Zha Jiang Mian (炸酱面) |
Chinese "Fried Sauce" Noodles

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Zha Jiang Mian (炸酱面 or zhá jiàng miàn) is one of our favourite meals, and the rich and savoury pork sauce keeps us coming back for more. It is as comforting as it is flavourful and will certainly satisfy your noodle cravings.

Zha Jiang Mian originates from Shandong province in north east China, but it has become a very popular dish throughout the country and beyond. Although it literally translates into "fried sauce noodles," the sauce is actually achieved primarily through simmering and reduction. The end result is then served with plain noodles, which always makes me think of the dish as a sort of 'Chinese Bolognese.'

The strong savoury flavours of Zha Jiang Mian come mainly from yellow bean sauce (黄豆酱 or huángdòu jiàng), a salty and aromatic fermented soybean sauce. A bit of sweet bean paste (甜面酱 or tiánmiànjiàng) is also added to take the edge off the saltiness.

Yellow bean sauce has an intense flavour, so if you are making this recipe for the first time, you may want to start with less sauce (about 3 Tbsp) until you are sure you like the flavour! You can increase the amount up to 5 Tbsp for a deeper flavour.

Yellow Bean Sauce

Sweet Bean Paste

Traditionally, Zha Jiang Mian is made with pork, using a fattier cut, such as pork belly or pork shoulder, for richness. If you are using pork mince, choose some with a higher fat content. Of course, you could use leaner meat, but then your sauce will not be as thick or rich.

I have also added shiitake mushrooms in the recipe below, for that extra hit of umami flavour. If you don't eat pork, try using another type of meat or even firm tofu, for a meat free option.

Pork Sauce with Pork Belly

Pork Sauce with Pork Mince

Raw or blanched vegetables are typically served with Zha Jiang Mian to complement the saltiness of the sauce. Popular options include cucumber, carrot, radish, bean sprouts or edamame, amongst others. If using bean sprouts or edamame, they should be blanched first.

Although Zha Jiang Mian is typically served with plain Asian wheat noodles (I use pre-cut flat noodles similar to these), feel free to use any kind of noodles you prefer. You could even serve the pork sauce over long pasta, like actual Bolognese sauce!

Here's what you'll need to make Zha Jiang Mian:
(Click here to jump straight to the recipe)

For the sauce
250g pork belly or shoulder, cut into small chunks (or you can use pork mince)
3-5 Tbsp yellow bean paste (黄豆酱)
1 1/2 Tbsp sweet bean paste (甜面酱)
Oil for cooking
1 star anise
2 spring onions, sliced
1 tsp freshly grated ginger
125g fresh shiitake mushrooms, sliced
200ml water
1 tsp Shaoxing rice wine (绍兴酒)

Vegetable options to serve
130g cucumber, cut into matchsticks
75g carrot, cut into matchsticks
100g bean sprouts, blanched
100g edamame, blanched

Noodles to serve

And here's what you'll need to do:

• If using pork belly or shoulder, chop it into small chunks, and put it (or the pork mince, if using) into a mixing bowl.
• Add the yellow bean sauce and sweet bean sauce, and mix together until the meat is well coated.
• Cover and and marinate in the fridge for at least an hour or overnight.

• When you're ready to cook, prepare the spring onions, ginger and star anise.
• Slice the shiitake mushrooms.
• Heat some oil in a medium saucepan over medium heat, and cook the spring onions, ginger and star anise for a few minutes until fragrant, stirring frequently.

• Add the mushrooms, and cook for a few minutes until they begin to soften. Add more oil if the pan becomes too dry.
• Add the marinated pork, and cook until it is mostly sealed on the outside, stirring occasionally.
• Add the water to the pan, and give everything a stir.

• Reduce heat, and simmer at a gentle roll until the sauce is reduced and thickened, about 20 minutes, stirring occasionally.
• Meanwhile, prepare the vegetables for serving.

• When the pork sauce is done cooking, bring a large pot of water to a boil, and cook the noodles according to packet instructions.
• Drain and refresh under cold water before portioning into bowls.

With Pork Belly

With Pork Mince

• Add some pork sauce and vegetables to the bowl before serving.

Zha Jiang Mian (炸酱面) |
Chinese "Fried Sauce" Noodles

By Wendy | Serves 4

Zha Jiang Mian (炸酱面) is a deliciously rich and savoury noodle dish that is comfort eating at its best.

Prep Time: 15 minutes plus itme to marinate
Cook time: 25 minutes
Serves: 4
Course: Main, Noodles
Cuisine: Chinese
Tags: Noodles with Pork Sauce, Comfort Food

Ingredients

For the sauce
250g pork belly or shoulder, cut into small chunks (or you can use pork mince)
3-5 Tbsp yellow bean paste (黄豆酱)
1 1/2 Tbsp sweet bean paste (甜面酱)
Oil for cooking
1 star anise
2 spring onions, sliced
1 tsp freshly grated ginger
125g fresh shiitake mushrooms, sliced
200ml water
1 tsp Shaoxing rice wine (绍兴酒)

Vegetable options to serve
130g cucumber, cut into matchsticks
75g carrot, cut into matchsticks
100g bean sprouts, blanched
100g edamame, blanched

Noodles to serves

Method

1. If using pork belly or shoulder, chop it into small chunks, and put it (or the pork mince, if using) into a mixing bowl.
2. Add the yellow bean sauce and sweet bean sauce, and mix together until the meat is well coated.
3. Cover and and marinate in the fridge for at least an hour or overnight.
4. When you're ready to cook, prepare the spring onions, ginger and star anise.
5. Slice the shiitake mushrooms.
6. Heat some oil in a medium saucepan over medium heat, and cook the spring onions, ginger and star anise for a few minutes until fragrant, stirring frequently.
7. Add the mushrooms, and cook for a few minutes until they begin to soften. Add more oil if the pan becomes too dry.
8. Add the marinated pork, and cook until it is mostly sealed on the outside, stirring occasionally.
9. Add the water to the pan, and give everything a stir.
10. Reduce heat, and simmer at a gentle roll until the sauce is reduced and thickened, about 20 minutes, stirring occasionally.
11. Meanwhile, prepare the vegetables for serving.
12. When the pork sauce is done cooking, bring a large pot of water to a boil, and cook the noodles according to packet instructions.
13. Drain and refresh under cold water before portioning into bowls.
14. Add some pork sauce and vegetables to the bowl before serving.

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