Beijing Fried Sauce Noodles - Zha Jiang Mian - The Woks of Life

8/10/2019 Beijing Fried Sauce Noodles - Zha Jiang Mian - The Woks of Life

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Aug 2, 2014

ByJudy inRecipes, Rice, Noodles & Pasta 28 Comments

Beijing Fried Sauce Noodles Zha Jiang Mian

Zha Jiang Mian ( ) , or Fried Sauce Noodles So famous in China that the mere mention of it

immediately makes people think of Beijing. I ts sold everywherefrom street vendors to restaurants in five

star hotels. Prices can vary from 10RMB (about $1.60) to 100RMB, but trust me: higher prices dont

necessarily guarantee better taste. A dish of perfectly chewy noodles with a rich, meaty sauceits just

another one of those perfec t dishes that you dont really mess with too much.

One of our readers asked if we c ould share a recipe for this famous noodle dish, so I asked a local Beijing

friend for their family recipe. He didnt let us down, asking his sister (the best cook in their family) to write

down her recipe for us. When I finally got the paper in my hands, I w asnt quite sure what to s ay.

All the ingredients were there, of course. But no amounts were specified. I t was much like asking for

directions in Beijing. The usual reply youll get is s omething along the lines of, Its ahead! No one seems to

think youd need any more information than that. How far ahead? What landmarks do I look for? Should I be

walking or taking a cab? I looked at the recipe and felt simultaneously confusedand flattered that she

seemed to trust that Id k now what to do with her very cryptic and vague instructions. With her recipe, it

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Ok, lets start. Youll need:

6 oz. ground pork

teaspoon salt

1 teaspoon cornstarch

teaspoon oil, plus 1 tablespoon

1/8 teaspoon white pepper

1 oz. pork fat, finely minced (optional)

3 slices ginger, minced finely

4 cloves garlic, minced

6 fresh shiitake mushrooms, finely chopped

2 tablespoons sweet bean sauce

3 tablespoons ground bean paste

1 tablespoon dark soy sauce

1 cup water

8 oz. noodles (your favorite flour-based noodle. Fresh or dryboth will work).

1 cup julienned carrots

1 cup julienned cucumbers

1/2 cup julienned scallions

Marinate the pork with the following for 15 minutes: teaspoon salt, 1 teaspoon cornstarch, teaspoon oil,

1/8 teaspoon white pepper.

Heat a tablespoon oil in your wok over medium heat and add the pork fat (if using). Cook for 1 minute to

render the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, and then

add the ginger and garlic. Let everything caramelize tog ether.

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While thats happening, coo k the noodles according to the packag e directions. Mix with the sauce

and toss with the julienned carrots, cucumbers, and scallions.

This amount of sauce should be good for 4 servings.


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Let us know what you think when you try this Beijing classic !


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Print

Prep Time: 15 minutes

Cook Time: 25 minutes

Total Time: 40 minutes

Yield: 4 servings

BRAISED OXTAILS SIMPLE WONTON SOUP Beef Rendang

Beijing Fried Sauce Noodles Zha

Jiang Mian

Ingredients

6 oz. ground pork

teaspoon salt

1 teaspoon cornstarch

teaspoon oil, plus 1 tablespoon

1/8 teaspoon white pepper

1 oz. pork fat, finely minced (optional)

3 slices ginger, minced finely

4 cloves garlic, minced

6 fresh shiitake mushrooms, finely chopped

2 tablespoons sweet bean sauce

3 tablespoons ground bean paste

1 tablespoon dark soy sauce

1 cup water

8 oz. noodles (your favorite flour-based noodle. Fresh or dryboth will work).

1 cup julienned carrots1 cup julienned cucumbers

1/2 cup julienned scallions

Marinate the pork with the following for 15 minutes: teaspoon salt, 1 teaspoon cornstarch, teaspoonoil, 1/8 teaspoon white pepper.

Heat a tablespoon oil in your wok o ver medium heat and add the pork fat (if using). Cook for 1 minute torender the fat down, and add the marinated ground pork to the wok. Cook for a minute to brown it, andthen add the ginger, garlic, and mushrooms. Stir fry everything together for another 2-3 minutes.

