Literally translates to “Fried Sauce Noodles.” This is a very nostalgic dish for me since my grandma would always make it for my brother and I when we were growing up. This is the Chinese/Taiwanese version, but this sweet-savory meat sauce is universally beloved across eastern Asia; in fact, there are iterations of this dish in both Korean and Japanese cuisines too! Every Chinese household likely has its own recipe, and honestly – from the ones I’ve tasted – they’re all delicious in their own right! Here’s my take on it. Fragrant, succulent pork and shiitake mushrooms served on top of chewy noodles, finished with crisp & refreshing cucumbers, carrots, and bean sprouts! Major comfort food! Save this recipe!
Recipe: Pork Zha Jiang Mian (炸酱面) (serves 4)
Ingredients:
8-10 oz ground pork (80% lean/20% fat or 70% lean/30% fat), or ground pork belly (do not use lean pork for this recipe)
3-4 tbsp sweet soy sauce (ABC® Sweet Soy Sauce)
2½ tbsp ground bean sauce (yellow soybean paste)
3 tbsp Shaoxing/Shaohsing cooking wine
3 Shiitake mushrooms (stem removed and finely chopped; if dry, reconstitute in hot water for at least 30 minutes) (optional)
½ lb dry or 1 lb fresh wheat noodles
1” piece fresh ginger (peeled, minced; should yield about 1 tbsp)
1 Shallot (finely chopped)
4-5 cloves garlic (minced)
2 tbsp vegetable oil
½ tsp sesame oil
3 tsp cornstarch
¼ tsp white pepper
1¼ cup water
1 cucumber (julienned)
1-2 stalks green onion (chopped on a bias)
1 carrot (peeled, julienned)
Bean sprouts (1-2 cups)
1-2 tbsp chili oil (optional)
Can’t find ABC® Sweet Soy Sauce? Click the link below!
Steps:
1. In a bowl, mix ground pork with ½ tsp sesame oil, white pepper, and 1 tsp corn starch.
2. Prep your toppings: Wash all vegetables and julienne your cucumber, green onion, and carrot. Set aside. Note: you can be creative with your toppings, including bean sprouts, thinly sliced radishes, etc.
3. In a clean skillet or wok over medium high heat, heat vegetable oil and fry your aromatics: chopped shallots, minced ginger, and minced garlic. Cook for about 1 minute. Add in your marinated ground pork and cook for 3-4 minutes until golden brown.
4. Optional: Add in chopped Shiitake mushrooms. Sauté for 1 minute.
5. Add in sweet soy sauce (ABC® Sweet Soy Sauce), ground bean sauce (yellow soybean paste), Shaoxing cooking wine, and mix to incorporate evenly for about 1 min.
6. Add in 1 cup water. Simmer on low heat for 10-15 minutes (uncovered), stirring occasionally, until it has reduced (should be a thick shiny gravy consistency). If not thick enough, add in a slurry of cornstarch water (2-3 tsp cornstarch mixed into 1/4 cup water). If too thick, add in another ¼ cup water to dilute.
7. Add 1-2 tbsp chili oil (if you prefer spicy).
8. While pork sauce is simmering, cook noodles according to package instructions (usually 3-5 minutes). Drain.
9. Plate your noodles, top with zha jiang pork mixture, and serve with julienned cucumber, green onion, bean sprouts, and carrots. Mix before eating.
