way.
- ground pork – Ground pork is my favorite meat for zha jiang mian because of its sweet pork flavor and fat content. It is more tender than ground beef and has more flavor than ground chicken or turkey. You can use any ground meat, but pork is the classic.
- hoisin sauce – hoisin sauce is a classic Chinese sauce that adds so much flavor. Hoisin is sold almost everywhere now, from Target to your basic grocery store, and of course, online. It is a thick, sweet brown sauce that is used in marinades and as a dipping sauce. It’s super tasty: sweet, salty and slightly spicy.
- oyster sauce – it’s the secret ingredient that adds a huge amount of umami and seafood flavor to the sauce. more on this below
- dark soy sauce – not just your usual soy sauce, more info below
- sugar – a little sugar adds a bit of sweetness, making this dish one that both kids and adults love
- noodles – you will find zha jiang mian served with wheat noodles in Beijing, but you can serve them with any noodle of your choice. If you want to embrace traditional noodles, look for white wheat noodles in the refrigerator section of your local Asian grocery store.
- cucumbers – julienned cucumbers add crunch and freshness that contrast with the meaty sauce, highlighting the flavor of the sauce.
Oyster sauce
The oyster sauce is sweet, thick and full of complexity. It can be found in the Asian section of any grocery store or online. If you see the bottle of Lee Kum Kee with the two people in boats, go for that one. This is the premium oyster sauce with oysters as the first ingredient. The oyster sauce doesn’t taste like super seafood, but it definitely adds an extra punch to this sauce that you won’t be able to put your finger on.
Dark Soy Willow
This is a thicker, darker soy sauce that is not as salty as light soy sauce and is primarily used to add a nice color to your noodles, but it also has a caramel note. It is readily available online and in well-stocked grocery stores. You can substitute regular soy sauce if you don’t have a dark sauce, but that’s what gives these noodles their vibrancy.
How to make zha jiang mian
- Fry the aromatics. Saute some shallots and garlic in oil until soft and fragrant.
- Cook the pork. Add the ground pork and cook, breaking it up, until browned.
- Fry the sauces. Add the hoisin, oysters, dark soy sauce, sugar and a little water and simmer until the sauce thickens and all the flavors combine.
- Mix. While the sauce is thin, cook your noodles and drain them well. When the sauce is ready, mix a generous portion with the noodles.
- Appreciate. Drink and enjoy with cucumbers and green onions or cilantro!
What kind of noodles?
I love this meat sauce with all kinds of noodles. Traditionally, zha jian mein comes with thick noodles made from wheat flour (look in the refrigerator section of your local Asian grocery store), but the sauce is fantastic with spaghetti and I have also been known to mix it with noodles from rice. Go for it, it’s a flavorful and flavorful meat sauce that pairs well with virtually any noodle. Try it with:
- Chinese wheat noodles
- udon
- rice noodles
- vermicelli
- egg noodles
- here are my noodles
- pasta
Vegetables
Usually you’ll see zha jiang mian served with fresh vegetables, a rarity in Chinese cuisine, but the freshness of the cucumbers pairs wonderfully with the super umami meat flavors – the contrast is just crazy. Some other vegetables you can try:
- grated carrots
- shelled edamame
- sliced radishes
- bean sprouts
- thinly sliced celery
- shredded cabbage
- green onions
- coriander
- grated zucchini
Zha Jiang Mian vs. Jajangmyeon
If you’re a fan of Korean food, you’ve probably eaten jajangmyeon, these super tasty noodles covered in black bean sauce. Jajangmyeon is a Korean version of zha jiang mian using the ingredients they had back when globalization wasn’t quite what it is today. Jajangmyeon are noodles covered in a thick sauce made from diced chunjang pork (black bean paste) served with vegetables.
Vegetarian Zha Jiang Mian
If you are vegetarian, you can absolutely make this zha jiang mian with tofu. I find that extra firm, crumbled tofu is the best in terms of texture and flavor. The crumbled tofu really imitates ground meat and the ground tofu absorbs all the sauce ingredients perfectly.
Recipe by Zha Jiang Mian
Bouncy noodles in an INCREDIBLE salty, sweet, tangy and complex sauce.
Serves 2
- 2 teaspoon neutral oil
- 2 shallots diced
- 4 cloves garlic ax
- 1/2 kg ground pork
- 2 tablespoon hoisin sauce
- 2 tablespoon oyster sauce
- 2 tablespoon dark soy sauce
- 1 tablespoon sugar
- freshly ground pepper to taste
- 2 servings noodles of choice
- cucumbers to finish
- fresh coriander coarsely choppedto finish
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In a saucepan, heat the oil over medium heat. Add shallots and garlic and cook, stirring, until soft and fragrant. Add pork and cook, breaking it up, until no longer pink. Stir in hoisin, oyster, black soy, sugar and 2 tablespoons water. Simmer over low heat for 5 to 10 minutes, stirring occasionally. Taste and adjust the seasoning if necessary. Season with pepper.
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While the sauce is cooking, prepare the cucumbers and cilantro. I crushed the cucumbers and broke them into small pieces, but traditionally cucumbers are julienned.
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Cook the noodles according to package directions and drain well. Mix with the sauce and serve with cucumbers and cilantro on top. Enjoy immediately.
Estimated nutrition does not include noodles of your choice.
Nutrition Facts
Recipe by Zha Jiang Mian
Amount per serving
Calories 281
Calories from fat 82
% daily value*
Fat 9.1g14%
Saturated fat 2.1 g13%
Cholesterol 83mg28%
Sodium 556 mg24%
Potassium 556 mg16%
Carbohydrates 17.8g6%
Fibers 0.6g3%
Sugar 10.9g12%
Protein 30.9g62%
*Percent Daily Values are based on a 2,000 calorie diet.
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