Add the sweet bean sauce, bean paste, dark soy sauce, and water, stirring everything together well.Lower the heat and cover the wok. Simmer the sauce for 15-20 minutes, stirring occasionally to preventsticking.

While thats happening, coo k the noodles according to the packag e directions. Mix with the sauce andtoss with the julienned carrots, cucumbers, and scallions. This amount of sauce should be g ood for 4

servings.

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Pi nte re st Fa ce bo ok Tw itte r Go og le Stu mb le Up on

JudyBorn in Shanghai, came to the U.S. at 16. Pretty much a boss when it comes to languages,

being fluent in both English and three separate Chinese dialects. And boy, c an she fold a

spring roll (the rest of ours tend to just fall apart. Its sad). Plus, shes the only one in the
http://www.pinterest.com/pin/create/button/?url=http%3A%2F%2Fthewoksoflife.com%2F2014%2F08%2Fbeijing-fried-sauce-noodles-zha-jiang-mian%2F&media=http%3A%2F%2Fthewoksoflife.com%2Fwp-content%2Fuploads%2F2014%2F08%2Fzha-jiang-mian-13.jpg&description=Beijing%20Fried%20Sauce%20Noodles%20-%20Zha%20Jiang%20Mian%20by%20thewoksoflife.comhttp://thewoksoflife.com/http://thewoksoflife.com/2014/08/beijing-fried-sauce-noodles-zha-jiang-mian/?share=stumbleupon&nb=1http://thewoksoflife.com/2014/08/beijing-fried-sauce-noodles-zha-jiang-mian/?share=google-plus-1&nb=1http://thewoksoflife.com/2014/08/beijing-fried-sauce-noodles-zha-jiang-mian/?share=twitter&nb=1http://thewoksoflife.com/2014/08/beijing-fried-sauce-noodles-zha-jiang-mian/?share=facebook&nb=1http://thewoksoflife.com/2014/08/beijing-fried-sauce-noodles-zha-jiang-mian/?share=pinterest&nb=1http://thewoksoflife.com/2014/08/beef-rendang/http://thewoksoflife.com/2013/12/simple-wonton-soup-2/http://thewoksoflife.com/2013/06/braised-oxtails/


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family whos actually good at reading Chinese, so shes our professional menu-translator

when were tooling around Beijing.

Judy

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28 Comments

BIBS@ TASTEOMETERAUG 02, 2014 @ 06:46

This is my kind of noodle dish, thanks.

REPLY

SARAHAUG 02, 2014 @ 11:55

Thanks Bibs!

REPLY

VICTORAUG 02, 2014 @ 07:48

Awesome! Thank you!

REPLY

SARAHAUG 02, 2014 @ 11:55

oure very welcome, Victor. Hope your family enjoys it!

REPLY

ERLENEAUG 02, 2014 @ 15:54

My mouth is drooling right now. I love eating this type of fo od. Pinned.

REPLY

JUDYAUG 03, 2014 @ 05:44

Thank you, Erlene, you need to give it a try! You w ill love it.

REPLY

CATHY@ OURMINIFAMILYAUG 05, 2014 @ 09:20

This looks so tasty! My husband really loves noodles, and I think I will have to share this

recipe with him so he can try yours out!! :D

Thanks for linking up to our B etwitchin Party! Be sure to come back every Sunday

starting at 6am EST over at OurMiniFamily.com to link up your projects ag ain!

~Cathy Mini~

REPLY

JUDYAUG 06, 2014 @ 10:09

Thank you very much!

REPLY

JUDYAUG 05, 2014 @ 10:59

Every recipe looks so delic ious I am almost fainting. Your photography is stunning as

well.

REPLY

JUDYAUG 06, 2014 @ 10:07

Thank you! Judy.

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PENNY

AUG 05, 2014 @ 21:46

For the sweet bean sauce, I was only able to find chee hou sauce. Would that work?

REPLY

JUDYAUG 06, 2014 @ 10:02

Hi, Penny, to tell you the truth, Ive never used Chee Hou Sauce, I did a

little research, Chee Hou Sauce is closer to Ho isin Sauce but with more

spices. Sweet Bean Sauce is usually a bit more sweeter thank Hoisin Sauce,

so Ill s ay to use the Chee Hou Sauce plus a little bit of sugar.

REPLY

PENNY

AUG 06, 2014 @ 19:41

Ok thank you, cant wait to try it.

REPLY

MAGGIEAUG 06, 2014 @ 11:59

I finally found the perfect way to take Zha Jiang Mian photos! I remember s hooting the

photo when I just started blogging, blown mess of sauce on tope of the noodles, not

appetizing at all

our recipe looks great. It amazes me that the ways people cook this dish are really

different. I like the idea to add mushroom in it, sounds so delicious!

REPLY

KAITLINAUG 06, 2014 @ 21:47

Hi Maggie, I totally feel your pain. I made a noodle soup a couple months

ago and had to scrap all the photos because it literally looked like sc raggly

beans, veggies and pork, on top of scraggly noodles all floating in soup.

Hahaha anywaysglad youre inspired by the recipe! Cant go wrong with

the old Beijing tai-tais

REPLY

GINNIEAUG 06, 2014 @ 17:14

This looks super delicious! Do you think it would work w ithout the pork? Vegetarian

here;)

REPLY

KAITLINAUG 06, 2014 @ 21:51

Hey there Ginnie, if youre going pork-less, I wo uld definitely say to add

more mushroomseither double the amount of shiitakes called for or

combine a few different varieties to really get that earthy flavor and body

that the pork lends. You may even want to add a large diced shallot to

make things more complex. Youll also need more oil when cooking the

mushrooms as theres no pork fat, and be c areful to stir-fry the sauce

thoroughly to get that deep cooked flavor. A bit more of a careful

approach and you should be able to approximate it! Pork kind of heals all

errors, I findLet us know how it turns out :)

REPLY

ALEXIS@ UPSIDEDOWNPEARAUG 08, 2014 @ 11:12

This looks super delicious! I love how easy to follow your directions always are! I cant

wait to try this :)

REPLY

SARAHAUG 08, 2014 @ 22:25

Thanks Alexis!

REPLY

MARISSA| PINCHANDSWIRLAUG 08, 2014 @ 20:50

Oh my, does this look amazing! Bookmarked

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THALIA@ BUTTERANDBRIOCHEAUG 08, 2014 @ 22:58

wow this is a seriously good looking noodle dish.. totally salivating just looking at your

images!

REPLY

JUDYAUG 08, 2014 @ 23:19

Thank you, Thalia!

REPLY

AUDREYAUG 08, 2014 @ 23:44

This looks amazing and I have everything except the noodles. Have to get

those at the store to make this soon.

fund you at Pinterest Foodie

REPLY

JUDYAUG 09, 2014 @ 09:46

Hi Audrey, you will love this recipe. Thank you for stopping by.

REPLY

MINGAUG 19, 2014 @ 01:51

Love the ease and versatility of this dish. I made this for dinner tonight in less than an

hour! Substituted ground chicken for the pork, added s ome more vegg ies in the stir fry

ie. zucchini, bell peppers. Delicious!! Ive been to B eijing twice with tour groups but

never got a chance to try this dishThank you for transporting me back to the city.

REPLY

JUDYAUG 19, 2014 @ 03:36

Hi, Ming, so glad to hear that you made it and enjoyed it. The added

vegetable sounds great. Thank you very much for sharing your

experience.

REPLY

JEANNEAUG 19, 2014 @ 19:51

I found this on Pinterest a few days ago, made it tonight and it is AWESOME!! My

daughters loved it and on a scale of 1 10 g ave it an 11! I couldnt stop eating and and it

will definitely be made many times in our house. Thank you!!!

REPLY

JUDYAUG 20, 2014 @ 03:15

Hi, Jeanne, thank you so much for commenting. It always delights us to

hear our readers love of our recipes. Please tell your daughter we really

appreciate her rating of 11. Come b ack often and try our many yummy

dishes.

REPLY

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Beijing Fried Sauce Noodles - Zha Jiang Mian - The Woks of Life

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